ANSON MILLS. WOW
ANSON MILLS WOW
A couple of weeks ago a few friends and I did a local food challenge where we only could consume things grown in the Carolinas. I eat pretty local, I thought, anyways so I didn’t feel that this would be a difficult feat. Then I started to really look at what I eat. …. BREAKFAST!! No cereal …no bread….eyyeee!!!
A few of us decided to order some grains from Anson Mills in Columbia SC. These are locally grown heirloom grains that are grown with such respect and love that using them in my home has reignited the kitchen goddess in me. Glenn Roberts story for starting Anson Mills and continuing the survival of almost extinct varieties of indigenous grains is on ansonmills.com but if you get the chance to hear him speak about it- go. His passion is infectious and his John Haulk grits are life changing!!!
Anyways, I ordered graham wheat flour, farro and oats. The first thing I made was oatmeal.
Organic whole oats that are stone cut, toasted and hand milled.
This is not your typical breakfast. They take as much time as regular oats to cook but every other minute detail is different. You taste oats. You feel texture. A slight sweetness, creamy consistency and this is with no more than salt added.
I was blown away. I did add local blueberries and honey because..well, why not. It is not needed but damn, this ended up being an unforgettable breakfast!
You owe it to yourself to check Glenn’s products out. From Thomas Keller in CA to our local Greenville eateries like American Grocery , Anson’s products are becoming a staple for food enthusiasts!! I am so grateful to have been exposed to all this goodness and am inspired to spreads the word ( and biscuits) to all I can!!
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