Grain and Bread CSA:

Beginning March 9 and April 6, 2025

A weekly bread share meant to highlight our obsession with grain and the work our bakery and kitchen teams are doing to bring different versions of it to your table.

We are very excited to share more about the first step in our baking program - the craft of milling grain on our New American Stone Mill - and how this significantly impacts the full nutrition and deep taste profiles in our bakery offerings. We are also really proud of how our stone mill enables us to support small scale farmers growing regional grains. This share will expose you to the incredible diversity of grains being grown in our region, and along with it, the nuances of flavor within that diversity. Our head baker, Matt and the rest of our team will guide you through the characteristics of four different grains throughout the month - exposing you to their complexities in flavor, texture, usage. Members can look forward to a milling/baking demo at the end of each month for a behind the scenes peak at our process. 

What does it include?

• One loaf of 100% single variety, whole grain bread (Emmer, Rye, Redeemer Wheat, Turkey Red Wheat)

• One 1 lb bag of freshly-milled, unsifted flour

• One non-bread grain-based item (like fresh pasta, crackers, granola…)

• One go-with item from our kitchen to complement your other products (like jam, dip, a spread, or a sauce)

• Milling/Baking Demo at the end of each month - the opportunity to see our New American Stone Mill in action, enjoy a comparison tasting of breads side by side, examine the different grains in the berry form, and learn about the farms we’re supporting
  

How much does it cost?

The share is $85 for one month, and if you’d like to sign up for both it’s $160. 

When do I pick up?

On Sunday of each week (starting March 9 for March share and April 6 for April share). Your share will be ready to pick up from 10am - 2pm from the Farm Shack (410 Middle Road, Chilmark)

What’s this demo at the end you speak of?

The demo is meant to give you access to the behind the scenes work of Matt, our baker, in each step that goes into the process of making bread at Beetlebung. Starting with the mill, you will be able to see how Matt adjusts his technique based on the qualities of the grain coming in from each unique farm. From there you will be able to see him mix, shape and bake off loaves of bread in our oven in order to do side by side tastings in order to better appreciate the texture and performance characteristics of all of the grains you experienced throughout your share.