Our stone mill has already had a profound impact on the capacity, consistency, and quality of the milled products we offer. Like any high-quality tool, it needs regular maintenance, and the maker recently visited us to redress the stone.

These perfectly seasonal apple-cranberry muffins have the tenderest crumb and a sweet, crunchy streusel topping, packed with fruit and whole grains. A great addition to any holiday breakfast or Thanksgiving table!

On July 10, we hosted a Grains Field Day with the Foodshed Alliance to launch an initiative that will grow the local grain economy in the Highlands using regenerative agriculture. The response was incredible!

Marksboro Mills is becoming pop-up central! We love being able to support local folks making pizza, bread, pastries, breakfast items, and other baked goods.

We’re part of a three-year grant from the NJ Highlands Council to grow the local grain economy using regenerative agriculture. We can’t wait to see where this work leads!

Winter is the perfect time to bake, and these pillowy soft rolls are equally suitable for your holiday table or alongside a hearty soup on a wintry weeknight.

This week our new 48-inch New American stone mill arrived. How will this equipment impact the capacity, consistency, and quality of the milled products we offer? Read on.

Are you ready for the coziest breakfast ever? Try these pumpkin spice overnight oats—perfect for a grab-and-go breakfast or to warm up a leisurely morning.

We’re thrilled that Ruthie’s ambitious idea to establish Marksboro Mills and our River Valley Community Grains journey are featured in the Fall 2023 issue of Edible Jersey.