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oats & meals
corn & meals
buckwheat Flour






Some information on this site has become out of date. To purchase and for current information, use www.qualityorganic.net.

Thanks. Brian


All the grains we sell are non-GMO (many are certified organic and heirloom) and raised on our farm.
We store and clean them here to be able to control quality and identity.
We stone grind flours, meals and grits (or roll oats) in small batches on the farm so our supply is fresh.
Most products are available in quantities from 1 or 2 lbs. to pallets of 50 lb bags. A few in bulk semi loads.

My wife and I have a small family farm, in Grundy county Illinois where we raise organic and non-GMO grains. Unhappy with the introduction of GMO's and the direction agriculture was taking in the 1990's, I started experimenting with organic methods. We raised our first certified organic sweet corn in 2007, starting small, and have expanded to include organic oats, wheat, popcorn, peas, soybeans and buckwheat. When selecting varieties for food crops, I try and choose taste first; this leads to using older, many times, heirloom varieties. We save our own seed whenever possible. We have various products also being sold at restaurants and stores from St. Louis to Chicago and some farmers markets (Green City: Lincoln Park (Saturdays), Oak Park, Champaign, Plainfield).
Does it make a difference if the farmer and miller are the same person? I think so. By seeing the product from start to finish, it makes me think more about how the crop is raised. The type of ground the crop is raised on, where in the multi-year crop rotation it falls and the fertility used can affect it's taste. How it was harvested and stored affect each other and the crop's quality. It also can change how and when it's cleaned. What I mill and sell also have to fit into the farms overall crop rotation. It thus turns it into an art, seeing the crop from start to finish, from the seed all the way to your table. Enabling me to control and change even small things along the whole chain to make something I'm proud to put my name on.   Sometimes people ask "Why do you have a horse as your emblem if you don't even raise horses?" The answer is simple. When I first started farming on my own, my grandfather came out to my farm with iron tracings of horses that hung on his barn. "You've got to hang these up on your barn", he told me. When I asked him why, he said, "Because my father had them hanging on his barn." The answer was, tradition. Doing things the way our grandfathers and their fathers did them. Not that that applies to everything. I like combines and tractors and everything else. But to try and grow the crops and varieties they grew, that tasted good (because that's what they ate), without chemicals or GM's (because that's what they fed their families) using methods that have been used for hundreds of years. Tradition.

Brian Severson Farms

8430 S Dwight Rd.

Dwight, IL. 60420