Castle Valley Mill

Castle Valley Mill
Producer: Monica Rogozinski

Castle Valley Mill

 

Nestled on the banks of Neshaminy Creek in historic Bucks County, Pennsylvania, Castle Valley Mill began grinding Bucks County grains in 1730. Built on land that was given to the Meredith family by William Penn, the mill has been known as Grove’s Mill, Reed’s Mill, and now Castle Valley Mill. This historic building has witnessed the birth, growth and advance of our country. With the Industrial Revolution came internal combustion engines and electricity, and slowly, the value of water power diminished, and the buildings fell into disrepair. The property was in poor condition when Mark Fischer’s grandfather, Henry Fischer, purchased and restored the property in 1947. A miller from Erlbach, Germany, Henry loved the honest hard work and satisfaction of milling and made Castle Valley his home. His hobby was the on-going repair as restoration of the mill and the milling machinery – a quest that Mark continues to this day. Henry saved many milling machines and examples of American technology and ingenuity when older mills in Bucks County were being torn down or gutted. From this collection Castle Valley Mill has restored several antique stone mills and processing machines and have put them back in operation.

 

High Street on Market uses flour from Castle Valley Mill
High Street on Market uses flour from Castle Valley Mill
Vetri_1238
Bread from Vetri, made with Castle Valley grain

 

Friday Arts meets with Fran and Mark Fisher and tours the mill to learn the process of stone ground milling and the result in quality gained from producing the finest flours, meals, cleaned whole berry grains, and grain mixes. The grains are processed slowly and at cool temperatures on antique buhr mills, the flavor, nutrients, and wholesome goodness of the grain is preserved, and produces exceptional quality foods. The result has proved its difference in quality and taste by the hands of acclaimed pastry chefs in our region such as Alex Bois from High Street on Market and Claire Kopp McWilliams from Restaurant Vetri.

Mark and Fran explain how a single piece of grain is the most nutritiously dense food you can eat, and the same amount of commercial white flour is the least nutritiously dense food you can eat. Mark correlates the industrial processing of flour in order to make it shelve stable, with the increase in gluten intolerance and celiac disease that has been on the rise in our community. “We produce a healthy, quality product that is food the way God meant it to be: Natural, healthy, nutritious, and full of flavor”. (Mark Fisher)


Castle Valley Mill Grains

Get the inside scoop from Frances Fischer, owner of Castle Valley Mill, on the taste texture, and history of the grains that make up Castle Valley Mill’s line of products. Learn which products are best for the dishes you want to make. From pancakes to popcorn, they have a grain for it.

 


“My Grandmother’s Banana Bread”

2 eggs
¾ cup brown sugar
½ cup butter – melted or softened
3 ripe bananas
1 ¾ cup CVM Stone Ground Whole Wheat Flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
½ cup chopped nuts or raisins (optional)
Beat eggs, add sugar and butter. Add mashed bananas. Add flour, soda and salt, beating well after
each addition. Add chopped nuts or raisins. Pour into 2 greased bread pans. Bake at 350° for 1
hour.

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