Eastern Market: From seed to loaf

I bought some cornmeal to make a recipe for Easy Oven-Baked Polenta that I saw in the New York Times.

They reminded me to refrigerate or freeze any of the unused cornmeal. After some conversation, I learned they:

• Have a hundred year old family farm.
• Grow their own grains and beans.
• Mill their own grain.
• Make and sell bread from the flour they mill.

The breads use a sourdough starter - no extra yeast, and are baked in a wood-fired brick oven. They also have some great organic corn for popping, and if you get to the market early enough pick up a dozen of their (organic) eggs.

Allen Leibowitz is a managing partner of Zingerman's Coffee Company and blogs about food and beverage.