About Four Mountain Milling

Four Mountain Milling Company was founded in 2004. For many years I had taken our wheat and enjoyed grinding our golden grain for use in our favorite family recipes. Over the years people have asked me about my recipes. So the time arrived when I decided to share my favorite mixes with you!

Our farm begin in 1943 when Ray and Mabel Enyeart arrived in the Klickitat Valley and purchased a wheat farm. Their son Luke Enyeart took over the farm after coming home from WWII and became the second generation owner of this farm. In the early 1970's my husband, Rande Enyeart, became the third generation farmer and continued to farm the land. Presently, Karl and Paul Enyeart are now the fourth generation farming the land. The Enyeart Family Farms continues the tradition that Ray and Mabel began - raising fine quality alfalfa and bountiful wholesome wheat.

Our farm is near Goldendale, Washington, just north of the Columbia River in the Klickitat Valley along Highway 97. From my window I can see the beautiful Klickitat Valley and four mountains gracing the horizon. These Cascade Mountains are Mt. Hood, Mt. St. Helens, Mt. Adams, and Mt. Rainier; hence this is where the name Four Mountain Milling originated.

I grew up in Camas, Washington and was actively involved in 4-H and loved to cook. I attended Clark Jr. College and Washington State University, married my farmer, and received a BS degree in Home Economics Education. I have worked at the schools, but primarily my years since college have been working with my husband on the farm and together raised five great children. I also volunteered at church, grange, and community functions preparing countless meals and a multitude of pies.

With information from the Washington Association of Wheat Growers and trips with the Klickitat County Grain Growers, I became aware of many possibilities to sell our wheat in sustainable value added products. By using our wheat and preparing it into mixes which others could use and enjoy, I am able to share with you the nutritional goodness of stone ground grain and support the diversity of our farm income.

We raise soft white wheat, a low gluten variety which is used primarily for pancake mix, pastry flour, cakes, cookies, and flatbread. Soft white wheat grows well in the Pacific Northwest and we are close to export terminals along the Columbia River. Ninety-five percent of soft white wheat is exported primarily to the Pacific Rim countries and the Middle East.

With thirteen wonderful grandchildren, family and many friends to taste these goodies, these mixes have been taste tested and are ready for you to enjoy. I grind our wheat and prepare the mixes in a commercial kitchen in The Dalles, Oregon. A touch of gourmet is evident when you taste this fresh whole wheat product. When you add the fresh eggs, butter, and water, our buttermilk mixes take little time to prepare, yet give you the homemade goodness you like to share with your meals.

I initially started with pancake and waffle mix that I made for my family. I added a pan bread mix because I realized how much our wheat made it taste like cornbread. The English scones were added when my English relative helped me with my products. My sister Theresa had an almond scone recipe that I adapted with my whole wheat. Johnny's Raw Apple Cake originated from my mother's recipe for dad's favorite dessert. As I am a diabetic, I have created some mixes without sugar to benefit a diabetic diet.

Whether it is a gift or for your family meals, I know you will find our mixes to be convenient to use, nutritious with whole grain wholesomeness, and a pleasure to serve. You'll be coming back for more. When you receive these products, freezing or refrigerating will help retain the freshness of the stone ground wheat.

Happy and Healthy Eating,

Mary Anne Enyeart