Graue Mill and Museum is an operating waterwheel grist mill and homestead, and is dedicated to maintaining a bridge between past and present generations in the belief that understanding our history is vital to our future. Graue Mill is living history and illustrates the way of life of area residents between 1850 and 1890 and the impact mills such as Graue Mill had on our culture.
Frederick Graue opened the mill in 1852 on Salt Creek in what is now Oak Brook, Illinois. Graue Mill is the only operating waterwheel gristmill in Illinois.
I paid a visit to Graue Mill for several hours the day before I was to photograph the Cooking with Cast Iron demo to check out the lighting at the exact site where the demo would be held.But most importantly, I went to replenish my supply of freshly ground cornmeal for my autumn baking. I love that I know where the corn was grown and seeing it ground fresh and bagged right before my eyes.
Although the Graue Mill officially closes for the season to visitors in November, you can call the mill and schedule to pick up sacks of fresh-ground corn meal off-season.
If you live nearby, it is worth a visit this month to tour the Mill and Museum and pick up a bag of corn meal and free delicious recipes.Standing adjacent to the mill is the Frederick Graue House, a stunning example of early Victorian Italianate architecture. It has been beautifully restored with respect to historical accuracy.
After visiting these historic buildings, I would highly suggest a walk on the trail running along Salt Creek into Fullersburg Woods to the nature center. It is comfortable half-mile walk. I love to take a picnic and sit admire (and photograph) the colorful fall foliage and equally colorful water fowl that make this picturesque spot their home.
(Just a note...the Graue Mill area and the Salt Creek Woods is very handicapped accessible.)
GRAUE MILL AND MUSEUM
3800 York Road Oak Brook, IL 60523
Museum (630) 655-2090
Office (630) 920-9720
My next post will be about the edible history that I experienced at the Cooking with Cast Iron demonstration by Chef Ian Rittof.
3 comments:
Looks like an interesting place to visit. I'll have to consider it for the next time I'm up in the western 'burbs. Your photos are excellent. I especially like the dappled shade on the building.
Wow--looks and sounds like a wonderful place, Terrie! I love the notion of having them grind the cornmeal for you fresh. I always used to sprinkle cornmeal over the greased baguette sheets so the bottoms of the baguettes had just a hint of it there. Haven't made that in years and your post made me think of it with fondness.
I want more details about your assignment!! This is such a beautiful place Terrie, I envy you the change of seasons although I'm not sure I could make it through the bitter winter. Here's hoping this winter is an improvement on last. I totally agree with slm regarding your beautiful photographs; they make me feel as if I am there.
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