The April Heirloom Bean and Grain Box has sprung! We have curated an amazing selection of ingredients for your table including the beautiful purple Ayocote from Kandarian Organic Farms. Read below about the rock star of ancient grains and heirloom beans, Larry Kandarian.
Family Size Box
The family size box contains certified organic Ayocote Morado Beans by Kandarian Organic Farms, Jacob's Cattle Gold by Chili Smith, Flageolet by Rancho Gordo, Cassoulet by Rancho Gordo and *Sonora Wheat Berries by Hayden Mills. *Gluten Free substitution is Rancho Gordo French Green Lentils
The small box contains certified organic Ayocote Morado Beans by Kandarian Organic Farms, Cassoulet by Rancho Gordo and *Sonora Wheat Berries by Hayden Mills. *Gluten Free substitution is Rancho Gordo French Green Lentils
This ancient heirloom bean is one of the oldest cultivated plants in the Americas. In Oaxaca it is used in everything from soups to tamales. We love the amazing flavor and dense, creamy texture. The Ayocote Morado is a gorgeous purple color that becomes a chocolate brown when cooked. It's a fairly large sized bean and has a meaty quality making it ideal as a vegetarian main dish.
This bean pairs well with earthy flavors like greens and mushrooms and it's an excellent alternative to the Christmas Lima in this delicious heirloom bean, carmelized onion and mushroom recipe. The first time we had these beans we cooked them simply with just salt and water and the broth was simply mouthwatering. We added mole sauceand served with a fried egg and cilantro on top for a deeply satisfying meal. They are also an excellent choice for this hearty bean soup recipe.
When it comes to ancient grains and farming, Larry Kandarian is legendary. Meeting Larry at the Santa Monica farmers market feels like meeting an agricultural prophet. He can talk to you all day about varieties of beans and grains you've never heard of and how going beyond just organic to fully sustainable and regenerative farming creates better tasting food. His deeply weathered hands from over 50 years working in the fields, let you know that he's the real deal. Unlike others, Larry doesn't just own a farm, he is a true farmer. He is passionate about growing better tasting food that is also better for us and the planet. His incredibly diverse array of grains, legumes, herbs and spices grown in Los Osos, California are all carefully chosen heirloom varieties that work together to create a self-sustaining eco-system that requires no fertilizer, pesticides or weed killers. All of this leads to better soil health, and when you grow food in better soil it just tastes better. You can listen to Larry on a podcast by Consumed here.
This large, white, super creamy bean is the classic French Tarbais bean grown by Rancho Gordo in California. These delicious heirloom beans are best suited for slow and low cooking like a cassoulet which is why Steve at Rancho Gordo gave his West Coast grown version the name. Tarbais beans were developed by generations of farmers in Tarbes, France. The original seed is a New World beanand most likely originated in Mexico. Steve sourced the bean seeds from France but grows them with the terroir of California so he feels that out of respect for the French farmers he should call his Cassoulet. The cassoulet is big so it will require a longer cooking time or soaking overnight but then it can go in any white bean recipe. Of course we love it in the classic cassoulet recipe by Serious Eats. It's equally good in this vegetarian version from Food52.
This heirloom bean is a European classic similar to a navy bean and a favorite around Rancho Gordo. They are dried to the most beautiful spring green but turn creamy white when cooked. Flageolet is mild and creamy and pairs perfectly with chicken, fish or lamb but also make a wonderful vegetarian dish. They work great in anything slow cooked like a cassoulet because although they are mild and tender they hold their shape with long cooking. We love them slow cooked on the stove with stock, onion and tomatoes. The flageolet is a favorite among many chefs for everything from soups to sides and they'll find a perfect place on your table. This delicious lemony salad by Martha Stewart is a staff favorite and we think it would make a great addition to your Easter table. If you're looking for something a little warmer, this creamy flageolet soup recipe from New York Times is delicious.
Rancho Gordo beans by Steve Sando are kinda a big deal. It started as a hobby of growing heirloom beans and figuring out different ways to cook them and quickly led to farmer’s markets. When the people started loving all the varieties he grew, as much as Steve did, he knew he was onto something good. Read More...
This striking gold colored version of Jacob's Cattle Bean is a rich, nutty flavored bean that is boasts shorter cooking times and less need to soak before cooking. Also called “Cowboy Beans,” the bright gold color with the patches of white make a pretty pot of beans and are super with meats, sauces and in chili or salads.
Jacob's Cattle Bean is an ingredient in the Slow Food Ark of Taste that originates in the Northeastern US and Canada. The gold is often described as a bit more tender than the traditional maroon colored Jacob’s Cattle bean but both are equally delicious. We love this bean in just about everything. It's so tasty just on it's own with a bit of salt you really don't have to do much to it at all. It's quite versatile and goes equally well as baked beans as it does in our parmesan, rosemary soup.
White Sonora Wheat is a soft, white winter wheat believed to have been brought to the Sonoran Desert by Padre Lorenzo de Cardenas between 1640 and 1650. The Pima people began cultivating and exporting White Sonora in the 19th century and it became a staple grain credited with saving both Union and Confederate soldiers from starvation during the civil war. Renewed efforts to understand and preserve the rich cultural and regional history surrounding White Sonoran Wheat in recent years inspired a resurgence of the crop. Soft golden Sonora Wheat Berries are the perfect base for a grain bowl, or sprinkled in a salad. Add them to a soup as you would barley or top them with yogurt and fruit for a breakfast grain bowl.
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