December 2024 Heirloom Bean and Grain Club

ORGANIC ANAZAPE BEANS

Introducing the Anazape bean—an extraordinarily rare and delightful heirloom variety resulting from the accidental cross-pollination of the Rio Zape and Anasazi beans. This unique bean combines the rich culinary heritage of its parent varieties: the Anasazi bean, cultivated since at least 130 AD by the Anasazi people in the Four Corners region of the United States, and the Rio Zape, celebrated as "the noblest bean" by The Washington Post and honored in the Slow Food Ark of Taste. The Anazape boasts a sweet, dense flavor that enchants the palate, cooks quickly without the need for soaking, and offers a remarkable culinary experience cherished by chefs and home cooks alike. Its exceptional taste and storied lineage make it a prized addition to any heirloom bean collection.

WHAT TO DO WITH THEM

These are exceptionally delicious and beloved by chefs. The fast cook time means they're probably the bag that will disappear the fastest out of your box. As with all beans we recommend at least cooking some with only salt and seasoning later. Cooking time on these is just 1 to 2 hours on the stovetop or 20 minutes in the pressure cooker WITHOUT soaking. If you need to soak because un-soaked beans are hard on your digestive system, Dr. Weil suggests soaking for 4-8 hours, changing the water and cooking for one hour.  Remember to always salt the cooking and soaking water for the creamiest texture and to prevent your beans from exploding out of their skins.

The delicious flavor of these beans really shines in simple preparation like the Anasazi Frijoles de la Olla pictured above. Juniper berries are a common ingredient in indigenous cooking so we're crushing on this recipe for Anasazi Beans with Juniper Berries.  The anasazi goes particularly well with southwestern food which is why we'll be making this southwestern vegetarian chili for hearty evening meals. 

ABOUT BLUE HOUSE FARM

Blue House Farm grows drop dead gorgeous beans from the gorgeous, fertile land in Pescadero and San Gregorio, California. Ryan Casey became interested in farming in college while taking agriculture courses. After completing an apprenticeship at the Center for Agroecology and Sustainable Food Systems and working on several farms, he decided to start an organic farm. The farm started in 2005 on 2 acres and has steadily grown to over 75 acres in production. Farming in two different microclimates allows Blue House Farm to grow over 50 types of certified organic farm products. Among the lettuce, tomatoes, herbs and peppers Blue House Farm grows excellent organic beans. 

HEIRLOOM RED JACKET MASA HARINA

This is a very special ingredient for our Christmas Box. Red Jacket Masa is lovingly crafted by Chef Dave Smoke McClusky from a mix of rare Mohawk Red Flour Corn and a Mexican landrace corn. It is named after the great Seneca Chief Red Jacket. This is something Chef Dave and I have been talking about for many months, dreamed up specifically for Christmas Tamales and was milled to order JUST FOR YOU. It has a delicious sweet corn smell with a slight hint of smoke and an incredible taste and texture. 

Mohawk Red Corn, sometimes called Mohawk Red Bread Corn, is one of the rarest and oldest corn varieties still in existence. In 2016,Rowen White, a renowned seed keeper, farmer, educator, and member of Mohawk Akwesasne tribal community brought the last known cob of Mohawk Red to the Native American Seed Sanctuary in the Hudson Valley where it was grown in hopes that it could be not only saved from extinction but rematriated to its ancestral land. In the Haudenosaunee (Mohawk) tradition, Corn Mother is a female spirit and all seeds belong to her. Corn was so much more than food, it was linked to traditions and rites of passage central to the community. The Mohawk Red was used to create ceremonial wedding cornbread. Today there are just a handful of small farms growing this special corn.

ABOUT CORN MAFIA

Once upon a pandemic a Mohawk chef found a new calling and the results are irresistible. Chef Dave Smoke McCluskey, founder of Corn Mafia closed his restaurant to pursue his passion for the most important of all indigenous ingredients, corn. These corns or O:nenhste as they say in Mohawk, are sourced from landrace, Indigenous farmed or organic sources. He nixtamalizes all of his corn with wood ash, a traditional technique from his ancestors that introduces a slightly smoky quality. Some people think Indigenous foods are or were bland. These products are meant to act as a foil to such unadventurous thoughts. What’s old is new, what’s old will never leave us.

CHRISTMAS TAMALES

Making tamales at Christmas is a cherished tradition rooted in the rich culinary history of ancient Mesoamerica, where tamales were a staple of Aztec and Maya cultures. Wrapped in corn husks or banana leaves, these flavorful bundles symbolize community and celebration. In Oaxaca and across Mexico, tamales have long been a centerpiece of holiday festivities, bringing families and friends together to honor heritage and share in the joy of the season. The process of preparing tamales—often a communal effort—is as meaningful as the feast itself, connecting generations through the warmth of tradition.

HOW TO MAKE TAMALES

Start by choosing and preparing your fillings, I usually prepare the filling a day before and I prepare one vegan or vegetarian and one with meat. You could do a 3 sisters tamale or a typical black bean tamale, or a basic cheese tamale using jack or Oxacan cheese pulled into strands (like string cheese), mixed mushrooms or make barbacoa in your crockpot. 

To prepare tamales, start by soaking corn husks in boiling water until pliable but not too hot to handle. I typically make both black bean and one meat based tamale at the same time. Have the filling of your choice prepared and cooled, and if using Oaxacan cheese, pull it into strands. For the masa, combine 1 cup masa with about 1.5 cups of water or broth, gradually adding more liquid until the dough is uniform and slightly on the dry side. Whip 1 cup of butter or lard until light and fluffy, then mix in the masa a bit at a time until it reaches a hummus-like texture. Add 1/2 teaspoon baking powder and season generously with salt, as tamales can lose flavor during steaming.

To assemble, lay a soaked corn husk with the thin end away from you, spread a spoonful of masa in the center, leaving space at the top and bottom, and add your filling in the middle. Roll the sides to enclose the filling, fold the ends, and tie with thin strips of husk. Steam the tamales for 30 minutes, ensuring the water doesn't touch them or run dry, using a penny in the pot as a rattle to monitor water levels. The tamales are ready when the masa separates cleanly from the husk. They can be kept warm over low steam, reheated, or frozen for later use. Serve with the salsa of your choice.