October Heirloom Bean and Grain Club

It's harvest time! This limited edition selection of heirloom beans and ancient grains will fill you with warm cozy meals from small farms for fall. For halloween we've filled your box with black and gold selections and the very rare and exciting Steal Cut East Shore Black Rye. 

The Family Box Contains:

Black Garbanzo Beans, Organic Yellow Lentils from Montana, Steal Cut East Shore Black Rye, Organic Black Ayacote Beans, Lina Sisco's Bird Egg

Regular Size Contains: 

Black Garbanzo Beans, Organic Yellow Lentils from Montana, Steal Cut East Shore Black Rye. 

Bean Only Contains:

Black Garbanzo Beans, Organic Yellow Lentils from Montana, Lina Sisco's Bird Egg

STEAL CUT EAST SHORE BLACK RYE

Under many names, this hardy variety had been part of planting schemes since 1831 when the Charleston City Gazette first advertised Carolina Seed Rye for sale in its pages. Sadly if feel out of favor and is only grown by a handful of farms. Nutty and delicious, the grain has earned a place in the Slow Food Ark of Taste. Drought tolerant and heat resistant it was planted by the Mendocino Grain Project in Northern California who has specially milled it just for Foodocracy as a cracked whole grain which will make a delicious addition to all of your fall cooking. We love the color and the rich nutty flavor. This makes excellent veggie burgers, savory sides and delicious warm porridge for chilly fall mornings.  When combined with savory seasonings it becomes a vegan meat substitute in our stuffed pumpkin recipe coming soon. 

East Shore Black Rye and Roasted Grape Porridge

Cook 1 cup of cracked rye on the stovetop with 3 cups of salted water until the water is absorbed (about 5-7 minutes). While that's cooking, roast some fall harvest grapes (we are loving the Thomcord in the farmers market right now), with a sprinkle of cinnamon and a light drizzle of sorghum or molasses in a 400 degree oven. Alongside the grapes roast a handful of your favorite nuts on a dry sheet pan. The grapes are done with they burst. 

About The Farmer: Mendocino Grain Project

In the midst of the pandemic young farmer Rachel Britten took over the Mendocino Grain Project from the retiring founder. The Grain Project began in 2009 in an effort to provide their community with healthy grains and local food security. Rachel grows and mills grains like East Shore Black Rye in Mendocino County, California and because they have the capacity to clean and process grain for other farmers the ultimate goal is to provide what is necessary so that other local farmers can join the effort to grow more staple crops in Mendocino County.

BLACK GARBANZO BEANS

You know what they say, once you go black you never go back! Black chickpeas or garbanzo beans are a rare type chickpea originating from India or Italy. They are slightly more nutty and flavorful than the beige counterpart. These unique black garbanzos are grown right here in the US from heritage seeds by Chili Smith. They are a striking and delicious substitute for chickpeas in all your favorite recipes. 

Chili Smith Family Foods grows all his beans in California to exacting standards higher than US Organic standards. They are all Non-GMO and farm fresh. We are very excited to have Chili Smith in the Foodocracy Store! 

Our number one tip with garbanzo beans is to cook the entire bag as soon as you get them. Then dry them off on a kitchen towel and freeze in an airtight container. That way you can scoop out the amount you need for each recipe and it's as convenient as having canned beans but without the can! 

Have you tried our recent recipe for the crispy black garbanzo fritters? We also love this delicious moroccan stew recipe for fall nights. It's so easy to throw together and freezes well.  you can also have a lot of fun for halloween with our hummus noir. It's as delicious as it is beautiful. 

ORGANIC YELLOW LENTILS

These organic yellow lentils (also known as yellow split peas) are grown on a family farm in Montana from heritage seed. They are so much more flavorful that what you find in the supermarket, your soups, stews, and vegan burgers will be taken to a new level.  They cook in as little as 10 minutes and don't require soaking! Check out our fast and easy recipes for lentil flatbreads and lentil burgers. We love them in dal  (of course) and Kit Alicha, the beloved Ethiopian stew we can't stop eating.  Whatever you cook with them, they'll bring a little sunshine to your table. 

LINA SISCO'S BIRD EGG

Lina Sisco was one of the original founders of the Seed Savers Exchange and in 1975 she included this adorable little speckled bean in the catalog of seeds. The story goes that Lina obtained the seed from her Grandmother who brought it by covered wagon to Missouri in the 1800s. They really do resemble tiny little birds eggs and you'll find them so beautiful it will be tempting to just leave them in a glass jar on the shelf as decoration! If you can muster up the will to cook these little beauties though you'll be treated to a flavorful and aromatic bean that makes excellent soups. This delicious Brothy Heirloom Beans with Cream recipe from Bon Appetite would be an excellent use for a variety of those gems in the pantry. It's decadent and rich with a creamy broth you'll be slurping up greedily. 

ORGANIC AYOCOTE NEGRO

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 Negro is midnight black and has a rich complex flavor. It's a fairly large sized bean and has a meaty quality making it ideal as a vegetarian main dish. 

They make an amazing black bean soup. We are also loving this delicious recipe for Ayocote Negro with chili sauce and cauliflower.  

ABOUT THE FARMER

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.