Ingredient Spotlight

Royal Corona Beans in a Creamy Tomato Sauce

January 23, 2017 // 4 Comments

This was featured in our last newsletter and I’ve made it several times since we’ve had Royal Coronas back in stock. I think it’s an almost perfect dish. It really shows off why heirloom beans are so great and make such a huge difference. Recipe: Royal Corona Beans in a Creamy Tomato Sauce 2 tablespoons olive oil 2 cloved garlic, minced 1/2 yellow onion, chopped 1 carrot, (Click for more)

More on Soaking. Sometimes, It’s a Very Good Idea.

January 20, 2017 // 5 Comments

I almost hate to bring it up because everyone has such a strong opinion about it but normally I don’t soak. Sometimes I do. I really think the best beans come from very low and slow cooking after a strong 15 minute boil. Soaking can help speed things up and some claim it helps the texture. I’m not sold, but I have no problem with people who insist on soaking, unless they say something (Click for more)

Black Eyed Peas and Greens

December 22, 2016 // 5 Comments

My romance with Black Eyed Peas continues. I had some very poor dishes made with very old peas in the past. Aside from bringing luck on New Years Day, new crop, home-made Black Eyed Peas are just plain delicious. Like Lima Beans and Teparies, they aren’t as versatile as regular bean. They have a more vegetable flavor that is easy to like but not as easy to add to everything. I had leftover (Click for more)

At the Movies: Video on Making the Luckiest Black Eyed Peas Ever.

December 19, 2016 // 4 Comments

This is the recipe that switched me from passive Black Eyed Pea consumer to a true advocate. It’s very simple, traditional and delicious. New Years Day will be a happy one with this going on in the kitchen. Our Black Eyed Peas were harvested this autumn and when we run out, that’s it until next year. You can order Rancho Gordo Super Lucky Black Eyed Peas (Click for more)

How Lucky Can You Get? Black Eyed Peas for the New Year

December 16, 2016 // 0 Comments

It seems that for a lot of people, 2016 wasn’t a great year. As 2017 approaches, it seems as if we need all the help we can get. Eat Black Eyed Peas on New Years Day for luck. Please. Just do it, just in case. We’re counting on you. It may mean nothing or it may be the key to success in the new year, but either way, eating Black Eyed Peas couldn’t hurt! I was searching the New (Click for more)

A New Happy Addiction: Deep Fried Capers

December 6, 2016 // 0 Comments

A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds the coolest things, both vintage and new, and this jar of capers was no exception. This may turn you off them but you do need to soak them for about four hours and changing the water occasionally is recommended. But you (Click for more)

New Crop: Flageolet with Lemon Vinaigrette

December 5, 2016 // 2 Comments

At one point during all of our cassoulet preparations, I was speaking to cassoulet expert Kate Hill about beans to use in the iconic dish. Years ago, I used to recommend Flageolet. Kate winced politely. She is very fond of the bean, just not in a cassoulet. She offered instead the advice to brighten them up with a lemon vinaigrette and I took this to heart. Our new crop of Flageolet beans are in (Click for more)

Holidays at RG: Hot Sauce Gift Box

November 27, 2016 // 0 Comments

It’s such a cliche to get hot sauces for That Special Guy In Your Life but after doing the farmers markets for years, and now hanging out in our stores, I think it’s safe to say there is a certain fellow who just loves hot sauces. He uses them and he collects them, obsessively. What’s even funnier is that I am that fellow. Our set of four sauces includes La Paloma, mild and (Click for more)

It’s Cassoulet Season. Don’t Get Left Out in the Cold!

November 12, 2016 // 1 Comment

We welcome back with open arms our Cassoulet beans. Grown stateside from seed stock from Tarbes, France, these are our version of the famous, delicious and mythical Tarbais beans. Some cassoulet fanatics will use nothing else. French production seems limited and the prices can be just short of insane (we’ve seen $30 a pound), so we decided to grow them here, calling them Cassoulet beans out of (Click for more)

A Constant Favorite: Fennel, Potato and White Bean Soup

November 8, 2016 // 0 Comments

This is a soup I keep coming back to. The surprise is the fennel. When well cooked, there’s still the hint of anis but it caramelizes beautifully and the combination of fennel, beans and potato are inspired. This weekend I made it with our new crop Cassoulet beans and it was incredible. I also added half an onion, thinly sliced to the fennel mixture. The liquid was about 1/3 bean broth and (Click for more)
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