Beans
Gaston — Oregon
Item #5370 - 5lb
The small white purgatorio beans come from the Italian village of Gradoli, where for more than a century they’ve been served on Ash Wednesday as part of the traditional purgatory lunch. (VE, GF)
Gaston — Oregon
Item #5365 - 5lb
The wapato is fine textured white bean with a distinctly buttery consistency that's good by itself, with lamb, or in an escarole soup. (VE, GF)
Umbria — Italy
Item #5224 - 1.1lb
Item #5225 - 11lb
These cannellini beans, sourced from a consortium of more than 150 farmers in Umbria, the green heart of Italy, have a silky texture and nutty flavor, making them perfect for pasta dishes, tuna salads, and soups of all kinds, especially minestrone. (VE, GF)
Umbria — Italy
Item #5110 - 1.1lb
Item #5111 - 11lb
From a consortium of more 150 small farmers in Umbria, the green heart of Italy, these large white beans get even bigger when cooked. Lush and creamy, they’re perfect alongside grilled meat or fish, and they make a great salad paired with tuna. (VE, GF)
Quincy — Washington
Item #5520 - 1.1lb
Item #5051 - 25lb
Sustainably grown in Washington State by Haricot Farms, these black beans have an earthy texture and slightly nutty flavor. They’re a favorite with Cuban and Caribbean dishes, make great soup beans, and work well in composed salads. (VE, GF)
Quincy — Washington
Item #5277 - 1.1lb
Item #5276 - 25lb
Sustainably grown in Washington State by Haricot Farms, these white beans are smaller than most white beans and have a slightly flattened, oval shape. They got their name from the sailors who’ve been eating them on the regular since the 1800s. Navy beans work well for Boston-style baked beans, Southern-style white beans and rice, or classic bean soup. Cook 3-4 hours or until done in a low oven (200F) covered in well-salted water with a good shot of extra virgin olive oil, or soak overnight, drain and cover with well-salted water, bring to a boil, cover and simmer until tender, about an hour. (VE, GF)
Quincy — Washington
Item #5270 - 1.1lb
Item #5052 - 25lb
Sustainably grown in Washington State by Haricot Farms, these pinto beans cook up soft and creamy. They’re perfect for refried beans or with any dish that reflects the flavors of the southwest. But they’re also good in Italian dishes like pasta e fagiole. (VE, GF)
Quincy — Washington
Item #5275 - 1.1lb
Item #5274 - 25lb
Mexican heirloom beans bred to grow in eastern Washington, these Food Alliance certified rojo chiquitos have great flavor. Cook 3-4 hours or until done in a low oven (200F) covered in well-salted water with a good shot of extra virgin olive oil, or soak overnight, drain and cover with well-salted water, bring to a boil, cover and simmer until tender, about an hour. Eat them with anything spicy or simmer with onion, celery, bell pepper, garlic, and smoky sausage for red beans and rice. (VE, GF)
San Joaquin Valley — California
Item #5049 - 1lb
Item #5013 - 25lb
Garbanzos, also called chickpeas, are one of the oldest cultivated crops. Koda Farms grows these organically in California’s San Joaquin Valley as a rotation cover crop, and they’re fresher than most dried garbanzos available at the supermarket. (VE, GF)
Gaston — Oregon
Item #5360 - 5lb
Grown by Anthony & Carol Boutard in Gaston, Oregon, Otello's Pebbles have an excellent assertive flavor and silky texture; they cook down to a soupy, beany broth wonderful with lambs shanks and pork shoulder. Named after a mysterious bean farmer named Otello, they arrived in Gaston as an unmarked and unsolicited packet of mixed seeds, sent from a friend of the Boutards' who also has an interest in obscure varieties. If not for a small patch of unplanted soil at the end of a row, they may have been lost to history. Thanks to Anthony and Carol, we get to enjoy their distinctly delicious flavors. (VE, GF)