Yeast-Free Brick Oven Breads
Certified Organic Eggs
Beans, Seeds, Flour
Dry Bean & Soup Recipes
Grain & Flour Recipes

Beans, Seeds, Flour

Please Note: We do not do mail orders, these products are available at the farm and at the farmers markets. Thank You!

Certified Organic Seeds

Description
Price Per 2# Unit
Buckwheat
$4.00
Flax
$4.00
Popcorn
$3.00
Rye
$1.50
Spelt
$2.50
Sunflower
$5.00
Wheat (Hard Red)
$2.00
Wheat (Soft White)
$2.00
Barley
$3.00
Raw Oats $4.00
Whole Grain Flour

Description
Price Per 2# Unit
Bread Wheat
$2.50
Buckwheat
$3.00
Cornmeal
$2.00
Pastry Wheat
$2.50
Rye
$2.00
Spelt
$3.00
Spelt Bran
$1.50
Wheat Bran
$1.50
Other
Description
Price Per 2# Unit
Oatmeal
$4.00
Steel-Cut Oatmeal
$4.00
Granola
$5.50 (1# bag)



1. Beans should be carefully checked for small stones or other foreign objects before soaking or preparation!!! Most important.

2. Dry beans are soaked before cooking to return moisture, reduce cooking time, and remove the complex sugars (oligosaccharides) that cause (gasp!) flatulence. No soaking for lentils, green split peas, just rinse and cook.

Certified Organic Beans

Description
Price Per 2# Unit
Adzuki
$4.00
Bean Mix
$4.50
Black Turtle
$3.00
Black-Eyed Peas $4.00
Cranberry Beans
$4.00
Dark Red Beans $4.00
Lentils
$3.50
Navy $3.50
Green Split Peas
$3.00
Pinto
$3.00


3. Dried beans double in volume when cooked, soys and chickpeas triple. 1-cup dried beans serves four people in a side dish or as part of a main dish.

4. Store dried beans in a cool, dry place...but not in refrigerator.

5. Soak beans in 3-4 times their volume of water. Soak overnight, or bring to a boil and let sit 1 hour. Then drain, rinse, and cook with fresh water. Rinse canned beans before using, too.

6. NEVER add salt to the soaking water, or to the cooking beans. It prevents water absorption and toughens the seed coat. Also, save the acidic ingredients for last because they do the same thing—this includes tomato, lemon, and pineapple. Add when beans are soft!

7. BAKING SODA in the soaking water DESTROYS nutrients and affects flavor and texture (mush), {baking soda is only recommended if your water is extremely hard, and then only a scant 1/8 tsp per cup of beans, because hard water inhibits water absorption also.}

8. Beans can be cooked in a pressure cooker at 15 pounds pressure. A tablespoon of oil per cup of beans keeps down the frothing. Unsoaked beans need 5-20 extra minutes cooking time. Most soaked beans cook in 15-30 minutes. See following table of cooking times.

9. Cooked, tenderized beans can be kept warm, reheated, or cooked again with other ingredients AFTER salt has been added without affecting their texture.

10. DO NOT BOIL BEANS. Simmer them slowly over low heat. Speeding the cooking makes them less digestible, (and we don't want that!) Keep cooking beans moist, adding liquid a little at a time as it cooks away. No microwave either, slow cooking does it better.

11. Shorten the cooking time of soybeans or very old beans by soaking, then freezing them in the soaking water. Drain and rinse after thawing, and cook as usual.

12. Test for doneness by pressing a cooked bean against the roof of your mouth to see if it mashes easily.