Heirloom Quality, earth-first farming

I'd never had red peas before, so I spent some time looking around for recipes that appealed to me. I found a soup recipe that sounded great. Turned out it was. Link below. I did cook with a ham hock and added some smoked paprika for a little kick. Give it a shot. Have some crusty sourdough on hand too.

https://southernflavormagazine.com/recipe-blog/sea-island-red-pea-soup-courtesy-chef-amethyst-ganaway32023

One of my very favorite beans, now that I've tried them! Creamy and flavorful.

Sooooo tasty and smooth. Creamy yet hold their shape well. Great for adding to soups or sprinkling on salads.

My husband gifted me this subscription and I am thrilled! The beans are extremely flavorful and uniformly textured after cooked. I will never look at a bean the same. I am an heirloom bean convert, for sure. I am eagerly awaiting my next box!

I'm a fan of bean clubs and belong to the Rancho Gordo and Vermont bean clubs as well as the Foodocracy one. As a vegan these clubs make it possible for me to have a wide diversity of beans in my diet. There's nothing wrong with black beans, lentils, kidney beans, and chickpeas; but they get a little boring when that's all there is to eat. Embrace the variety of beans!

I've been using kombu to cook beans for years. It adds nutrients and there's a chance it reduces the flatulence-inducing aspect of the bean. (On that note, I find a splash of vinegar on a bean dish as it is served also helps in that regard - a tip I got from the Zoe podcast.) My last bag of kombu came from Korea, which is fine. However, it is nice to support a Maine industry. I find Ocean's Balance kombu to be thinner than I am used to; so I use more of it in my bean pots. It cooks down enough so that I don't notice any briny or seaweedy taste when I eat my beans. Give it a try!

I have to admit that the first time I cooked up these oats I was taken aback by their distinct flavor. It wasn't bad, just not the rolled oat flavor I was used to. So, the second time I made them I was generous with the additions - dates, coconut, cranberries, walnuts - and it was delicious and so very healthy!

I have enjoyed every order that I have received. Lisa’s recipes are the best so I know how use items I am not familiar with

Great warm toasty aroma and wonderful chewy nutty maize kernels. Very versatile to cook with and wonderful in a basic straight up preparation.

All the amazing varietals, All the hard working small producers. I love being able to support this effort AND enjoy the best food on this planet - beans.

The roasted corn flavor that this imparts into salads, soups, breads, is bright, summery and a little smoky. I love the bite that this corn has, and it makes a beautiful corn broth base for summer gazpachos and soups. The 3 sisters are undefeated.

The Ayocote Morado Heirloom Beans from Primary Beans are mouth craving delights! Their exterior stays firm to the tooth while their interior becomes smooth and creamy. I find they cook well with 25 minutes IP pressure and natural release. (Don't forget to add bay leaves and kombu to the cooking water.) Enjoy in soups and on salads. Delicious!

Love it

This is some of the best sorghum I have ever tasted. Full flavor without bitterness.

Excellent packaging, swift delivery. Suggestions for cooking. Sustainably farmed.