Additional information
Packsize | 10 LB CASE |
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Einkorn, literally meaning “single grain” in German, was first cultivated five to ten thousand years ago. Einkorn is an ancient grain that is not yet commonly known in the western world, but used often in the Mediterranean region and in the mountainous areas of Europe. This grain is slightly finicky, completely delicious, good for you, has a slight yellowish tinge, and smells (and even looks) a little like corn flour. Unlike modern wheat which has a long history of hybridization, einkorn is a “diploid”, containing only two chromosomes unlike the modern cousin, which contains six, making it a “hexaploid”. Einkorn is packed with nutrition. It is a rich source of the beta carotene lutein, a powerful antioxidant. Einkorn has the highest amounts of lutein of any other variety of wheat. Einkorn is also a rich source of tocotrienols and tocopherols, powerful antioxidants and forms of Vitamin E. Compared to modern wheat varieties, einkorn has higher levels of protein, crude fat, phosphorous, and potassium.
Black Eyed Peas (Vigna Unguiculata) are related to the Mung Bean. These beans are medium sized cream colored beans with a ‘Black Eye’ on the inner curve of the bean. Black Eyed Peas are about 3/8 long and have a sweet, mild pea-like flavor and firm texture. The Black Eyed Pea absorbs the flavors of a dish very well. Also referred to as a Black Eyed bean, Cow Pea, Field Pea, Tonkin Pea, China Pea, Marble Pea, Brown Eyed Pea, Jerusalem Pea, Black Eyed Suzy and Lobhia.This bean is believed to have originated in Eastern Asia. It was brought to the Americas with the African slave trade. Black Eyed Beans were a staple of many plantation diets. Eaten on New Year’s Day, Black Eyed Beans are thought to bring good luck for the following year.
Suggested Use:
This fast cooking legume lends itself to many recipes. It mixes well with a variety of greens, including Okra, Collard and Swiss Chard. Hoppin’ John is a traditional souther recipe using this bean.
Basic Prep:
Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 30-45 minutes until tender. Do not over stir or the soft skins can be damaged. One cup dry yields 2 cups cooked.
Corn is the only grain whose origin can be traced to the Americas. When Christopher Columbus landed in modern day Cuba some of his crew went inland and came across maize. Corn was then brought back to Europe. In Italy Corn is most often served as Polenta. This dish comes from the Lombardy and Veneto regions of Italy. Polenta can carry many different flavors and is a filling, nutritious dish. Fine Polenta has a slightly less coarse grind than traditional Polenta and has a shorter cooking time.
Farro has seen a surge in popularity thanks to its excellent taste and adaptability. Now in couscous form, the nutty flavor and delightful chewy texture enhances a range of dishes from meat ragu to seafood stew, or even eaten simply drizzled with extra virgin olive oil. Because it is easily digested and low in gluten, farro can often be eaten by people who are normally gluten-intolerant.
Although commonly called Ivory White Lentils, these tiny, ivory-colored discs are not true lentils, but the white center of the Indian staple bean crop black gram (or urad dal). White Lentils have a mild, earthy flavor and soft texture when cooked. They are about 3/16 inch in diameter and are a rich source of protien.
The Moretti family has been growing corn and making choice polenta since 1922. Carefully selected varieties of corn are air-dried in open barns until hardened. The kernels are carefully stone ground and packed in air-tight seal bricks to retain their natural freshness and superior flavor.