Additional information
Packsize | 25# |
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Corn meal is the switch hitter of this lineup. This versatile pantry staple makes delectable cornbread, corn muffins, pancakes, pizza crust, breadings and fry batters or even polenta in a pinch. Non-GMO, gluten-free*, and vegan.
*Processed in a facility that also handles wheat.
Packsize | 25# |
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Professor Torbert’s corn gets its vivid orange hue from being naturally selected for significantly increased levels of antioxidant pigments called carotenoids. Carotenoids are micronutrients found throughout nature that give many vegetables and fruits their yellow, orange, or red color. Examples of carotenoid-rich foods include carrots, tomatoes, sweet potatoes, squash, melons and now — Orange Corn.
Israeli couscous is also a type of pasta, but consists of granules that are much larger – about the size of small pearls. Made from wheat flour and semolina, Israeli couscous has a ball-like shape and is toasted, rather than dried, after the granules are formed. This process gives Israeli couscous a nuttier flavor and chewy bite that adds an unexpected touch to regional recipes.
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.
Black Barley is also known as Purple Hull-less Barley. Originally from Ethiopia, this variety has not been raised until recently because of the low yield. This is actually the only grain that can go from field to table without being processed, because the gloom or bran layer stays attached to the kernel, and is edible.
Suggested Use:
The shape of this hearty grain resembles a coffee bean and cooks to a glossy purplish-mahagony color. It is wonderful in soups and stuffings or alone as a beautiful alternative to rice (Because of a somewhat chewy texture, it is best mixed with other grains.)
Basic Prep:
Rinse well, add 1 cup of barley to 3 cups of boiling water. Simmer covered 35-40 minutes until liquid is absorbed. For a fluffier grain, soak Barley in water for 5 hours then simmer covered for 15 minutes. One cup dry yields 3-1/2 to 4 cups cooked.
Spanish Pardina Lentils(Lens esculenta) have been eaten for over 8000 years. Lentils originated in Southwestern Asia along the Indus River. They are a staple food for many South Asian cultures. The Latin word for lentil, lens, was used in the 17th century to describe eye glasses. This is because of the similarity in shape between the legume and an eyeglass lens. Lentils are the seed of a small shrub. Lentils do not require soaking. Simmer 1 cup lentils with 4 cups water 12 minutes for salads, 20 to 25 minutes for main dishes. Skim the water while cooking, drain. One cup dry yields 2-1/4 cups cooked.
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.