Marianne’s Pantry

 

Our Grains & Dried Beans

Farmer Direct, Heirloom Varieties, Beloved Favorites!


. . . plus recipe and cooking information links . .




Grains

Emmer Farro
from Eastern Washington   $6.00 lb

Organic •  Ancient Seed • Direct from the Grower!

An ancient relative of modern wheat, grains in the farro family are higher in protein and lower in gluten, and are generally more easily digestible by the human body. Most people with gluten intolerance can enjoy farro products. These are whole grain products with just the hull removed, leaving the thick bran intact. It offers more minerals, vitamins, antioxidants - and flavor -  than wheat or pearled farro.

Cook like brown rice, using just shy of 2 cups water and ½ t salt per cup grain. Simmer covered 50-60 minutes. Soak overnight if desired and reduce cooking time by 10-15 minutes. The cooked grain offers a wonderful nutty, rich flavor. It holds its shape well when cooked, making it a perfect choice for salads, pilafs or soups.

Learn about the three farros and their uses  throughout the ages.

See basic cooking information on emmer and some great recipes, too.

See Marianne’ s recipe for Farro Waldorf Salad.

See Marianne’s recipe for Farro Salad with Red Beans, Cilantro, Feta and Tuna.

See Marianne’s Recipe for Peaches and Farro

See Marianne’s Recipe for Beet and Farro Salad with Spicy Bear Vinegar



**The recipes below are for brown rice, but you could certainly use Emmer or Einkorn farro instead

- OR Black Nile Barley!

I like to cook a big pot and then freeze it in 4 oz portion sizes so we always have farro ready to go.

See Marianne’s recipe for Persimmon Wild Rice Salad (with brown rice).

See Marianne’s recipe for Grain Salad with Red Beans, Cilantro, Feta and Tuna.

See Marianne’s Recipe for Thai Green Curry over Brown Rice

See Marianne’s Recipe for New Orleans style Red Beans and Rice

See Marianne’s Recipe for Appetizer sized Wild & Brown Rice Pancakes

See Mariannes recipe for Wild Rice Mushroom Soup

Einkorn Farro from Eastern Washington   $6.50 lb

Organic •  Ancient Seed • Direct from the Grower!

Einkorn is the ancestor of all farro grains and the later occurring wheats. It has the most yellow pigment of all cereal grains, providing the highest levels of lutein, xantophyl and beta-carotene. Among wheats and farros, German wheat researcher Herr Docktor Christof Kling also found that einkorn tested highest in calcium, magnesium, sulfur, selenium and zinc. Zinc is a co-factor in a number of enzyme systems in the human body.

Like emmer, einkorn farro is higher in protein and lower in gluten, and is generally more easily digestible by the human body. Most people with gluten intolerance can enjoy farro products. This is a whole grain product with just the hull removed, leaving its thick bran intact. It offers more minerals, vitamins, antioxidants - and flavor -  than wheat or pearled farro.

Einkorn cooks up a little “softer” than emmer and in a little less time. It is especially wonderful in “farrotos” (risotto made with einkorn), breakfast porridges because of this “soft” nature. Cook like rice, using 1 3/4  cups water and ½ t salt per cup grain. Simmer covered 30-40 minutes. Soak two hours-overnight if desired and reduce cooking time by 10+ minutes.

Enjoy in pilafs and other rice dishes.  It would also be wonderful in soups and stews.

***SEE LINKS ABOVE***

Learn about the three farros and their uses  throughout the ages.

See Marianne’s Recipe for Porcini Mushroom “Farrotto”  using einkorn farro.

See Marianne’s Recipe for Butternut Squash “Farrotto”  using einkorn farro.

See Marianne’s recipe for Breakfast Risotto with cherries and almonds (or other flavors).

Black Nile Barley from Eastern Washington   $6.00 lb

Organic •  Ancient Seed • Direct from the Grower!

The hull of this ancient grain falls off at harvest so we enjoy the flavor and nutrition of the whole kernel. The pigment contains the antioxidant anthocyanin. This low glycemic index food is high in glucan soluble fiber, which helps lower cholesterol. The flavor and texture? great!

Cook like rice, using 2 cups water and ½ t salt per cup grain plus 1/2 cup water “for the pot”. Simmer covered 45-55 minutes. It will stay a bit crunchy. Cook longer and add more water as desired, but minimize stirring unless you want it to be like a porridge. Soak 2 hours-overnight if desired and reduce cooking time by 10+ minutes.

Enjoy Black Nile Barley in soups and stews, in salads and pilafs. Cook it until just  crunchy (about 50 minutes) and  use in place of cooked rice or farro. Have fun - it is delicious!

Recipe Links

    Barley Mushroom Soup (with meat/garbanzo/winter squash / greens options)

   Beet and Barley Salad with Spicy Bear Vinegar

   Mandarin Barley Salad (on the  Farro Waldorf Salad page).

   Balsamic Braised Cabbage & Apples with Black Nile Barley

   Barley, Cabbage & Apples with Lemon & Rim of Fire Vinegar

   Also, check out the links under Emmer Farro for other great ways to use Black Nile Barley.


Heirloom Organic Red Cornmeal Polenta    $ (back in Fall 2014)

Always the current crop  •  Small farmer in Central Oregon  •  VERY LIMITED QUANTITY!!

Send us an email and we will notify you when we receive the 2013 crop (November).

This burgundy brown meal cooks up to a vibrant purple color, providing a very high level of  anthocyanins. It is hand milled by the grower who also hand harvests the corn as his experimental ranch in Oregon. He developed this strain. Blood Brothers, nearly 30 years ago and has spent the intervening time growing and honing the seed stock to provide us superior nutrition. It has an unusually large germ, that has recorded protein levels of 11-17%. Limited quantity available!

See photos and learn more about Blood Brothers Polenta.

See Marianne’s general background information on polenta and several recipes as well.

Rio Zape Chili &  Chile Tamale Pie Recipe

See Marianne’s Polenta Spoon Pie recipe.

See a great menu idea for  bbq Borlotti beans, polenta and sauteed porcini mushrooms.

Enjoy red polenta with  Marianne’s Recipe for Barbecue Heirloom Beans

Arroz Dacsa PAELLA and Pilaf Rice   - available by special order

An authentic paella starts with rice from Valencia, Spain. Arroz Dacsa is a medium grain rice that is certified with the Denomination de Origin seal. This means it is
grown within Valencia and using environmentally friendly standards.
Dacsa is a family favorite all over Spain. Marianne also sells Saffron and
Pimenton, aka Spanish Paprika, which are other essential paella ingredients Recipe included!

Learn more about using Valencian Rice & see Marianne’s recipe for Valencian Porcini Pilaf.

See Marianne’s recipe for Caribbean Rice and Red Lentils.




Legumes

San Joaquin County Grown

Dry Beans that are from the past season are amazing! These were grown 10 miles from where I live and they are shelled by a local grower. They have not traveled miles to be processed, nor are they dumped into huge vats, mixed with older beans and packed with no harvest date. Does every bean perfect and exactly the same? No. But even the imperfect looking beans cook up quickly and taste amazing. Just plan ahead so you can ideally give them an overnight or all day soak (you can do the cook a minute and sit an hour if you absolutely must), and you’ll have a fantastic pot of beans!


Click to learn all about Legumes (background plus cooking tips)

Click for Cook Times and  Bean Cooking Basics  for Marianne’s Beans


  Good Mother Stallard Heirloom Bean   $4.50 lb

Locally Grown •  Small Crop  •   Independent Farmer

This is like no other bean you have ever had. The dry beans are beautiful as is; almost egg shaped with curved stripes of brown/burgundy and creamy white. The bean takes on a charming “pudgy egg” shape once cooked and still retains its swirls and stripes. Cooked absolutely plain, this bean explodes with flavor, the texture is creamy and the skin is soft. Sure you can put it in any soup or stew calling for beans and it will make the dish truly memorable, but try it plain, with a little olive oil, salt and pepper, and maybe a squeeze of lemon or lime. You will never look at beans the same after you try these - and you’ll be supporting a small, local farmer growing a very special bean.

See Marianne’s recipe for Farro Salad with Red Beans, Cilantro, Feta and Tuna.

See Marianne’s Recipe for New Orleans style Red Beans & Rice.

   Borlotti Heirloom Bean   $4.50 lb - please allow 2 weeks

Locally Grown •  Small Crop  •   Independent Farmer

This sleekly striped bean plumps up to an impressively large, rotund size. These have a deep rich nutlike flavor, a very creamy texture and a pot liqour that is almost a soup in itself! Use in recipes calling for cranberry or pinto beans for a real flavor explosion. Marianne loves making Chilean Bean Corn Stew and Barbecue Beans with these Borlottis.

See Marianne’s Recipe for Rustic Borlotti Bean Salad with Roasted Garlic Olive Oil

See Marianne’s Recipe for Barbecue Heirloom Beans & Bean Dip. These go great with Marianne’s polenta!

See Marianne’s recipe for Chilean Stew using Borlotti beans.

See Marianne’s tips for cooking dry beans

See a great menu idea for  porcini rubbed steak or fish, bbq Borlotti beans and Blood Brothers Polenta.

  Rio Zape Heirloom Bean   $4.50 lb - limited quantity!

Locally Grown •  Small Crop  •   Independent Farmer

A deep dark purple-black medium sized bean with racy stripes also known as the Hopi Purple String Bean, it was unearthed in the ruins of the Anasazi cliff dwellings in the Mesa Verde area of SW Colorado. Rio Zapes already have an intense flavor when simply cooked in plain water and salted at the finish. Some describe it as very dark chocolate with a dash of coffee. I just keep having another sample!  To me they call out for chiles, smoke, tomatillos, cumin, garlic, cilantro lime. Make a side dish by mixing them with red or green salsa or good enchilada sauce. Or a full blown chili. Or just eat them naked - and be sure to enjoy the rich broth as well.

Rio Zape Chili &  Chile Tamale Pie Recipe

Farro Salad with Red Beans, Cilantro, Feta and Tuna Recipe

See Marianne’s Recipe for New Orleans style Red Beans & Rice.

See Marianne’s Recipe for Barbecue Heirloom Beans & Bean Dip. These go great with Marianne’s polenta!

  Christmas Lima Heirloom Bean   $4.50 lb

Locally Grown •  Small Crop  •   Independent Farmer

Beautiful when raw and when cooked. They look like flat burgundy “skipping rocks” seen along shorelines. Also known as pope’s beans, these have a deep rich chestnut flavor and a pot liquor that is unforgettable. Don’t pour this off but enjoy it with the beans. These are also wonderful in summer bean salads.

See Marianne’s Recipe for Blue Christmas Lima Bean Salad

See Mariannee’s Recipe for  Christmas Limas with crispy onions and blue cheese

  Runner Cannellini Heirloom Bean   $4.50 lb

Locally Grown •  Small Crop  •   Independent Farmer

Not like any cannellini you’ve ever had! These look like a large flattened white bean and they ooze with a sweet rich flavor. Cook in enough water so that the skins soften and you will find yourself using them in all of your white bean recipes. Limited quantities!

See Marianne’s recipe for Spinach White Bean Pesto Pasta

See Marianne’s Recipe for Giant White Bean Appetizer - served at Festa della Donna 2012

See Marianne’s recipe for Pasta with Broccoli Rabe, White Beans and Sausage.

See Marianne’s recipe for Warm White Bean, Chestnut and Mushroom Salad.

See Marianne’s recipe for Warm White Bean & Herb Salad

See Marianne’s recipe for Zucchini White Bean “Cassoulet”

See Marianne’s recipe for Balsamic Glazed Onions with Figs & White Beans

Brown Tepary Heirloom Beans   $5.00 lb  - please allow 2 weeks

Locally Grown •  Small Crop  •   Independent Farmer

These little stone-like beans were domesticated by Native Americans in the Sonoran Desert thousands of years ago. They have a higher protein  & nutrient content that most legumes and are also easier to digest.

These cook up in about an hour minutes and, if pre cooked, can be substituted for lentils in most recipes. They have so much flavor that they also make a great “hummus” but don’t even need tahini!

White Tepary beans are a little milder and cook more quickly than the brown variety, which cooks up to a rich caramel color. The stock is lovely and should be used or saved for other soups and stews.

Learn about tepary beans (scroll down below the recipe).

See Marianne’s Recipe for Tepary Bean Hummus (can make with white or brown teparies)

See Marianne’s recipe for Mulligatawny Stew

See Marianne’s recipe for Brown Tepary “Lentil” Soup

   White “Romano” Bean   $3.50 lb, 3 lbs for $8.50 

Locally Grown •  Fifth Generation Farmer

Use these in place of Italian white or Cannellini beans. They are wonderful and creamy, but hold their shape well. These beans are actually the dried seeds of the wonderful Italian green bean, the Romano, that can be found fresh  in farmer’s markets in the summer.

See Marianne’s recipe for Spinach White Bean Pesto Pasta

See Marianne’s recipe for Pasta with Broccoli Rabe, White Beans and Sausage.

See Marianne’s recipe for Warm White Bean Salad

See Marianne’s recipe for Zucchini White Bean “Cassoulet”

See Marianne’s recipe for Balsamic Glazed Onions with Figs & White Beans

Organic Garbanzo Bean   $3.50 lb, 3 lbs for $8.50

Recipe Links

    Barley Mushroom Soup (with meat/garbanzo/winter squash / greens options)


Olive Oils  & Vinegars


Nuts, Honey & Dried Fruit


Dry Mushrooms, Salts & Seasonings


Body Care & Seasonal Offerings


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Phone 209-603-6290  •  Fax 209-951-7223  •  Info@MariannesPantry.com

 

To Order


Click for Square Market;
Order & Pay there.
See Shipping Rates, too.


Call, fax, email

your list.


Print our Order Form


Ph 209-603-6290 • Fax 209-951-7223 Info@MariannesPantry.com

To Order


Click for Square Market;
Order & Pay there.
See Shipping Rates, too.


Call, fax, email

your list.


Print our Order Form


Ph 209-603-6290 • Fax 209-951-7223 Info@MariannesPantry.com