Eat more beans.
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- 2001
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Harvest 2009Updated on Wednesday
Wall PhotosCreated about 8 months ago
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Events
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- Pre-Thanksgiving Dinner at Fon...
Fonda San Miguel, Austin TX
Monday, November 23 at 8:00pm
Online pal Nicole Krakora writes with what looks to be an amazing ribollita recipe: As promised, here is the recipe that I use as a starting point. I jotted it down while we were making it inTuscany, so I usually just use the measurements listed as a guide and sometimesadd more or less of ...
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Loyd Brown Can't have too many beans!
Rancho Gordo New World Specialty Food Are you sitting down? Another new bean: Baby Limas. http://tiny.cc/YTpkO That's it for tonight, I promise.
Source: tiny.cc
No minimum order. Shipping is a flat $8 for any size order within the United States. Orders are shipped via UPS. Canadian orders: call 707/259-1935 for more information
Rancho Gordo New World Specialty Food "What I think is I'm tickled pink!" (Finally an Ethel Merman reference!) New Rosa de Castilla beans: http://tiny.cc/hS2Ta
Source: tiny.cc
No minimum order. Shipping is a flat $8 for any size order within the United States. Orders are shipped via UPS. Canadian orders: call 707/259-1935 for more information
Rancho Gordo New World Specialty Food
Rancho Gordo's Steve Sando will be in Austin with a fresh new crop of beans that will be featured for a special menu at the celebrated Fonda San Miguel. The pre-Thanksgiving will feature seasonal New World foods.
Won't you join me for a great dinner as I make my "Texas debut"?
I'll post more details as we get closer but please consider saving the date!
-Steve
Time:8:00PM Monday, November 23rd
Location:Fonda San Miguel, Austin TX
Rancho Gordo New World Specialty Food Baby limas, right out of the field. We'll have them for sale next week on the website and at the farmers market.
Carrie Brown and staff hosted a really fine party at the Jimtown Store this last Sunday for Day of the Dead. What a hoot! Six different beans were prepared by chef Peter Brown for tasting, along with salsas and handmade tortillas. Later in the afternoon, the kitchen turned out hot chocolate and c...
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Christy Bollinger Mr Beanman, how long do your beans need to soak or cook so they aren't crunchy?
PRIMAL - Napa“Celebrating Fire Cooking, Meat and the Art of Butchering”November 7th, 2009 WHAT: Taste Network presents “PRIMAL Napa”, thefirst annual, outdoor gathering of local butchers and chefs preparing abounty of heritage meats over hardwood fires. Held at Chase Cellars’Hayne Vineyards, gues...
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I've been holding on to this item, sent to me by Mexico Bob this last summer. These last few years we've sen more and more Chinese and American beans in Mexico, which you'd think would be a little like bringing coals to Newcastle but Mexico has experienced some nasty droughts and b...
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Gail McNamara Best beans, ever!!
Sophie worked for us at the farmers market in San Francisco and I can easily say she was a favorite customers and staff alike. We miss her a lot. She would experiment with the beans and always come back with a story and what follows is her adventures with out black Midnight turtle beans. I probab...
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I received a lot of emails asking for this recipe when I posted about it on Facebook and Twitter. As I said, I used the wonderful new Turkish clay pot I bought from tulumba.com on a hot tip from Paula Wolfert. The recipe comes from Greg and Lucy Malouf's beautiful book, Turquoise: A Chef...
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