Consignment Item: Dry Beans

Grown and stewarded at Avoca Farm. Rinse before cooking, best if soaked 6-12 hours, cooks in about an hour.

Rockwell: named for early settler Elisha Rockwell, who is said to have brought the bean to Whidbey Island in Washington state. This bean is especially good in Beans 'n' Greens, or as baked beans. 

Black Coco: a large black bean named for Rio Coco between Honduras & Nicaragua, where it originated, and then travelled to France. Nearly twice the size of common black beans and very creamy.

Purgatorio Bean: a small flavorful white bean from the Italian culinary traditions of northern Rome and Tuscany. "Purgatory Lunch" features these beans seasoned with olive oil, salt, and pepper. These beans go well in pasta e fagioli (pasta and bean soup). Try combining these beans with garlic, sage, bay leaf, salt, pepper, and olive oil, or serve as an accompaniment to fish. 

Bean Soup Mix: This is a custom mix used to make bean soup, recipe below. Made in the crock pot, bean soup is easy, delicious, and crowd filling. Planners and Canners, this would be good with a quart of home canned tomatoes. It's extra good cooked with a ham hock, and served with cornbread. The mix includes Arikara, Rosso di Lucca, Volga German Siberian, and Rockwell, which all hold their shape well in soup and add a variety of flavors.