An heirloom bean from King City, California, with a rich history and a dreamy bean broth. It has a thin skin and a dense yet creamy interior.

From: Rancho Gordo

Some of the most prized black beans in Oaxaca are the Santanero Delgado and thanks to the Rancho Gordo-Xoxoc Project, which helps small farmers and producers continue to grow their indigenous varieties and keep genetic diversity alive, we have a limited supply of these to offer.

From: Rancho Gordo

The Acme Bread Edible Schoolyard loaf is a 100% whole-grain bread, developed with Alice Waters of Chez Panisse to pay homage to her Edible Schoolyard project at King Middle School in Berkeley.

The loaf is frozen at the peak of freshness and will arrive with defrosting instructions. 

From: Acme Bread

This high-water content loaf has a distinctive nuttiness and unique whole wheat sourdough flavor. The Hella Wet Levain, with its black and brown sesame seeds, is well suited for breakfast toast, sandwiches, grilled cheese, fondue, or to be enjoyed alone with a simple dab of butter.

From: Acme Bread

Clusters of organic rolled oats, sunflowers seeds, almonds, raisins, and sesame seeds are toasted with honey.

From: Frog Hollow CSA

Pipe Rigate, means "ridged pipes" and is made with Summit flour which is a hard red winter wheat, grown in the Capay Valley. The nutty flavor pairs well with earthy flavors like bitter greens with extra virgin olive oil and pecorino. It's a shape kids love, too so use it for stovetop mac and cheese.

From: Community Grains

Rustic spaghetti made from organic whole grain flour of hard red winter wheat grown by Fritz Durst in Capay, CA.

From: Community Grains

This Fettuccine's distinctive creamy, grassy, and slightly nutty flavor embodies the characteristics of this Durum Iraq Landrace Wheat.

From: Community Grains

Fusilli is a flexible and flavorful pasta. Great with pesto, a basic tomato sauce, or with a refreshing chilled pasta salad. The Patwin variety hard white winter wheat for this organic pasta was grown by Fritz Durst in Capay, CA. 

From: Community Grains

A super mild European-style classic heirloom bean, known for its pairing with lamb but excellent as a pot beans and with roasted tomatoes.

From: Rancho Gordo

Rare black beans from the Mexican state of Chiapas. Rich and dense without being stodgy, with a unique bean broth.

From: Rancho Gordo

The small, dense orbs produce a beefy bean broth.An essential part of California cuisine, they are the heart of a tri-tip barbecue and yet they're perfectly at home in meatless meals.

From: Rancho Gordo

A rich chestnut texture and an almost nutty flavor make this the most unusual Lima bean. A true revelation for those who believe they don't like Limas.

From: Rancho Gordo

West Coast-grown from classic French Tarbais seed stock. The most famous bean for a traditional cassoulet but versatile enough to become an everyday favorite.

From: Rancho Gordo

Wild rice is not a true "rice" but an "aquatic seed." It has a great chewy texture and distinct nutty flavor.

From: Rancho Gordo

Creamy and versatile, Mayocoba has a pale yellow hue and super soft texture. This mild-flavored bean soaks up all the flavors of the cooking pot.

From: Rancho Gordo

Originally from Oaxaca, Mexico, the Ayocote family was one of the first cultivated crops of the New World. The Ayocote Morado's big, beefy texture is perfect for those trying to cut out meat and eat a more plant-based diet, or for vegetarians who are cooking dinner for their omnivore friends.

From: Rancho Gordo

A small, versatile Spanish-style white bean. It has a creamy texture and holds its shape even with long, slow cooking.

From: Rancho Gordo

Pure white, nearly hull-less popcorn is small, dense and moist. The perfect contrast to bland commodity popcorn and its cardboard texture. You'll realize you haven't had delicious popcorn after you've tried Rancho Gordo's.

From: Rancho Gordo

From heirloom Italian seed, this thin-skinned cannellini is named after Italian cooking hero, Marcella Hazan, who encouraged our growing it. A delicate tribute to a mighty force of nature.

From: Rancho Gordo

A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican and European cooking. New-crop harvest ensures quicker cooking and fresher flavor.

From: Rancho Gordo

Versatile and velvety, this thin-skinned Borlotti bean produces a rich, indulgent bean broth, making it perfect for classic Italian dishes as well as simple pot beans.

From: Rancho Gordo

A classic, versatile, essential black turtle bean. It holds its shape through lots of cooking yet retains its famous creamy interior. The bean broth can be used as a base for all kinds of soup.

From: Rancho Gordo

Small, meaty green lentils famous as a side dish, in stews, soups, and even salads. These lentils are very similar to Lentilles du Puy, which must be grown in France. West Coast-grown for Rancho Gordo's own unique terroir, we think it adds to the flavor

From: Rancho Gordo