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The Rancho Gordo Blog

Thanksgiving Leftovers

Every year it seems like Turkey Curry is the featured after-Thanksgiving recipe in most of the newspapers. I suspect most of us just pick at the turkey until it's finished....

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Video Lesson in Coooking Beans

A lot of times at the farmers market, I'll explain how to cook the beans to a new customer. This is followed up with printed instructions. This followed up with...

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Yellow Eye Beans

I have to confess that I'm not in love with ordinary Navy or Great Northern beans. They have a blandness and "comfort food" quality that puts me to sleep. Navy...

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Appetizer Peppers

Here in the Bay Area, small European-bred peppers have been all the rage for a couple of years. The most famous is the Padron, popularized by Happy Quail Farms and...

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June in November

What's going on here? It's November and it's mild and pleasant and things are still happening in the garden. Several bean plants have new growth and even new beans. I...

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Tomatillo Salsa Step by Step

I think should explain the salsa I described previously a little more in depth. Take these ingredients and place them on a medium high comal or skillet: 2 slices of...

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Tomatillos Milperos

If you grow tomatillos (tomates verdes, Physalis ixocarpa) once, you'll probably have them for life. If only one of the fruits falls to the ground, your future will most likely...

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Tarahumara Tekomari Runner Beans

I love big fat runner beans like Runner Cannellini and Scarlet Runners. They are meaty and often exude a delicious pot liquor. They are great in a chile sauce, with...

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Vacacita Beans Revisited

I was walking through the trial gardens with some friends, mostly to collect sunflower seeds, when my eagle eyes spied some actual bean pods among the foliage of the Vacacita...

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Bean spread

Snack-a-licious! This is leftover pureed Royal Coronas with some smoked bittersweet Spanish paprika, topped with some lump crab, drizzled with Bariani olive oil and then finished with endive from California...

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