Dry Goods Offered
The Mill
We have a variety of mills to choose from for purchase as well as Komo grinders available for in-store use. Please ask to use our Gluten Free grinder if you have special dietary requirements. Typically wheat berries, kamut, rye, and spelt are used to make flour. The grinder is also available for grinding: oats, barley, quinoa, amaranth, brown rice, millet, dent corn, and some beans.
Why Grind it Fresh?
Commercial flour contains neither the healthy fiber nor the vitamin rich germ and oil. The essential nutrients of whole wheat flour decay immediately after milling, so milling and using flour with in a day is ideal. Fresh flour tastes better and is less expensive in the long run. Many people like the security of storing grain and having the knowledge of how to prepare it. Feel free to use our mill or talk to us if you are interested in purchasing a Komo grinder. Feel free to use our Komo grinders in store or talk to us if you are interested in purchasing one of our variety of mills. Electric and non-electric models are available.
Rice
Rice: The most consumed food in the world! There are over 7,000 varieties of rice with its own distinct flavor, texture, aroma, color, length of grain, and degree of translucency. Rice can be a simple side dish to a main course such as risotto, pilaf, pudding, or a breakfast cereal. Health wise, rice is said to calm the nervous system, relieve mental depression, and strengthen internal organs.
- Arborio: Soft and creamy, best used in risotto recipes.
- Basmati Brown: Long grain from India, usually aged for a year to develop its full flavor.
- Brown Medium: Brown rice is un-milled and retains bran and germ this gives it a chewy nutty texture. It takes longer to cook and is more nutritious. Should be refrigerated.
- Brown Long: Grains stay light and fluffy, perfect side dish.
- White Sushi: Medium grain, chewy and sticky.
- Wild Blend: Technically an aquatic grass, but cooks like rice. Chewy and full flavored can be intense on its own so it’s popular in soups and salads.
Beans
Beans: Nearly a perfect health food. Low in fat & cholesterol, high in fiber, iron, and folic acid. They are a delicious and extremely economical and eco-friendly source of protein.
Love beans? Consider a pressure cooker which will cook beans in a fraction of the time. For more flavorful beans add onion, garlic, or bay leaves at start of cooking. Also good sprouted. Sprouting increases protein content while decreasing starch and shortens cooking time.
Visit our Prepare & Cook page for more information on bean preparation.
- Baby Lima: Sometimes called Butter Beans. Fresh and sweet tasting. Combine with corn and green beans for succotash. Add to minestrone soup.
- Black: Staple of Latin American and Caribbean cuisines. Strong earthy flavor, pairs well with assertive ingredients and seasonings.
- Cannellini: Keep shape when cooked, great for salads. Toss warm beans with fresh rosemary for a side dish. Featured in minestrone and other Italian dishes.
- Chickpeas (Garbanzos): Mild nutty taste. Used in hummus and Indian Stews.
- Mung: Tiny, round, easy to digest. Perfect for spouting or in dahl. Delicious addition to Asian style broth soups.
- Navy: Often used in Boston Baked beans. Use in chili, soups, and stews.
- Pinto: Delish creamy texture makes them ideal to mashing, refrying, or bean dips.
- Kidney: Named for their shape, these mild beans have a meaty texture. Combine with black and white beans for a colorful 3-bean salad. Add to chili or make a vegetarian taco with these.
Split Peas & Lentils
Split Peas & Lentils: Same health benefits as beans without the need for soaking.
Peas:
- Green: Most common for split pea soup. Delicious cooked with ham hocks and bacon. Try simmering green split peas with sautéed onion and garlic until soft. Puree, chill and top with crème fraiche and fresh mint.
- Yellow: Soft and mild flavor. Similar to green. Good in curried dishes over basmati rice or as a base for soup. Flavor with lemon and cumin.
Lentils:
- Brown: Most common in United States. Small and plumper than green, have a more earthy taste.
- Red: Salmon pink when dry, cooks up golden. Combine with olive oil, red onion, and balsamic vinegar with a warm side dish. Add to stews.
- Green: About ½ the size of common lentils. Very flavorful and savory, among the heartiest and full-flavored of the legumes.
Grains
Grains: super nutritious and delicious too. Easy to cook, like rice. Rinse, soak to cut cooking times, boil/simmer, test, and fluff when done.
Simple ways to enjoy: toss with sautéed vegetables and fresh herbs, in soup, cooked with dried fruit for breakfast, tossed with chopped veggies for a cool salad, as a base for curries and stir-fries, as a hearty stuffing for vegetables and roasts.
Visit our Prepare & Cook page for more information on grain preparation. Or visit The Whole Grains Council for more information on grains and their health benefits.
- Amaranth: Mix with corn, scallions, and cooked pinto beans for a south of the border side dish.
- Barley Pearled: Barley scoured 6 times to completely remove outer husk and bran layers. The causes it to remove most of its health benefits. However it is used in time of illness when other foods cannot be tolerated. Good in soups, salads, and side dishes.
- Barley Hulled/Groats: The whole grain, after two cleanings to remove husk. These can be used as a whole grain cereal, added to soups and casseroles. Cooking time is longer than pearled.
- Couscous: Technically a pasta, but used like a grain. Cooks in 10 minutes, delicious tossed with fresh herbs, lemon, and toasted pine nuts.
- Bulgur: Is a cracked wheat, partially cooked. Most often used for tabouleh a Middle Eastern salad featuring parsley, mint, garlic, and lemon.
- Kamut: Ancient wheat has a rich buttery flavor and chewy texture.
- Millet: Mild, very digestible grain. Use interchangeably with quinoa or rice.
- Quinoa: Ancient grain packed with nutrition has a light nutty flavor works well in soup, salads, and pilafs.
- Buckwheat Groats: Not part of the wheat family, so it can be eaten by many on wheat free diet.
- Wheat Berries: Chewy texture, high in protein, great as a stuffing or added to a green salad. Soft berries cook more quickly than the hard. Good in soups, stews, salads, and pilafs.
- Kamut: An ancient grain, that has not been hybridized and scientifically “improved”. A truly versatile grain with a rich, almost buttery, flavor. When cracked and cooked it makes a great tasting cereal. Can be ground into flour and used for yeasted breads. Can use it like any wheat, see above. Like spelt can be consumed by some with gluten allergies.
- Rye: Nutty berry has terrific chewy texture that works with brown rice, onion, parsley and caraway seeds. Or add cooked berries to baked goods for heartiness.
- Spelt: Mild, very digestible grain. Use interchangeably with quinoa or rice.
Oats
- Rolled: Called old fashioned, these are groats steamed, rolled, and cut into flakes. Great as a cereal, in cookies, muffins, pancakes and granola.
- Thick: Same as above only thicker, has a longer cooking time.
- Groats: Hulled whole kernels. Rich and hearty alternative to oat meal.
- Steel-Cut: Chewier than rolled oats, these groats are cut into small pieces. A perfect hot cereal breakfast.
Dried Fruits
Only a few nutrients are lost in the drying process. Dried fruit contains quick energy and is a compact form of fiber. Because dried fruit is concentrated it tastes sweeter. Our dried fruits are organic which insures no added sulfurs or preservatives and they are not irradiated. They also contain no added sweeteners unless otherwise noted on container.
- Apples
- Apricots
- Banana Chips
- Cherries
- Cranberries
- Dates
- Figs
- Mangoes
- Raisins
Nuts
The term comes from an Old English word "nux" meaning "to nourish". Botanically, they are single seeded dry hard-shelled fruits. Nuts and seeds are compact packages of highly concentrated nutrients. These valuable sources of vitamins, minerals, and proteins can be used in many ways. Add nuts and seeds to your baked goods, chop and add to casseroles or salads, brown and serve with cooked or raw vegetables, puree into butters, soak and then ground and strain into nut and seed milks. All nuts and seeds should be stored in your fridge or freezer. Our nuts are organic and raw which insures there are no added preservatives and they are not irradiated.
- Almonds
- Cashews
- Brazil Nuts
- Pistachios
- Walnuts
- Chia
- Flax Brown & Golden
- Pumpkin
- Sunflower
- Pecans
Why buy...
...bulk?
...local?
...organic?
...fair trade?
...sustainable?