Bean Art: Virgen de Guadalupe
We have some great workers here at Rancho Gordo from Napa Valley Support Services. They help with the bean weighing, bagging and general production. The program also has an arts...
The Rancho Gordo Blog
Ingredient Spotlight
You Say Posole, I Say Pozole
I was going to post about the tradition of making a posole for Christmas Eve. For me, it's easy, delicious and a nice contrast to the inevitably debauched feast that...
Honey Beans
One of my favorite books is Frank X. Tolbert's A Bowl of Red, a tribute to Texas chili. He of course insists on bean-less chili. I understand but I still...
Good Mother Stallard
You probably know, but I wanted to remind you that we have Good Mother Stallards back. With maybe the exception of Runner Cannellini, their absence from our stock has been...
Sour Prickly Pears (Xoconostle) in Napa!
Ever since my first taste of xoconostle in Guanajuato many years ago, I've been a little sad that I haven't been able to grow or find them here in California....
Shrimp Soup with Mexican Vanilla
Not long ago I bought an interesting and beautiful book called La Vainilla Mexicana (Mexican Vanilla). One of the more interesting soups involved shrimp and vanilla and as soon as...
My Nopal Runneth Over
A little love, a little sun, a little water and next thing you know you have a prickly pear cactus that's so heavy with fruit, the paddles start breaking. Rather...
Great Clay Pots via the Web
I've talked about Bram before and now it's your turn to see what all the excitement is about. I'm lucky enough to live 25 minutes away from the square in...
Harvesting Beans
It's all coming down to the harvest. You plan, you plant, you pray. And now the moment of truth. Things are looking very good. This afternoon we harvested a new...
Popcorn and Chick Peas
I can officially announce that we have garbanzos and popcorn back in stock. The popcorn will last a good long while but we grow a very limited amount of garbanzos...
Fun with a Barbecue
It may surprise you to know that I have very little experience with grilling or barbecues. If I've been the host, trying to cook with live coals seems at odds...