We focus on food for people, and we eat it too! Here are some of our favorite recipes for the foods we grow:

Dry Beans: Tiger’s Eye Beans, Calypso Beans
Black Turtle Beans
Sweet Corn


2 cups black beans, soaked overnight in water, rinsed well
1 med. red onion, diced
2 clove garlic, minced
2 medium hot peppers, dried or fresh, (stems, seeds and membranes removed)

Add all ingredients to a medium pot. Cover beans with 2-3 inches of water. Bring to boil, reduce to simmer, add lid and cook until just tender (30 to 40 minutes). When tender but still very soupy, add one 6 oz. can tomato paste (organic preferred).

Use as is with breakfast dishes, tortillas, quesadillas, tacos, etc. Or use as a base from which to make soups and other Mexican dishes.

(Thanks to Peg for testing and refining many of these recipes.)

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