Get on the road to Mexico this week. We’ve got the whole enchilada! Loads of ingredients for south of the border inspired cuisine. Here’s the list:
Par-boiled Black Beans (in the Fruit and Vegetable Bags)
Pinto and Soldier Beans – SALE
Chef D’s Mexican Spice – SALE – give it a try!
Frozen Diced Peppers
Roasted Anaheim Peppers
Organic Pickled Jalapeño Slices
Avocados & Limes
Bronx Hot Sauce
Kitchen Garden Farm Organic Green & Red Salsa – SALE
Quick Taco Recipe
Brown your ground beef and drain. Mix in defrosted par-boiled black beans with liquid, ½ bag frozen diced peppers (re-freeze the rest), and 1-2 Tablespoons of Chef D’s Mexican Spice. Set out small bowls of chopped onions, sliced roasted anaheim peppers, pickled jalapeño slices, sliced avocados, hot sauce, salsa, lettuce, and cheddar cheese for toppings. Place a frying pan on medium heat to warm up the tortillas.
Let’s talk tortillas. We have the best.
All Souls’ Vermont-made Organic Corn Tortillas are made using the traditional process of stone-grinding nixtamal into fresh masa for the best-tasting, most nutritious tortillas. When cooked this way, the niacin (Vitamin B3) in the corn becomes available, essential amino acids become more balanced, and calcium, iron, copper, zinc levels increase–especially calcium. All Souls uses locally-grown organic heirloom corn sourced from Aurora Farm in Charlotte, VT and Lakeview Organic Grain in Penn Yan, NY.
New Idea: Black Beans and Cauliflower Rice
This Week’s Field Goods Favorite
Black Beans, Cooked
Parboiled certified organic black beans from Vermont Bean Crafters. Joe, Founder and Owner of Vermont Bean Crafters, soaks the beans overnight which begins an enzymatic process to release compounds just waiting to be energized. The net result of the soaking process makes the beans more digestible than if they were not soaked. Pretty cool, right? If they seem a bit hard, just add some water and boil to desired tenderness.