Gideon looked at me in the office yesterday and said, "Wow. It's really almost the end of the year." As two people who grew up in the snowy Midwest, it's still jarring for the end of the year here to be very green (we've had a lot of rain!) but also not quite the cold (to be fair it was 27 degrees earlier this week but warmed up to 65) that reminds you that winter is here to stay. It can be hard to get into the holiday spirit when we're hanging out in the warm sun.
But. It is the time! Somehow I finished by holiday shopping a week ago (this never happens) and am feeling on top of things. You might be on the other side of things and if so, we've got you covered.
We recommend ordering by Sunday, December 15 if you're looking to get gifts to friends and family by Christmas or Hanukkah. Our last day hustling to get orders out will be Monday, December 16th and then we will slowly fulfill orders as we are able for the rest of the month.
We've got two fun (and delicious!) new things for you today - one we hoped to have earlier last month when we started selling the rest of the beans and another that we're pretty stoked to have on hand. Both are (unfortunately) limited in quantity. We'll have more tasty things for you in 2025.
Anazape Beans
Anazape Beans were an accidental hybrid found between rows of Anasazi and Rio Zape beans at Rio Del Rey farm in San Deigo County. This farm is owned by Mike Reeske, one of California's stewards of heirloom bean varieties. Mike has been on a mission to find, save, and produce seed of beautiful and delicious beans that you can't get anywhere else.
We bought 5 pounds of beans from Mike last winter for seed and grew them for the first time this season. The purple brown black white speckle of these beans is so beautiful. There are 85 pounds available.
These beans are rich, creamy, and ready to be cooked with winter flavors. I just cooked some up while writing this and they are so big and creamy. I hope you enjoy them!
What We're Cooking
- Chicken Tinga (braised in cascabel chiles) over a tostada shell with our new Anazape beans!
- I did in fact make Korean Bulgogi Meatball Rice Bowls last night for a dinner with friends. I used plenty of gochugaru chile!
- Sometimes a simple dinner is just what is needed and Monday's dinner was a tuna melt with swiss cheese and a big drizzle of Yahualica Olive Oil salsa over the top.
- I'm making the Smoky Candied Almonds (use Smoky Piment d'Ville, Comapeño, and Boonville Boil) and Mexican Spiced Chocolate Nuts (try Comapeño or Guajillo) later tonight and Gideon has everything he needs to make a big batch of the Piment d'Ville Party Mix.
