Organic Couscous & Lentil Curry
starting at Price: $6.09
Availability: in stock

    What potatoes are to the Irish, what rice is to the Chinese, couscous is to the inhabitants of the Maghreb al-Akhsa (“the land where the sun sets”), known collectively as the countries of Tunisia, Morocco and Algeria. Couscous is an essential part of their diet and is the national dish of Morocco. When Moroccans eat couscous from a communal platter, they deftly fashion little balls of the broth-soaked granules with the first three fingers of their right hand, and flick them into their mouths using their thumb.

    When I first saw couscous, I thought it was a grain. It’s actually a tiny pellet of pasta made from the coarse ground meal of Durum Wheat known as Semolina. Traditionally steamed, the name is said to mimic the sound of steam bubbling through the pellets. Couscous is one of my favorite ingredients to use when I’m inventing recipes because it’s so easy to prepare. I can use it to invent sweet dishes or I can use it to create savory classics. For this dish, I’ve added tomatoes, lentils, curry and garlic.

    This is a Project F.A.R.M. (First-class American Rural Made) product.

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    Organic Northwest Garden Couscous
    starting at Price: $6.99
    Availability: in stock

      Borrowing flavor from contemporary minestrone soup, my Northwest Garden Couscous is a melding of cultures, bringing together a legion of vegetables, beans, cheese and couscous.

      This is a Project F.A.R.M. (First-class American Rural Made) product.

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      Organic Southwestern Couscous
      starting at Price: $6.49
      Availability: in stock

        To jalapeño, tomato, black bean, and corn aficionados ... I like mine with couscous!


        This is a Project F.A.R.M. (First-class American Rural Made) product.

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        Organic Wild Forest Mushroom Couscous
        starting at Price: $8.32
        Availability: in stock

          This brothy dish tastes and smells like you’ve simmered it all day. Here, mushrooms combined with miso and pine nuts create an earthy healing dish. Lovage leaves add piquancy to this dish.

          This is a Project F.A.R.M. (First-class American Rural Made) product.

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          Organic Lebanese Peanut Bulghar
          starting at Price: $7.25
          Availability: in stock

            A few years back, I had a good crop of lemon thyme and wondered what I could do with it. I started experimenting when a friend of mine, Colette DePhelps, decided to participate in a church cookbook project with a recipe using fresh tomatoes, bulghar, raisins and fresh mint. Her recipe got me to thinking. Using typical Lebanese spices, I played around with all my dried ingredients until I got it right. I would describe this recipe as wonderfully different and surprisingly delicious. When I get in the mood for a pouch of this, nothing else will do.

            This is a Project F.A.R.M. (First-class American Rural Made) product.

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            Organic Lentil Pilav
            starting at Price: $7.20
            Availability: in stock

              For this recipe, I’ve combined bulghar and lentils to create a dish spiced identical to one my mother used to make using one-minute rice. Not quite instant, my rendition is easy to prepare and really good to eat. If you have any left over, my Lentil Pilav eaten cold the next day along with some crackers makes a satisfying, unique lunch.

              This is a Project F.A.R.M. (First-class American Rural Made) product.

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              Organic Alfredo Pasta
              starting at Price: $7.81
              Availability: in stock

                On the trail, we lunched alfresco (in the open air) eating Alfredo Pasta. Basil, creamy white sharp cheddar cheese, pasta and fresh air are a superb and matchless blend. Just pour boiling water directly into the pouch and wait eight to ten minutes.

                This is a Project F.A.R.M. (First-class American Rural Made) product.

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                Organic Ragu Pasta
                starting at Price: $6.99
                Availability: in stock

                  One of the meals that was a regular on my mother’s dinner menu was a vegan dish that was mostly our garden tomatoes, simmered for an hour or so, along with the basil, carrots, corn, onions, and peppers we also grew. For dinner, we’d fill a bowl with noodles and top them with a ladle full of her delicious not-spaghetti-but-better! ragu sauce.

                  This is a Project F.A.R.M. (First-class American Rural Made) product.

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                  Organic Cheddar Herb Pasta
                  starting at Price: $7.83
                  Availability: in stock

                    This dish speaks elegance and fine dining. Perfectly aged sharp Cheddar cheese, sage, rosemary, and thyme combine to make a thick, rich sauce that creates a touch of luxury no matter where you find yourself.

                    This is a Project F.A.R.M. (First-class American Rural Made) product.

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                    Organic Cheesy B.N.T. (Bac’un Bits, Noodles & Tomatoes)
                    starting at Price: $7.60
                    Availability: in stock

                      In a tribute to the America classic—Bacon, Lettuce and Tomato. Just pour boiling water directly into the pouch and wait eight to ten minutes.

                      This is a Project F.A.R.M. (First-class American Rural Made) product.

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                      Organic Cheesy Noodle Casserole w/Sugar Snap Peas
                      starting at Price: $7.83
                      Availability: in stock

                        A simple, scrumptious blend of Mac ’n Cheese with almost-garden-fresh peas. Just like home. Just pour boiling water directly into the pouch and wait eight to ten minutes.

                        This is a Project F.A.R.M. (First-class American Rural Made) product.

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                        Organic Chilimac
                        starting at Price: $7.99
                        Availability: in stock

                          Two American classics come together. Chili and macaroni and cheese combined create a pasta meal that bursts with flavor. Everyone loves chili. Everyone loves macaroni and cheese. Wondering what to whip up for that potluck dinner? Try my Chilimac. It’s a crowd pleaser. Just pour boiling water directly into the pouch and wait eight to ten minutes.

                          This is a Project F.A.R.M. (First-class American Rural Made) product.

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