Portland — Oregon
Item #4330 - 12oz
A complex symphony of sugar, spice and smoke, Felton & Mary's Smokey Brown Sugar BBQ Sauce is crafted in Portland from family recipes handed down from the founder's grandparents. Natural hickory and dark molasses lend depth and nuance, taking dishes 'from ho-hum to crowd pleaser.
Gaston — Oregon
Item #5360 - 5lb
Grown by Anthony & Carol Boutard in Gaston, Oregon, Otello's Pebbles have an excellent assertive flavor and silky texture; they cook down to a soupy, beany broth wonderful with lambs shanks and pork shoulder. Named after a mysterious bean farmer named Otello, they arrived in Gaston as an unmarked and unsolicited packet of mixed seeds, sent from a friend of the Boutards' who also has an interest in obscure varieties. If not for a small patch of unplanted soil at the end of a row, they may have been lost to history. Thanks to Anthony and Carol, we get to enjoy their distinctly delicious flavors. (VE, GF)
Gaston — Oregon
Item #5370 - 5lb
The small white purgatorio beans come from the Italian village of Gradoli, where for more than a century they’ve been served on Ash Wednesday as part of the traditional purgatory lunch. (VE, GF)
Gaston — Oregon
Item #5365 - 5lb
The wapato is fine textured white bean with a distinctly buttery consistency that's good by itself, with lamb, or in an escarole soup. (VE, GF)
Umbria — Italy
Item #5224 - 1.1lb
Item #5225 - 11lb
These cannellini beans, sourced from a consortium of more than 150 farmers in Umbria, the green heart of Italy, have a silky texture and nutty flavor, making them perfect for pasta dishes, tuna salads, and soups of all kinds, especially minestrone. (VE, GF)
Umbria — Italy
Item #5110 - 1.1lb
Item #5111 - 11lb
From a consortium of more 150 small farmers in Umbria, the green heart of Italy, these large white beans get even bigger when cooked. Lush and creamy, they’re perfect alongside grilled meat or fish, and they make a great salad paired with tuna. (VE, GF)
Quincy — Washington
Item #5520 - 1.1lb
Item #5051 - 25lb
Sustainably grown in Washington State by Haricot Farms, these black beans have an earthy texture and slightly nutty flavor. They’re a favorite with Cuban and Caribbean dishes, make great soup beans, and work well in composed salads. (VE, GF)
Quincy — Washington
Item #5277 - 1.1lb
Item #5276 - 25lb
Sustainably grown in Washington State by Haricot Farms, these white beans are smaller than most white beans and have a slightly flattened, oval shape. They got their name from the sailors who’ve been eating them on the regular since the 1800s. Navy beans work well for Boston-style baked beans, Southern-style white beans and rice, or classic bean soup. Cook 3-4 hours or until done in a low oven (200F) covered in well-salted water with a good shot of extra virgin olive oil, or soak overnight, drain and cover with well-salted water, bring to a boil, cover and simmer until tender, about an hour. (VE, GF)
Quincy — Washington
Item #5270 - 1.1lb
Item #5052 - 25lb
Sustainably grown in Washington State by Haricot Farms, these pinto beans cook up soft and creamy. They’re perfect for refried beans or with any dish that reflects the flavors of the southwest. But they’re also good in Italian dishes like pasta e fagiole. (VE, GF)
Quincy — Washington
Item #5275 - 1.1lb
Item #5274 - 25lb
Mexican heirloom beans bred to grow in eastern Washington, these Food Alliance certified rojo chiquitos have great flavor. Cook 3-4 hours or until done in a low oven (200F) covered in well-salted water with a good shot of extra virgin olive oil, or soak overnight, drain and cover with well-salted water, bring to a boil, cover and simmer until tender, about an hour. Eat them with anything spicy or simmer with onion, celery, bell pepper, garlic, and smoky sausage for red beans and rice. (VE, GF)
San Joaquin Valley — California
Item #5049 - 1lb
Item #5013 - 25lb
Garbanzos, also called chickpeas, are one of the oldest cultivated crops. Koda Farms grows these organically in California’s San Joaquin Valley as a rotation cover crop, and they’re fresher than most dried garbanzos available at the supermarket. (VE, GF)
Sicily — Italy
Item #9520 - 4 x 330ml
Item #9521 - Case (24 x 330ml)
Cultivated in southern Italy for hundreds of years, the Sicilian blood orange has long been prized for its crimson colored flesh and raspberry-like aromatics. While delightful on its own, we like to mix this soda with white wine and a bitter aperitif like Cappelletti for a sophisticated, cooling long drink on hot summer afternoons. Squint, and imagine Italia! (VE, GF)
Sicily — Italy
Item #9525 - 4 x 330ml
Item #9526 - Case (24 x 330ml)
Refreshingly tart, this traditional limonata is made from Sicily's famed Siracusa lemons. While perfect on its own, this has become a favorite mixer of ours, especially for warm weather drinking. Mix it with gin and pour over ice for the world's easiest Collins, or with Cocchi Americano for a low-ABV cooler. For something more exotic, try it with bitter Italian liqueurs like Cappelletti and Cardamaro. (VE, GF)
Crodo — Italy
Item #9610 - Case (60 x 100ml)
Italy's best selling non-alcoholic aperitivo, Crodino is traditionally served in a wine goblet over ice, garnished simply with a slice of orange. Made the same way in the same small Italian village since 1964, its bitter sweet flavor is herbal and citrus-forward with notes of grapefruit and vanilla, and makes for a lovely afternoon sipper. We also like it as a long drink, topped with soda water, and it does well mixed into cocktails, both traditional and non-alcoholic. Try it with gin or grappa for an intriguing continental Collins, or combine with A'Sciliana Lemon Soda for a teetotaler's take on the same. Either way, it's best enjoyed on a shady terrace with friends and a few nibbles before the evening meal.
Calabria — Italy
Item #9530 - 4 x 250ml
Item #9531 - Case (24 x 250ml)
Whether an Aperol Spritz or an afternoon espresso, Italy does the midday pick me up better than almost anywhere. This unusual and refreshing carbonated drink from Calabria is made with small-batch espresso and lightly sweetened with cane sugar. Especially indulgent topped with cream, its deep, bittersweet notes of caramel and lively fizz also pair well with aged spirits, from whiskey to grappa. (VE, GF)
Japan
Item #9625 - Case (24 x 250ml)
Made in Japan with ripe, hand-picked fruits balanced with a touch of organic cane sugar and pure sparkling water, these organic soft drinks highlight traditional Japanese flavors. (VE, GF)
Mikan, a kind of Japanese tangerine, is bright, juicy, and a little tart; it almost tastes like a mimosa in a bottle.
Japan
Item #9630 - Case (24 x 250ml)
Made in Japan with ripe, hand-picked fruits balanced with a touch of organic cane sugar and pure sparkling water, these organic soft drinks highlight traditional Japanese flavors. (VE, GF)
Ringo, made with Fuji Apples hand-picked in the Aomori Region, is like a grown-up, more nuanced take on Martinelli’s.
Japan
Item #9635 - Case (24 x 250ml)
Made in Japan with ripe, hand-picked fruits balanced with a touch of organic cane sugar, these organic soft drinks highlight traditional Japanese flavors. (VE, GF)
The Ume, made with a kind of plum, is rounder and pleasantly earthy, with a character similar to hard cider.
Japan
Item #9640- Case (24 x 250ml)
Made in Japan with ripe, hand-picked fruits balanced with a touch of organic cane sugar, these organic soft drinks highlight traditional Japanese flavors. (VE, GF)
The Yuzu is bright and pure, shimmering with floral aromatics and refreshing tartness.
Bergamo — Italy
Item #9655 - Case (40 x 100ml)
Our favorite non-alcoholic aperitivo, Sanbitter is still made in Italy using real cane sugar. Herbal and bittersweet, Sanbitter is essentially a non-alcoholic version of the iconic Campari-Soda, a drink typically taken by Italians in the afternoon to awaken the appetite before settling into an evening meal. The adorable 100ml (3.5oz) bottles deliver a lot of flavor in a small package (and make for a charming bud vase when empty), and it’s great with a splash of soda and a lemon twist or simply on its own over ice. (VE, GF)
San Joaquin Valley — California
Item #5011 - 1lb
Item #5012 - 50lb
Traditional mochi is made by pounding sweet rice with a little water. But modern mochi makers turn to mochiko, fine rice flour made from the same rice, which has a unique starch content that produces the chewy texture of mochi. Mochiko provides structure to gluten-free baked goods, and it can be used to coat fried foods. (VE, GF)