Whether for baking, snacking or supper, we’ve got a lot of great choices in Bulk!
- 310 different food items
- 152 dried foods
- 104 herbs & spices
- 54 teas.
CELEBRATE BULK FOODS WEEK NOVEMBER 5-11, 2018
Whether you need a pinch or a pound, this week is a great time to stock up on necessities – and try something new, too. Through Sunday, November 11, take 25% off all whole grains and baking flours and 10% off everything else not already on sale!
Just in time for Bulk Foods Week, we’ve received a bunch of new bulk herbs and spices from Frontier:
- Smoked Paprika
- Bac’un (vegetarian bits!)
- Sage Leaf, Rubbed
- Sage Powder
- Baobab Fruit Powder (Great smoothie addition!)
- Beet Powder (Finally!)
- White Onion Granules (Our most requested addition.)
- Taco Seasoning
- All-Purpose Seasoning Blend
- Berbere Seasoning (Another request, for Ethiopian and Indian cuisine.)
- Apple Pie Spice (of course!)
- Sweet Turmeric Blend (Kirsten says it’s AWESOME.)
All but the smoked paprika are organic. We’ll be getting more seasonal herbs and spices in the coming days, so check the aisle frequently to see what’s new!
Welcome and thank you for shopping in our bulk area. You are part of the effort that’s reducing wasteful packaging, and let’s face it, the brand-free zone can be liberating. Take your time, browse and smell the coffee. Just take what you really want, tie up your bag and write down the PLU#. Want to use your own container? Great! Bring it in, have it weighed and marked, fill it up and you are on your way.
If you are curious about a product and would like a taste, just ask store personnel to tong you out a little something. We like to accommodate everyone but appreciate children and parents not putting their hands in the bins in consideration of all.
Included here are cooking instructions for beans, grains and dehydrated food. See recipes provided.
If you would like to purchase in larger bulk (e.g. 25 lb. bag of oats) we can accommodate you. We appreciate your input and welcome any comments or suggestions.
We are strong proponents of Non-GMO food products.
Bulk Cooking Instructions: Beans & Grains
Bean Preparation: Sort through beans to remove damaged or discolored ones and rinse. Place in a bowl, cover with cold water, and soak 4-8 hours in a cool place. Drain. Place in a saucepan and add 3 cups cold water for every cup soaked beans. Season with a pinch of salt when beans are about 70% cooked. To aid digestibility, cook a 1-inch piece of kombu sea vegetable in the saucepan with the beans.
See individual bean types for cooking times.
Chana Dhal (Baby garbanzos): Cover, bring to a boil, and simmer until soft, 2-3 hours.
Black (Turtle), Kidney, Dark Red, Lima, Baby, Navy, Small White and Pinto: Cover, bring to a boil, and simmer until soft, approximately 1- 1/2 hours.
Black-Eyed Peas: Place in a saucepan and cover with ½ inch cold water. Cover, bring to a boil, and simmer until soft, approximately 30-40 minutes.
Chickpeas (Garbanzo): Cover, bring to a boil, and simmer until soft, 2 – 3 hours.
Great Northern: Cover, bring to a boil, and simmer until soft, approximately 1 ½ – 2 hours.
Lentils, Green: Cover, bring to a boil, and simmer until soft, approximately 30-45 minutes.
Lentils, Red: Cover, bring to a boil, and simmer until soft, approximately 20-30 minutes.
Mung:. Cover, bring to a boil, and simmer until soft, approximately 45-60 minutes.
Split Peas, Green & Split Peas, Yellow : Cover, bring to a boil, and simmer until soft,
approximately 40-50 minutes.
Amaranth: Place 1/2 cup amaranth and 1 cup water or broth in a saucepan. Bring to a boil. Reduce to low, cover, and cook for 20-25 minutes. Makes 1 cup.
Barley, Pearled: Simmer 1 part pearled farrow in about 5 parts salted water. Cook until chewy but no longer hard about 30-35 minutes.
Buckwheat Groats or Buckwheat, Roasted (kasha: Place 2 cups water and 1 cup kasha in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-25 minutes until liquid is absorbed.
Bulgur Wheat: For salads: Place 1 cup bulgur in a large bowl. Pour 2 ½ cups boiling water over grain, cover, and let sit for 30-60 minutes. For pilafs: Bring 2 cups water and a pinch of salt to a boil in a saucepan. Stir in 1 cup bulgur. Cover and simmer 20 minutes until liquid is absorbed.
Couscous: Bring 1-1/2 cup water to a boil. Stir in 1 cup couscous and a pinch of salt. Return to a boil, remove from heat, cover, and let stand 5 minutes. Stir and serve.
Millet: Lightly toast 1/2 cup millet in a dry saucepan until it smells nutty. Stir in 1-1/4 cups boiling water or broth and a pinch of salt. Return to a boil, cover, and simmer 30 minutes. Let stand covered for 10 minutes before stirring and serving.
Oats, Quick: Bring 1-3/4 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 3 minutes.
Oats, Rolled and Thick Rolled: Bring 1-3/4 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Simmer for 5 minutes.
Oats, Steel Cut: Bring 4 cups water and a pinch of salt to a boil. Stir in 1 cup oats. Cover and simmer for 40-45 minutes.
Quinoa (white), Quinoa (red or black): Rinse in cool water. Place 2 cups water and 1 cup quinoa in a saucepan with a pinch of salt. Bring to a boil, cover, and simmer 15-20 minutes until liquid is absorbed.
Wheat Berries, Hard Red Winter: Soak 1 cup berries overnight in 3 ½ cups water in a saucepot. Bring to a boil, cover, and simmer 50-60 minutes.
Farro (pearled): Simmer 1 part pearled Farrow in about 5 parts salted water until chewy but no longer hard about 30 minutes. Drain any excess water.
Cream of Barley Breakfast Cereal: Four servings – 2 cups water to ½ cup barley cereal. Bring to a boil gradually add barley, cook 1-2 minutes.
Black Bean Mix : Bring 2 cups water to a boil. Stir in 1-1/3 cups mix. Cover and let sit 5 minutes before serving.
Falafel : Bring ½ cup water to a boil. Stir in 1 cup mix. Cover and let sit 10 minutes. Form into patties. Fry in ½ inch oil until brown, about 3 minutes.
Split Pea Soup Mix: Pour boiling water over flakes and let sit for 5 mins. For 2 servings use 1 cup flakes to 1-1/4 cups water.
Hummus Dip Mix: Add 1-1/2 cups warm water to 1 cup of hummus. Whisk until blended. Chill 5 mins and serve.
Orzo: Boil 4 qrts of water with 2 tsp salt. Add 2 tbsp. olive oil just before orzo is added. Stir gently to cover orzo with oil. Stop stirring when it starts to boil. Boil for approximately 9 minutes.
Penne: Boil 4 qrts of water with 2 tsp salt. Add 2 tbsp. olive. Boil for approximately 10 minutes.
Elbows, Wheat-Free (supergrain): Bring 4-5 quarts of water to a boil in a large saucepot. Stir in pasta. Return to a boil and cook uncovered for 6-9 minutes, until tender. Drain well rinse.
Elbows: Bring 4-5 quarts of water to a boil in a large saucepot. Add some oil and a pinch of salt. Stir in pasta. Return to a boil and cook uncovered for 8-10 minutes, until tender. Drain and rinse.
We also carry whole wheat spirals and spelt shells.