It would be hard to find something not to like about Bob’s Red Mill. An Oregon-based company offering products that are top-of-the-line for baking and cooking AND who’s founder and management are committed to the welfare of employees and putting “People before profit.”. In fact, on Bob’s 81st birthday he surprised all of his employees by giving them total ownership of the business through an employee share program. As Bob puts it “It was just the right thing to do. I have people that have worked with me for over 30 years and each and every one of them deserve this.” You can read more about the company and products on the Bob’s Red Mill website.
Besides their commitment to employees and product quality, Bob’s Red Mill is committed to only carrying GMO-free foods. If you are one of the folks trying to eliminate GMOs in your diet this is a big deal: “All of our products originate from identity-preserved, non-GMO seeds. This means that the seed planted in the ground is non-GMO.” (Stay tuned for more on the importance of eliminating GMOs in your diet–in an upcoming article.)
Manzanita Market carries a full line of Bob’s Red Mill grains, flour, beans, seeds, cereals and gluten free baking products. One of our all-time favorites are the green (and yellow) split peas. They always cook up fresh and tasty and what better recipe for a cold, rainy, blustery day than a hot savory pot of split pea soup…so here’s a recipe!
- 1 cup chopped yellow onions
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1 -1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound Bob’s Red Mill dried split green peas
- 1 small smoked ham hock or shank (optional)
- 8 cups chicken stock or water
- In a 4-quart stockpot on medium heat, saute the onions, celery and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, split peas, and chicken stock and ham hock or shank. Bring to a boil, then simmer partly covered for 40 minutes. Add the potatoes and continue to simmer for another 40 minutes, or until all the peas are soft and potatoes tender. Stir frequently to keep the solids from burning on the bottom. Taste and just salt and pepper. Serve hot.
Recipe