A classic, versatile, essential black turtle bean. It holds its shape through lots of cooking yet retains its famous creamy interior. The bean broth can be used as a base for all kinds of soup. Suggestions: Salads, chili, refried beans, dips, soups, pot beans, Brazilian feijoada.

Plump, tender-chewy whole grains, plus quinoa and kale. Excellent source of fiber (43% DV) and vitamin D (100% DV), and each serving has 16g of plant-based protein. Ready in minutes to eat as is or top with vegetables, meat or fish for a heartier dish.

Beaverdam Creek Mill specialize in small-batch, freshly milled grains for folks who appreciate quality. They utilize a stone-burr electric mill. Stone grinding is a slow, cool process that retains all the nutrients and delicious flavor of the grains. All this attention to detail makes for the most delicious grits and cornmeal you've ever tasted. The grits are stone ground in small batches from Tennessee-grown Certified Organic corn. Grinding corn on stone mills is something that millers have been doing for thousands of years. It's a slow process that retains all of the natural oils and the hull contained in the corn kernel, producing grits that are rich, creamy and delicious.