It all began during a quest for ripe tomatoes one August in Napa Valley. Despite being in a renowned agricultural region, I was confronted with imported, lackluster tomatoes from a Dutch hothouse. They were pale, hard, and utterly disappointing compared to the juicy, sun-ripened tomatoes I craved. This frustration sparked my journey into growing my own tomatoes, and unexpectedly, it led me to beans.
My first foray into heirloom beans was with Rio Zape beans. Their beauty and ease of cultivation were immediately appealing. However, cooking them was a revelation. Unlike the familiar pinto beans, Rio Zape offered a complex flavor profile – a captivating blend of chocolate and coffee notes intertwined with an earthy richness. I was astounded by the depth of flavor and intrigued by why these incredible heirloom beans remained such a well-kept secret.
Driven by this discovery, I took my beans to the local farmers market, initially setting up shop on my kitchen table. Demand quickly grew, leading to a warehouse, participation in more markets, and eventually, mail order services. It became clear that I wasn’t alone in appreciating heirloom beans; people recognized their value and were eager to save, grow, and cook with them. Today, Rancho Gordo has grown to include a warehouse, a retail shop, and offices in Napa, California, becoming a popular destination for visitors touring wine country.
My passion for agriculture and Rancho Gordo stems from a cook’s frustration with the scarcity of high-quality ingredients, particularly those native to the Americas. Beans, being indigenous to this continent, held a special appeal. It struck me as odd that these native ingredients weren’t more widely known and celebrated in American cuisine. As American food culture undergoes a reinvention, I believe it’s crucial to incorporate the diverse ingredients, traditions, and recipes originating from both North and South America. I am deeply drawn to the concept of “The Americas” and believe its culinary heritage is as significant and enriching as the European influences that often dominate our food narrative.
You can delve deeper into the Rancho Gordo story here.
