Killer Beans for every occasion

Everything Below is in 10 lb units, except where indicated.


  • Black Turtle
  • Calypso
  • Cannellini
  • Coco (500 g)
  • Corona (1 lb)
  • Cranberry, aka Borlotti
  • Eye-of-the-Goat
  • Flageolet
  • Garbanzo, a.k.a. Chickpeas
  • Garbanzo, Black
  • Jacob’s Cattle, a.k.a. Trout
  • Lima, Giant Peruvian
  • Marrow
  • Navy
  • Rice
  • Scarlet Runner
  • Tarbais (11 lb)


  • Black Beluga
  • Green French
  • Green Lentils, A.O.C., du Puy, FR (500 g)
  • Ivory, White
  • Red Chief


  • Cornmeal, Red Flint, Maine Organic (2 lb)
  • Cornmeal, White, Maine Organic (aka Jonnycake Meal) (5 lb)
  • Cornmeal, Yellow, Maine Organic (5 lb)
  • Cornmeal, “La Venezolana,” Precooked (1 lb)
  • Polenta, Coarse Yellow
  • Polenta, Fine Yellow
  • Polenta, Fine White


  • Amaranth
  • Barley, Pearl
  • Barley, Black
  • Buckwheat Groats
  • Couscous, Semolina
  • Couscous, Sardinian Toasted, aka Fregola
  • Couscous, Israeli (5 lb)
  • Couscous, “M’hamsa,” Hand-rolled Semolina (500 g)
  • Couscous, Spelt (500 g)
  • Couscous, Barley (500 g)
  • Farro, D.O.P., Abruzzo, IT
  • Flax Seed
  • Kasha
  • Millet
  • Quinoa, White, Red or Black
  • Teff
  • Wheatberries


  • Basmati (10 lb)
  • Black Chinese
  • Calasparra
  • Carnaroli
  • Jasmine (25 lb)
  • Purple Sticky
  • Red Himalayan
  • Sushi (15 lb)
  • Vialone Nano (11 lb)


  • Almond Meal (5 lb)
  • Bread, Whole Wheat, Organic, NY (2lb)
  • Buckwheat
  • Chestnut, Roasted (5 lb)
  • Chickpea
  • Rye, Organic, NY (2lb)
  • Semolina
  • Spelt, Organic, NY (2lb)

Knoll Farm Cardoons are here.

Some people cook them in a blanc, and some a la barigoule.  They could then move on to become the star of a gratin {perhaps with some La Quercia Speck, or Niman Jamon Royale}, part of a winter salad, drenched with bagna cauda, join an antipasto or charcuterie plate, spend some time with corona beans and octopus charred with piment d’espelette, or get cut into batons, battered in chickpea flour, and fried.  A great talking point at the table, this unusual member of the thistle family has an interesting history: as a form of vegetable (non-animal) rennet, used to make some unique and unusual cheeses that tend to be very runny.  Check out this article on thistle-based cheeses here.

2014-12-26 11.38.50What do you guys have downstairs that’s awesome right now?

Knoll Farm Rapini is now in.  This is like using just the leaves of the brocolli rabe, and the rapini Rick Knoll grows has an incredibly fresh and spicy flavor profile.  We’ve spotted it being used in everything from braised lamb garganelli with pecorino and chilis, to a rough pesto with fra mani salami on an Iggy’s ficelle.  What are you doing with it?  Tag us on instagram with a picture of your dish @specialtyfoodsboston.

Blood Oranges, Kumquats, Meyer Lemons, Pumellos and Cara Cara Pink Navel Oranges (pictured above) are all going strong.  More heirloom citrus varities coming soon~stay tuned

Last of the cranberries and quince are in the house for the season, so get your last batch of membrillo or jam made.

By Diego Maldonado