Covering letter to the delivery from Bio Farm Roth in Burgenland, Austria:
Hello CrowdFarmer,
we are happy to be able to deliver our organic lentils and chickpeas directly to your home! In this letter I’m sending you a few tips on how to process them, straight from my kitchen 😉
You have 5kg of colourful organic lentil and chickpea mix in your hands, lovingly produced and packed by my husband and me.The varieties are beluga lentils, mountain lentils, plate lentils, red lentils, yellow lentils and chickpeas.
I like to use plate lentils for vegetables and soups, mountain lentils and beluga lentils taste very good in salads and spreads, and I use chickpeas to make various kinds of hummus and stews. Chickpeas need to be soaked overnight and cooked with fresh water for at least 1 hour the next day. While red and yellow lentils, as peeled lentils, can be cooked in only 15 minutes without soaking. They are very good in curries, stews and soups. The other, unpeeled lentils have a slightly longer cooking time, depending on the desired bite and use.
Especially now in summer, I like to make lentil salads with our freshly harvested vegetables and our lentils and chickpeas. Filled wraps with lentils or chickpeas, sauces and vegetables are very tasty. There are no limits to your creativity here.
Since we converted our farm to organic, we have specialised in growing pulses. We try, as far as it is naturally possible, to provide for ourselves with the products we grow and our animals, and pulses are an important source of food in this respect. We now have a wide range of pulses and would like to share this with you.
All of these pulses can be stored in a dry, cool place for up to 18 months.
We hope you enjoy our colourful mix of lentils.
Thank you for your trust and best regards,
Barbara Roth
Be the first to comment