Press Release!
July 15th, 2010
Click Here!!
Check out our
Garden Green Garbanzos™
which are coming to the frozen section of a Costco © near you on July 1st, 2010!
Garbanzo Recipe Cards
Click here to download printable menu
cards- A "Must Have!" for any Kitchen.
Click here for a list of participating COSTCO© stores
About the Moser Family:
T. Douglas Moser, owner of Clearwater Country Foods, is the fourth generation Moser to till the Palouse Valleys above the scenic Salmon and Clearwater Rivers. Doug and his wife Judy along with their 3 children, Katie, Shane, and Jessi, began producing garbanzos in 1980.
Moser has deep roots in the Palouse Country and even deeper convictions about the land and raising standards for the soil and food that it grows. The Moser Family emigrated from the Alps of Switzerland and became fond of the area in North-Central Idaho. Going as far back as the 1800s, Moser’s have been farming the fertile rolling hills of the Palouse located in the Pacific Northwestern United States. When speaking of his principals, Moser says that “Agriculture should be managed in a manner to care for the health and goodness of the soil for both current and future generations as well as for the environment”. Garden Green Garbanzos™ play a key role in crop rotation due to their ability to fix nitrogen and add natural fumigation to the soils.
“Every blade of grass is a study; and to produce two, where there was but one, is a pleasure”.
- Abraham Lincoln September 30, 1859 Address to the Wisconsin State Agriculture Society
As experienced agronomist, Moser became a pioneer of garbanzo production in the late 1970’s developing new methods to cultivate and grow garbanzos that are used widely throughout the Industry today. By 1983 his farm had the capacity to produce over half of all domestic garbanzo production. By the turn of the century while still producing the blond garbanzo, he established techniques for Garden Green Garbanzo™ production. An accomplishment that would later prove to be the first in the world.
Moser dreamed of developing a system to pick the garbanzo plants early while they were still fresh and green; a more nutritious state. He was convinced this new variety vegetable product would benefit all consumers from the fields to the family dinner tables. Although a challenging endeavor, Moser was encouraged by his family and carried the dream to a reality in the summer of 2002. He was granted 3 patents from the US Patent & Trademark Office for the technology, novelty, and innovation for Garden Green Garbanzo™ production in 2003. Since then, he and the Moser family have devoted 100% of their time to continue the development of his exciting new vegetable, the Garden Green Garbanzo™. Moser's goal is “to improve agronomic methods to offer only safe food such as the Garden Green Garbanzo™ for a healthier way of life. He considers himself as “only a tenant of the land” and has a steadfast commitment to lead an effort for safe food production and “ultimately, a safe environment”. Moser realized early on that Garden Green Garbanzos™ were noteworthy for their ability to fix atmospheric nitrogen into the soil. Accomplished by a symbiotic relationship with certain bacteria known as rhizobia found in root nodules of garbanzo plants. This nitrogen fixing ability reduces fertilizer costs for farmers use Garden Green Garbanzos™ in their crop rotation, by replenishing nitrogen in the soil that has been depleted by other crops.
Moser’s mission is to produce safe food using natural, earth-friendly, and environmentally sustainable methods. He believes that “agriculture is a living and dynamic system that responds to both internal and external demands and conditions. Tenants of the land can enhance efficiency and increase productivity, but this should not be at the risk of jeopardizing its health and well-being." He says that “new technologies need to be assessed and existing methods reviewed. Given the incomplete understanding of ecosystems and agriculture, care must be taken." He states that modern technology and most importantly “practical experience, combined with accumulated years of wisdom and traditional indigenous knowledge offer valid solutions; that are all tested by time”. His philosophy is that "precaution and responsibility are key in management”, while development of “technologies are choices that we in agriculture make”. Science is necessary to ensure that agriculture is healthy, safe and ecologically sound. However, “scientific knowledge alone is not sufficient”. We in agriculture should prevent significant risks by adopting “food-safe” technologies and rejecting unpredictable ones. (Such as genetic engineering.) Decisions should reflect the values and needs of all.
“I know of no pursuit in which more real and important services can be rendered to any country than by improving its agriculture…….. and other branches of a husbandman’s care." - George Washington
Mission Statement:
Clearwater Foods strives to produce safe food using natural, earth-friendly and environmentally sustainable methods. As tenants of the land, we are steadfast in our commitment to lead an effort for chemical-free food production and ultimately, a safe environment for all future generations.
Clearwater Foods and the Moser Family are passionate about the environment:
We are Pioneers:
Our family is working hard to discard agricultures addiction to chemical dependency. There is little doubt that in the agricultural community, that road will be long and arduous; besieged with potholes, resistance, and doubt. The Moser’s are committed to find that harmonious balance for safe food and an ample food supply with an uncontaminated, compassionate approach.
History of the Garbanzo
The dried garbanzo bean, or chickpea, has been developed under domestic cultivation dating back over 10,000 years. It was written about in the civilizations of Babylon and Jericho dating back as far as 7,900BC. Garbanzos were grown by the ancient Egyptians, Greeks and Romans and were very popular as a staple food source within these cultures. Today, modern production encompasses over 70 million acres worldwide with only about 90,000+- acres harvested in the United States.
The garbanzo plant rarely, if ever, requires insecticide applications because of a high concentration of Malic acid, a natural deterrent to pests. (Moser has never used insecticides on garbanzo beans in over 30 years.) The garbanzo lends itself to safe, and natural organic production: a statement that few modern day foods can make.
Traditionally, the freshly picked green garbanzo bean had only been offered seasonally in regions that grew them, and were generally seen shocked and still in the pod. Now, thanks to Clearwater Country Foods, developments have been made to pick the green garbanzo beans fresh and flash freeze them to ensure nutrition, and year round availability, while providing its versatility and convenience for the consumer. Today this fresh-picked and nutritious Garden Green Garbanzo™ is about to make its way into the homes of all health conscious Americans and people across the globe.
“It’s a Better Bean”
Nutritional Benefits of the
Garden Green Garbanzo™
"A Better Bean"
Green Garbanzos are high in fiber and naturally low in fat, saturated fat, cholesterol, and sodium promoting a healthy heart. Being an excellent source of fiber, green garbanzos contribute to satiety, helping to maintain a healthy weight. They are an all-natural non-allergenic source of protein (4g per serving) and are an excellent source of folate (vitamin B9), containing antioxidant vitamins A & C along with good-for-you phytonutrients. A good source of iron, they contain other minerals, such as magnesium, potassium, and calcium for healthy blood and bones.
Nutritional Chart Coming Soon!
(Shown at Right)
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GGG Fact Sheet
" Green garbanzos - Idaho's next big crop? "
by Tim Woodward of the Idaho Statesman July 19th, 2010
"Garden Green Garbanzo beans: straight from the freezer"
by Nancy Leson of the Seattle Times July 19th, 2010
"It's Not Easy Going Green"
by Elaine Williams of the Lewiston Morning Tribune May 9th, 2010
" Palouse Farmer introduces Green Garbanzo "
by Lorie Hutson of the Spokesman Review April 14, 2010
"Garbanzos Going Green at Costco Stores"
by Lorie Hutson of the Spokesman Review April 7th, 2010
Press Release - July 15, 2010
GGG Frequently
Asked Questions
Clearwater Country Foods
Genesee, ID 83832
1-888-944-9844
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Buena Park, CA 90620
www.sunopta.com
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Beverly’s Garden Green Garbanzo™ Hummus
56 oz. of Garden Green Garbanzos
1 3/4 cups fresh squeezed lemon juice
1 1/2 cups organic extra virgin olive oil
1 1/2 tahini (dry measure)
1/2 cup chopped garlic
1/2 cup water
1 3/4 Tablespoon kosher sea salt
1.Put all ingredients into a blender adding garbanzo beans last.
2.Mix on medium low speed until well incorporated.
3.Enjoy!
The Coeur d' Alene Garden Green Garbanzo™ Salsa
Directions: Use your favorite chunky salsa recipe and add Garden Green Garbanzos™. For every 12 oz of chunky salsa add 6 oz of GGGs. ( volume of salsa)
Garden Green Garbanzo Sauce
1/4 cup Chablis
1 each chopped shallots
1 cup heavy cream
3/8 lemon juice
7 oz green garbanzo beans
Microwave green garbanzos 2 minutes. Reduce Chablis, shallots until almost all wine is gone. Add cream and reduce by half. Turn down to a near simmer . While keeping it near a simmering point while whisking in green garbanzo beans a little at a time, when all beans are added remove from heat. (do not allow sauce to boil at this point or the sauce will break down.) Season with lemon juice slowly wisking it in. Season with salt and white pepper and strain. Remember: Keep sauce below 110 or it will break down. Can be used as a sauce to compliment any chicken turkey, sandwich or salad as you desite. Season to taste.
Green Garbanzo Caprése Baguétte
4 oz Green Garbanzo Beans split in 1/2
2 oz Diced tomatoes, minced garlic, parmesan cheese
2 oz Perlini Mozzarella Cheese
1/2 oz Balsamic Glaze
Baguette Slice (toasted 10 each)
Place on top of toasted baguette tomato mixture, mozzarella, and green garbanzo beans. Finish with balsamic glaze and serve. Can serve with a green garbanzo spread on an open faced sandwich with cream cheese, sliced tomatoes, a little lettuce and cucumber.
Green Garbanzo Lemon Aíoli
10 each mashed Garlic cloves (germ removed)
1 tsp salt
4 each large egg yolks
6 tlsp Water
cup lemon juice (add more if desired)
2 tsp Dijon mustard
2 cups light fruity olive oil
8 oz green garbanzo beans
Microwave green garbanzos for 2 minutes. Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, water, Lemon Juice and Mustard in Medium Bowl. Whisk in Garlic mixture. Set bowl over saucepan of barley simmering water ( Do Not allow Bottom of Bowl to Touch Water) and whisk constantly until mixture thicken and instant- read thermometer inserted into mixture registers 140 degrees for 3 minutes. About 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk mixture in very thin slow stream: continue whisking until aioli in thick puree in green garbanzo beans. Season to taste with pepper and salt if desired.
Green Garbanzo Three Bean Salad
8 oz Black Beans
8 oz Green Garbanzo Beans
8 oz Kidney Beans
½1/2 red onion; julienned
2 T white sugar
3/8 cup champagne vinegar
2 T ex-virgin olive oil
1/4 tsp sea salt
1/4tsp course ground black pepper
1/4tsp celery salt
Microwave green garbanzos for 1 minute. Mix all beans together with onion, sugar, vinegar, oil, salt, pepper, and celery salt. Let sit in refrigerator at least 8 hours. Serve chilled.
Green Garbanzos Protein Salad
1 Cup Quinoa
2 Cups Water
2 Cups Green Garbanzo Beans
1 Each Diced English Cucumber
1 Each Diced Green Bell Pepper
2 Sticks Diced Celery
1 Medium Diced Carrot
1 Medium Diced Red Onion
1 Oz Chopped Parsley
1 Cup Mayonnaise
1/4 Cup Lemon Juice
1 1/4 Fluid Ounces Cider Vinegar
1/4 Teaspoons Dill Weed
1/4Teaspoon salt
1/4 Teaspoons Dried Basil
1/4 Teaspoons Minced Garlic
Boil Quinoa in water. When Tender, rinse and drain well cool on sheet
pan. Microwave Green Garbanzos 2 minutes let sit for 1 minute. Mix in
Dressing: Mayonnaise, Vinegar, Lemon Juice, Dill, Salt, Basil and Minced
Garlic. Mix Together: Cooked/cooled Quinoa, Green Garbanzo, Cucumber,
Bell Pepper, Celery, Carrot, Parsley and Red Onion.
Green Garbanzo Spread
2 Cloves of Garlic
1/4 cup Fresh Mint
2 Teaspoons Lemon Zest
5 Tablespoon Lemon Juice
4 Tablespoons Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
Combine all the ingredients in a food processor.
Pulse until the mixture is smooth.
Transfer to small bowl
Artichoke Mixture:
1/4Cup Sun Dried Tomatoes
1/4 Cup Marinated Artichoke Hearts
1/4 Cup Red onion
1 Cup Roma Tomatoes
1/4 Cup Kalamata Olives
1/4Cup Feta Cheese
2 Tablespoon Italian Dressing
1 Tablespoon Balsamic Vinegar
1/2 Tablespoon Garlic
1 Tablespoon Basil
Salt & Pepper
Chopped all ingredients into a small dice. Combine
Garbanzo Grilled Chicken w/ Mozarrella & Tomatoes
4 oz Cooked Grilled Chicken breast Sliced
4 slices of Fresh Mozzarella
4 oz Green Garbanzo Spread (Recipe Follows)
1 oz Diced Fresh Tomatoes
4 Sprig of Fresh Basil
2 Slice of Toasted Bread
2 oz Artichoke Mixture (Recipe Follows)
Place toasted Bread down, add Green garbanzo
Artichoke spread, mozzarella, basil, tomatoes
and topped with artichoke mixture.
Idaho Green Garbanzo Basil Bisqe
2 T Butter Salted
1 Small Onion diced
1 clove minced Garlic
3 cups green garbanzo beans
5 cups chicken broth
1/2 cup Basil Chiffonade
1/4 cup Heavy Cream
1/2 T Salt
In a 4 quart saucepan, over medium heat add the butter, onion and garlic. Cook until softened, approximately 10 minutes. Add garbanzos and 4 cups stock and simmer, uncovered until the beans are tender, 8-10 minutes. Stir in Basil, heavy cream, and remaining cup of stock. Remove from Heat. In a blender purée soup in batches until smooth. Add salt to taste. You can freeze batches to either microwave or warm up later.
Garden Green Garbanzo Pesto Chicken Flatbread
1 cup Basil Pesto
10 oz. Boneless skinless seasoned grilled (Costco Frozen)
4 oz. Perlini Mozzarella cheese
1/2 cup mushrooms
1 cup Parmesan Cheese
1/4cup fresh basil
1/2 cup sundried tomatoes
1 loaf flatbread
Microwave green garbanzos 2 minutes. Saute sliced mushrooms in canola oil. Mash and fold into basil pesto. Spread green garbanzo pesto on flat bread add chicken, parmesan cheese, basil, and sundried tomatoes. Garnish with more green garbanzo beans, sautéed mushrooms, and perlini mozzarella cheese. Bake in convection oven for 10 minutes at 350 degrees. Serves 4.
Garbanzo Bean Spread or Dip
1lb. Garden Green Garbanzo Beans simmered and cooled
10 oz. low-fat cream cheese
Season to taste with salt and pepper, herbs and/or spices
Place all ingredients into a food processor. Blend until all ingredients are well mixed, smooth and creamy. Place into a bowl for service. Spread onto crackers or bread for a sandwich. The spread can be thinned out with the addition of vegetable stock or cream and used as a dip.
Garden Green Garbanzomole™
1 lb. Garden Green Garbanzo Beans simmered and drained
1/2 small onion, finely chopped
1/4 Anaheim pepper (to taste), finely chopped
1 large tomato, remove seeds and pulp, diced
2 cloves fresh garlic, peeled and finely chopped
10 sprigs fresh cilantro, chopped
1/2 tsp kosher salt
1/2 lime, juiced
1/4 cup extra virgin olive oil
Place all ingredients into food processor and pulse 6–8 times until all items are well blended. Taste and adjust salt and flavors, as desired. Place into serving bowl surrounded with chips for dipping.
Spicy Hummus, Quick Spread
2 TBSP tahini sesame paste
1/3 cup extra virgin olive oil
1/2 tsp crushed pepper flakes (optional)
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, crushed
1/2 lemon, juiced
Pita or French bread grilled or toasted and cut into wedges for dipping
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt and lemon juice into food processor and mix into a smooth paste. Transfer into a small dish and surround with warm bread or pita wedges.
Simmered Garbanzo Snacks
1 lb. Garden Green Garbanzo Beans
4 cups water
2 tsp salt
Place water into saucepan large enough to fit all ingredients.
Heat water to the boiling point and add salt. Stir in Garden Green Garbanzo Beans and let simmer for 5 minutes. Drain the beans into a strainer and rinse under cold water to stop the cooking process and cool down beans. Place into a bowl or serving platter for eating.
Sprinkle on more salt or various seasonings, as desired.
Fresh Minted Garden Green Garbanzo Salad
1 lb. simmered and drained Garden Green Garbanzo Beans
2 medium tomatoes (remove seeds and excess pulp) chop into 1/2 inch pieces
2 cups peeled cucumber, cut lengthwise and seeds scooped out; dice into 1/2 inch pieces
1/2 medium onion finely minced
2 medium garlic cloves, pressed
3 TBSP fresh lemon juice
2 1/2 TBSP chopped fresh mint
2 TBSP extra virgin olive oil
1 medium head romaine lettuce, use tender whole leaves for bed
salt and cracked black pepper to taste
Mix all ingredients except lettuce together and chill for at least 15 minutes. Serve on bed of romaine lettuce.
Fresh Green Garbanzo Bean Soup
2 lbs. Garden Green Garbanzo Beans
1 lb. diced yellow onion (sauté in 1⁄4 lb. butter)
1/2 TBSP thyme
1/2 TBSP black pepper
2-3 bay leaves
3 TBSP lemon juice
8 drops Tabasco sauce
1 lb. diced bacon
1/2 lb. diced carrots
1/4 lb. diced celery
Cover Garden Green Garbanzo Beans with 2 inches of water and boil for 45 minutes. Add other ingredients with chicken broth and water. Bring entire mixture to boil, then reduce heat and simmer for 1-2 hours. Serve. Reheats well. Freeze for a quick microwave warm up later.
Garden Garbanzo Entrée / Hors d’ oeuvres
2 cups Garden Green Garbanzo Beans
4-5 large garlic cloves
1 cube of butter
1/2 cup olive oil
1 red pepper, chopped
1 orange pepper, chopped
fresh broccoli florets
1/8 cup green taco sauce
Romano Cheese
Sautée garlic and peppers in butter and olive oil. Add broccoli and Garden Green Garbanzo Beans with green sauce. Steam for 10 minutes. Top with Romano cheese. Season to taste.
Entrée is excellent with meat, poulty or fish. For hors d’oeuvres, serve with cheese and crackers.
Creamy Green Garbanzo Soup
2 quarts cream or "fat-free" 1/2 & 1/2
1/4 cup sour cream
4 Tbs Butter
Place all ingredients into a food processor. Blend until all ingredients are well mixed, smooth and creamy. Place into a pot and heat on med/low until desired. Serve Hot!
Idaho’s Own Garden Green Garbanzo Sautee
1 cup frozen Garden Green Garbanzos
med yellow onion, diced
1 tbsp olive oil
tsp salt
tsp pepper
Combine onion, garlic, and olive oil in skillet over med heat.
When mixture begins to bubble, add frozen GGG’s, salt, and pepper.
Stir, coating GGG’s with mixture, cover and simmer for 7-10 min.
When onion is clear and garbanzos are tender, serve hot, or chill and serve in salads.
Josie's Famous Garbanzomole™
4 cups Green Garbanzo Beans
1 lime, juice and zested
1 cup water
Salt
Fresh cracked pepper
1 tablespoon ground cumin
1 tablespoon hot sauce – Tabasco or Cholula
1 diced red onion
1 ea diced roma tomato
bunch chopped cilantro
1 clove garlic minced
1 tablespoon rice wine vinegar
1/4 cup (+ -) water
1 red pepper diced
In mixer combine GGG, lime juice, lime zest, cumin and hot sauce. Purée and slowly incorporate water
(or olive oil) to desired consistency. Then if it needs thinned out use some water until desired consistency is reached. Remove to bowl. Add the remaining ingredients and fold until mixed thoroughly.
Fresh Garbanzo Succotash
1 tbsp. corn oil
1/4 cup diced andouille sausage
1/4 cup diced bacon
1/2 cup diced yellow or white onion
1/2 cup diced red pepper
3/4 cup fresh corn kernels
1 cups frozen Garden Green Garbanzos
1 tbsp. brown sugar
2 tbsp. chopped parsley
1/4 cup sliced scallions
1/2 -1 tsp. hot pepper sauce (like Tabasco)
1-2 tsp. Worcestershire sauce
1/4 cup heavy cream
Salt and freshly ground white pepper
Heat a large sauté pan or skillet over high heat. Add corn oil, sausage, bacon and onion. Sauté over high heat, stirring frequently, until onions are just starting to brown. Add peppers, corn and chickpeas. Reduce heat slightly and continue to sauté an additional 4 minutes. Add brown sugar, parsley, scallions, hot sauce, Worcestershire sauce and heavy cream. Cook until a sauce is formed. Season with salt and pepper. Let cool slightly until sauce thickens and serve.
This recipe can be added to bread cubes and baked for a great stuffing. Makes 4 servings.
Fresh Garbanzo Salsa
2 cups frozen Garden Green Garbanzos
1/2 tsp. coarse salt
For the salsa:
1 clove garlic
1/2 cup fresh cilantro leaves
1 jalapeno pepper, seeds removed and finely diced
1 large tomato, chopped
3-6 green onions, finely chopped
Juice of 1 lime
Salt, to taste
Pepper, to taste
Place garbanzos in a colander and rinse under cold water.
Put water, salt and beans in a small pot, cover and place over high heat until water boils. Turn down heat and simmer for 2-4 minutes until beans are tender and bright green. Drain and let cool.
Place cooled garbanzos, garlic and cilantro in blender or food processor and blend just until coarsely chopped. Scrape into a medium-sized bowl.
Stir in jalapeno, tomato, green onions and lime juice, then season with salt and pepper to taste.
Serve as a dip with tortilla chips or as a garnish over grilled chicken, beef or pork.
Idaho Green Garbanzo and Mint Soup
2 tablespoons salted butter
1 small onion, diced
1 cloves of minced garlic
3 cups frozen green garbanzos
5 cups chicken stock or low-salt broth
cup+6 sprigs fresh mint leaves
cup+6 tablespoons plain yogurt
1 tablespoon salt slices
In a 4 quart saucepan, over medium-low heat, add the butter, onion, and garlic. Cook until softened, approximately
10 minutes. Add garbanzos and 4 cups stock and simmer, uncovered, until beans are tender, 8-10 minutes. Stir in mint, cup yogurt, and remaining cup of stock and remove pan from heat. In a blender purée soup in batches until very smooth. Add salt to taste. If serving soup cold, chill, covered. If serving soup hot, reheat but do not let boil.
Green Garbanzo Tsah Bi Bu'ul
Maya-style Green Garbanzo Purée
(Makes about 8 cups)
16 oz. Garden Green Garbanzo Beans
1 fresh jalapeño chile, roasted
1 head garlic, roasted
1/2 cup lard or vegetable oil
1 white onion, roasted, peeled and chopped
Salt to taste
Add the roasted jalapeño and the entire head of garlic to the beans and place the pot over medium-high heat. Bring to a boil, then cover and reduce the heat to maintain a steady simmer.
While the beans are cooking, melt the lard in a large heavy skillet over medium heat. Add the onion and sauté until translucent, 2 to 3 minutes. Add the onion and lard to the beans and continue to simmer for about 1 hour more, until the beans are tender and the flavors have blended. Remove the garlic and chile. Season the beans with salt to taste.
To purée, place the beans in a food processor or blender and pulse on and off until puréed. If the mixture is too thin, cook the purée over low heat, stirring often.
Additional Uses in a multitude of ways:
1. Put simmered and drained Garden Green Garbanzos into a variety of salads adding nutrition, texture, and flavor.
2. Place Garden Green Garbanzos in soups, broths, and
stews the last 5 minutes of cooking to add flavor.
3. Add simmered and drained Garden Green Garbanzo
into a variety of pasta, pilafs, and side dishes for added nutrition, texture, and flavor. ENJOY!
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