Taking orders for lentils and wheat

I’ll probably be going to the farm in the next two or three weeks. If anyone in the Seattle area would like some lentils or soft white wheat I’ll bring it back with me. Quantities are limited.

Let me know how many pounds you would like. I get them in 50 pound bags but frequently break them out into three to five pound Ziploc bags. You would pick them up in the Bellevue area.

Wheat is $0.20/pound and lentils are $0.30/pound.

Send me an email if you are interested: blog@joehuffman.org.

Update: All the wheat has been asked for. There are still some lentils left. There will be more wheat available in November or perhaps October.

I also have a few pea and lentil cookbooks I purchased from the USA Dry Pea & Lentil Council in bulk. List price is $24.95. I sell them for $10.00. You can sometimes get them used from Amazon for less.


7 thoughts on “Taking orders for lentils and wheat

  1. Maybe you should start the “Huffman Panic Gage,” a measure (pounds of lentils / wheat sold to private parties per month, perhaps) of how concerned people are about supply disruptions and how well they need to stock up and prepare.

    • The thought has crossed my mind. I doubt it will ever exceed the ~20,000 pounds I sold over the course of a few months prior to Y2K.

      So far it’s four people asking for 240 pounds and one other person thinking about some.

      • If you a logarithmic scale along the lines of =10*LOG(weight^3)-35, that would make this… about a 36.
        Y2K was about a 95. a single 50 lb bag is about 16. With some tweaking it could likely be made a little “nicer.”

  2. I couldn’t stand lentils when they fed them to us in the dorm cafeteria.Don’t think I could do any better now!

    • My mother used to make lentil soup, only she called it “lenten soup”. Except for the fact that you could eat it with a single chopstick, I found it very tasty.

      • Lentil soup is probably the best known dish made with lentils. I’ve also made pizza, cookies, and many types of casseroles with them too. Check out the cookbook mentioned in the post above.

    • They are usable in many ways. For example, when I make bread (a fairly regular event) I often grind up a cop or so into flour and add it with the whole wheat flour, to punch up the protein content and give it a slightly nutty taste. The same can be done with any recipe calling for flour. The key to soups is the seasoning. Spicy Italian sausage is a good match.

      But, as with any emergency supply, store what you use, use what you store. If you are 99% sure you won’t like it, it just leaves more for the rest of us 🙂

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