The Lyons family started Blue Moon Acres on their farm in 1992 in Buckingham, PA in Bucks County as a CSA operation providing microgreens to New York City restaurants. By 2007 word had spread and they were able to expand their operation to include a 63 acre farm in Pennington, NJ. With a focus on sustainability they use bio diesel equipment and geothermal cooling and heating techniques plus avoiding the use of chemical pesticides, herbicides, fungicides, and fertilizers to focus on balancing soil chemistry, building good soil structure, and nurturing soil microbiology. The rice they grow is tested for arsenic and show levels that are at or near those considered "drinking water" safe.

This blend of aromatic brown and black rice turns a deep, purple color when cooked. Freshly husked and organically grown, with exceptional texture and flavor.

Storage of their freshly husked and polished rice is imperative to maintain it's freshness and avoid spoilage. Rice must be kept dry and cool. Placing rice in a plastic bag or a plastic or glass container covering the original packaging is recommended. Rice does not need to be stored in a refrigerator  as long as it is not exposed to heat, but refrigeration can help extend the life up to several months.

Cooking instructions:
Boil method: Rinse 1 cup of rice in a small pot and drain. Add 1 3/4 cups water and 1/4 tsp salt. Bring to a boil with lid on then simmer on low for 50 minutes.

Pressure cook method: Rinse 2 cups of rice in the pressure cooker and drain. Add 2 2/3 cups water and 1/2 tsp salt. Seal pressure cooker, bring up to pressure using a high flame. Reduce flame to low when pressure has been reached. Cook for 45 minutes to 1 hour.