Mean, Green, Eating Machine [August 15]


Bonjour! This week we have some very interesting greens to learn about and experiment with, so let’s get started.

In your bounty this week, you will be receiving some shelling beans. Unlike most other veggies, when picking out a ripe shelling bean you must look for more dried out pods. Look for the bumpy pods, because just like an oyster, sometimes the uglier on the outside means better on the inside! Once you take them home, they can be stored in the fridge for up to 3 days before use. [Taken from localfoods.about.com]

Shelling beans make for a great stew, and even though it’s summer, the nights are starting to get colder! Try out this fantastic Tomato & Bean stew from foodandwine.com:

Ingredients

3 cups fresh cranberry beans (from 3 pounds in the shell)
1 quart water
2 garlic cloves, halved
2 thyme sprigs, plus 1/2 teaspoon thyme leaves
Pinch of baking soda
1 pound tomatoes, diced
2 tablespoons unsalted butter
Salt
Preparation

In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, 30 minutes.
Drain the beans, reserving 1 1/2 cups of the cooking liquid in the saucepan. Discard the garlic and thyme sprigs. Add the beans and tomatoes. Simmer the stew over moderate heat until the tomatoes are hot, about 2 minutes. Remove the pan from the heat and stir in the butter. Add the thyme leaves and season with salt, then serve.
One Serving 408 cal, 5 gm fat, 2.8 gm sat fat, 69 gm carb, 25 gm fiber.
Making an appearance this week is a very rare vegetable that has been described as “what happens when broccoli marries a cabbage” , more formally known as kohlrabi. It is part of the same green family that includes kale, brussels sprouts and cauliflower; in other words, it’s super healthy for you! Just make sure that before cooking you peel ALL the fibrous layers back to reach the crisp yummy insides. There are several delicious ways to cook kohlrabi since it is a versatile green, so click here to see 5 different recipes!
Ah, beets. While some may consider them an acquired taste, it is irrefutable that they are one of the healthiest vegetables that you can put into your system. They are packed full of anti-oxidants, anti-inflammatory nutrients, and detoxifying agents; for a more complete break down, see here.
BEWARE: Beet juice stains! But with some lemon juice you can help take the coloring off your hands.
Try this super simple and super quick recipe for “15-minute Beets”.
Well guys, that’s all there is for now.
Check back next week for more recipes and healthy information about the food you’re eating!