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:
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
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.