Garden Greens and Lemon Beans
and thinking about cooking, week of August 19
Hello! It’s a big week of beans here in Bozeman. I like how they make simple meals and can be prepped in advance. This gorgeous salad (photo by Samantha Lord) comes together with fresh lettuce, radishes, micros, whatever you’ve got really, and a couple spoonfuls of lemon beans, which also bring the dressing (or you can add a drizzle of garden ranch!)
Thinking about cooking, week of August 19
I keep a notepad in the kitchen for gathering my thoughts about meal planning for the week — produce on hand that should be prepared (hello fennel! and a lot of beans), what I want to cook and make (almond milk, lemon beans for lunch salads), and how things sketch out. That’s the key, sketch, rather than a rigid plan. Like today, I thought I would make posole with bone-in chops but my husband mentioned grilling and enjoying the big Corona beans I cooked in the slow cooker yesterday. Turns out I didn’t have as much time for cooking today as I thought when I sketched out the week on Sunday, so perfect! Grill those pork chops, posole can wait.
I think the Petits farcis (stuffed Provençal vegetables like summer squash, eggplant, and bell peppers) will happen tomorrow as I want to use the squash from last week’s Chance Farm CSA before the next arrives on Thursday. I have some lamb and young beef in the freezer so setting those to thaw on a tray in the fridge overnight. I think I have a stuffing recipe but this is the kind of thing that doesn’t need much of a recipe, just some basic know how. I’ll let you know how it goes and maybe post on my blog, ripefoodandwine.com or Instagram story @ripefoodandwine.
The garden
It’s kale season, and every other season here in my Montana garden, which is lovely! Smack in the middle of our 90 day growing window. Tonight we enjoyed kale two ways with the non-posole pork chops on the grill: kale chips (made with the Lacinato, which I’ve been mispronouncing all these years, thank you @gardenerd!…in case you’re curious, it’s “La*ch*inato”) and white beans and kale a year-round favorite at our house.
How to cook beans
I mostly use Rancho Gordo beans, and their Royal Coronas are a real treat. Giant white beans. Perfect for marinating, or serving in soups or really, anytime. Here’s them cooking in my slow cooker, which is my favorite way because set it and forget it, instructions here.
This mobile app editor isn’t the best, so signing off for now. Will write soon! Happy Cooking!
