voyager Posted July 24 Share Posted July 24 Crisper was full before I came home with purslane, cibolittos, cranberry beans, squash blossoms, green beans, Mexican zucchini. Quote Link to post Share on other sites
Sneakeater Posted July 28 Share Posted July 28 You know it's kind of remarkable how our greenmarket purchases last weekend almost exactly paralleled each other. Or maybe it isn't. Quote Link to post Share on other sites
Orik Posted July 29 Share Posted July 29 Lani's cranberry beans continue to amaze. Also we got a lot of sumac today from Norwich. Quote Link to post Share on other sites
small h Posted July 29 Share Posted July 29 30 minutes ago, Orik said: Lani's cranberry beans continue to amaze. What do you do with cranberry beans? Quote Link to post Share on other sites
Sneakeater Posted July 30 Share Posted July 30 Cranberry Bean Surprise Cranberry Beans à la Mode de Caen Supreme of Cranberry Beans Cranberry Beans Parmigiana Refritos Quote Link to post Share on other sites
small h Posted July 30 Share Posted July 30 Those are not recipes. They are captions. Quote Link to post Share on other sites
voyager Posted July 30 Share Posted July 30 Tattoo Sneak's suggestions on your arm, stopping short of Refritos, which IMHO are a waste of scarfable leftovers, Our last fix was a braise with shallot, garlic, fresh thym in olive oil, Husband swooned. No leftovers. These are as close to Brittany's Cocos de Pampol as i have come. Once a year and revel. Quote Link to post Share on other sites
small h Posted July 30 Share Posted July 30 1 minute ago, voyager said: a braise with shallot, garlic, fresh thym in olive oil Oh, okay. I have all these things. 1 Quote Link to post Share on other sites
Diancecht Posted July 30 Share Posted July 30 these two signs re caviar were next to someone selling gourmet hummus. there was a time when i might have been impressed…not anymore. i guess i grew up. 🧐 today: peppers, zucchini, green beans, onions, celery, carrot, tomatoes, white eggplant, basil, peaches, plums, chard, escarole a vendor known for citrus and dates had guavas and pomegranates on sale. he gave us a pomegranate for free, so we could provide him with “feedback”. Quote Link to post Share on other sites
Orik Posted July 31 Share Posted July 31 On 7/29/2022 at 7:15 PM, small h said: What do you do with cranberry beans? I'm first surprised when one of them turns out to feature unusual pigmentation, then again that after cooking them (in fish stock this time, with added clam juice) that the pigmentation washes away, then I make breadcrumbs from sourdough and fry them with garlic as a topping, some fresh herbs, and the clams who used to own the juice. Or you can just cook them in water and eat with some salt. Blandly delicious. Quote Link to post Share on other sites
small h Posted July 31 Share Posted July 31 I guess I have to get some damn cranberry beans to see what all the fuss is about. Quote Link to post Share on other sites
Sneakeater Posted July 31 Share Posted July 31 Cranberry Beans Sainte-Ménéhould Cranberry Beans Tikka Masala Moo Shoo Cranberry Beans Refritos Quote Link to post Share on other sites
voyager Posted July 31 Share Posted July 31 It’s their texture as well as flavor. Closer to flageolets than fresh limas or dried beans. As I wrote, very close to cocos de Pampol. Quote Link to post Share on other sites
Diancecht Posted July 31 Share Posted July 31 usually simmer them in water with garlic, herbs and a glug of olive oil beans are done in 30 minutes the bean broth makes for a nice vegetable stock as for what to use them for, i typically have them in salads or as a contorno. sometimes will cook them in olive oil with garlic and rosemary. Quote Link to post Share on other sites
Diancecht Posted July 31 Share Posted July 31 we had some leftover pickled vegetables (artichoke hearts, pickled onions, pickled mushrooms, olives) and some leftover slow roasted cherry tomatoes that had to be eaten so that was an easy decision Quote Link to post Share on other sites
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