We’ve been getting our CSA shares every other week and the produce has been better than I could have hoped for. I’ve made garden fresh ratatouille, had the most flavorful arugula, and tomatoes that just melt in my mouth.
Sometimes the CSA produce we get pushes me to learn something new, as did the bag of shelled, fresh black eyed peas. I wasn’t quite sure what to do with them and internet searches didn’t yield much information. The best information I found was a comment somewhere that fresh beans can take longer to cook than dried beans.
So, I set off to cook these beans with my fingers crossed that Joe would have something that at least resembled dinner.
They were so good that I was almost full from ‘tasting’ them so I could ‘adjust the seasoning if necessary’ before Joe got home from work. The difference between dried and fresh beans is like the difference between dried and fresh blueberries. There’s no comparison.
Not only do they taste fresh but they’re not as starchy. This also means that the broth isn’t as thick – at least mine wasn’t. No worries, though. I strained the beans, put the broth back in my CrockPot, mashed a few serving spoons full of beans into the broth, cranked it up to high, and let it simmer with the lid off until the broth reduced a bit.
Where to get fresh beans?
Sources tell me that you can find them at the Farmer’s Markets and some specialty food stores in the summer. I haven’t seen any at the stores yet. If you’ve spotted some, I’d love to know where.
We pick up our next CSA share on Saturday…keeping my fingers crossed for more fresh black-eyed peas.
For other great summer produce recipes visit:
- Lamb Stuffed 8 Ball Squash from Tasty Eats at Home
- Lemony Green Beans from Kalyn’s Kitchen
- Sweet & Spicy Cherry Salsa from Aubree Cherie
- Raw Kale Salad from Healthy Green Kitchen
- Fruit Smoothie Popsicles from Modern Comfort Food
This is linked to Gluten-Free Wednesdays.
Have you cooked anything new lately?