2015 CSA Week 18September 30, 2015
Bloodmoon eclipse oooooh
2015 CSA week 18 September 30th
In The Box
charentais OR butterscotch melon OR broccoli
green bell peppers
fresh shelling beans
Another week flies by on the farm as the normal fall zombie state falls upon myself and the crew. Glazed expressions, gutteral mumblings and heavy leg shuffles all commonplace sightings these days. The cloudy morning adding to the general prevailing mental foginess.
Another seasonally transitional box, with melons and cucumbers allowing us to try to hang on to the last vestiges of summer.
Fresh shelling beans:
Some of you will have the dragons tongue shelling beans from last week and some a french flageolet bean.Both types need to be shelled prior to cooking!
The flageolet bean is a variety of the common bean originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color.(it is a rare treat to have them fresh.) The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked.
This is a favorite on the farm and one of the easiest to prepare as a delicious snack or side dish. Thin-skinned, there is no need to peel them. A length-wise slice from end to end is the toughest maneuver, and from there it’s typically smooth going. A quick drag of a spoon clears the seeds, and a run of cuts yields a perfect deck of scalloped crescents. More often then not, at this point, I’ll toss in olive oil and roast the squash at 400 degrees until a few degrees shy of oblivion – it becomes golden, crusted, and perfect straight from the oven.
Comments are closed.