This time of year it’s the tomatoes sun dried in the peak of summer that are the treasure. They go in pasta and gnocchi and minestrone and on pizza. A whole handful go into ragu or bean stew. They go on crackers with feta and in tapenade for spreading on toast. And I have to admit, I have been known to eat them straight from the jar.
Search Results for: lemon beans
Good for you and virtuously good are only two of the three Witches Kitchen goods, and I used to think broad beans failed on number three until I discovered the north African and Middle Eastern way of cooking them with lemon, olive oil and garlic.
If you are new to kangaroo meat, this is not a bad recipe to start out with. The preserved lemon is the interesting flavour in it, and kangaroo is a great meat for a tagine because it is so lean and dense.
A mix of black-eyed peas, black seeded snake beans and brown seeded snake beans, all home grown and harvested today, about to go in the slow cooker. Protein, fibre, complex carbs, versatility, deliciousness. And a step into a blue zone.
Someone asked me in a comment what I do with the Madagascar beans. So … Beans feature in many traditional (and blue zone) cuisines. They’re hugely healthy. Madagascar beans adapt to most Mexican, Tex Mex and Central American recipes – which is one of my favourite cuisines. Madagascar beans also adapt well to most Mediterranean recipes – which is another of my favourite cuisines.
There was a time when I didn’t get the attraction of broad beans, and now I’m looking forward to a couple of months of deliciousness. Not enough yet to be a meal all on their own so they are going into soup. They’ll be in the slow cooker all this sunny, solar powered day, with leeks, carrots, celery, some mature tromboncino that I’ve just harvested for seed (which will dissolve into the stock), some lentils and a bit of parmesan rind, so far. I’ll add greens and herbs a bit later. I like broad beans with lemony Mediterranean flavours, so probably some lemon thyme, sorrel and oregano, and then silver beet, amaranth, maybe some snow peas. And chopped chives and parsley and a swirl of good olive oil for serving.
Sunlight in my basket.
Limes, lemons, mandarins, oranges. So many of them that I am making salted limes for adding to summer soda water and salted lemons for that little salty sour-sweet note that lifts so many dishes out of the ordinary. I’m making lime syrup for cordial, but not being a real sweet tooth, mostly for Asian style dipping sauce for things like rice paper rolls. I’m making Indian style Lime Pickle for curries (and for cheese and crackers), and mostly for giving away.