The small white beans are “Fuji” Tebo beans (sometimes spelled “Otebo”) developed by the Michigan Agriculture Experiment Station. As we packed them today, we noticed there are a lot of small rocks, so be sure to clean thoroughly before rinsing and soaking in salted water. Member Lisa pours her beans out on a cookie sheet to do this – (I have always put a small amount in the palm of my hand and picked out the rocks). Her method is more efficient.
There are many possible combinations with today’s share; beans with onions, tomatoes, red peppers and zucchini; or…you can cook the potatoes and while they are still hot, chop them and add to the salad mix for a wilted salad; add tomatoes and the spicy daikon sprouts on top with a vinaigrette dressing. If the two zucchinis are more than you can handle for one meal, cook and puree one of them and freeze for later use as a base for soup, stew or pasta sauce. Or cook potatoes and zucchini and puree for a creamy soup base; add sautéed onions and red peppers for texture and color.
How wonderful to have this fresh produce in February!
Looks like there might be a few cool nights coming to cozy up in the kitchen.
Look for an email this week with some fun changes!