This is the third year we’ve been a part of the Westfield CSA (community supported agriculture) group. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week.
This week we got dragon tongue beans, red potatoes, a melon, ground cherries, kale, eggplant, white onions, beets, wax beans, tomatoes, green peppers, lettuce and parsley.
Not familiar with dragon tongue beans? They are edible raw or cooked and don’t need to be shelled. They have a beautiful purple-streaked color and the color fades to just yellow when cooked. We’re going to try this recipe from Little Locavores this week:
Polish Sausage, Kale and Dragon’s Tongue Beans
4 Polish sausages
1 tablespoon extra-virgin olive oil
2 garlic cloves, sliced
1 bunch young kale, hard stems removed
Pinch red pepper flakes
1 cup cooked Dragon’s Tongue or Pinto beans
1/2 cup red wine
1/2 cup water
Brown the sausages in a cast iron skillet over medium-high heat. Remove to a plate. Let the pan cool slightly and add olive oil. When hot but not smoking, add garlic and cook until fragrant approximately 30 seconds. Add kale and stir to combine. Pour in wine and water and return sausages with the beans to the pan with any juices accumulated on the plate. Add a pinch of red pepper flakes and kosher salt and bring the liquid to a simmer and cook until the kale is wilted and most of the juices have evaporated. Serve in a shallow bowl.
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