Week 2

Hi all, hope this note finds everyone staying cool... The thermometers are surpassing the 90 degree mark today, and whew... The garden, Burt, and I can feel every one of those degrees.

In your share last week, you received a mix of dried beans from last season (multicolored mix bag); you also received dried edamame (yellower, more rounded beans.) Both need soaking before they are cooked-- Edamame will cook faster (25-30 minutes) and the beans will be closer to 35-40 minutes.

Here's a super simple recipe for bean dip... Inspired by our CSA's own Jane and Koala the kitchen muse.

Ingredients:
2 cups cooked beans, drained
3 tablespoons of the saved cooking juices from beans (use the rest for stock, gravy, etc.)
3-4 tablespoons olive oil
summer savory herbs - oregano, thyme, sage
salt and pepper

Combine all ingredients in a food processor and mix until smooth. Season to taste with salt, pepper, and herbs. For a chunkier dip, leave a half cup of the beans out, mix all other ingredients, and then pulse in the remaining half cup at the end for more texture.

Edamame is traditionally eaten steamed in the pod, and served simply with a dash of salt; this edamame has been shelled, and is convenient for edamame salad, or cooked and added on top of a green salad for an extra protein boost.

Enjoy!