>Summer Week 15 (Shelling Beans)

>THIS WEEK’S SUBSCRIBER MENU:
• “Borlotto Lamon” Shelling Beans from Italy
• Beets
• Summer Squash or Zucchini
• Fennel or Kohlrabi or Kale
• Romano Beans or Cabbage or other Greens
• Tomatoes
• Cucumbers
• Fresh Thyme or Italian Parsley

FRUIT SHARES:
Bartlett Pears from Cliffside Orchards in Kettle Falls and “Honeycrisp” apples from Tonnemakers Orchards in Royal City

U-PICK THIS WEEK:
Green Pole Beans
Wild Blackberries (when it’s not raining)

COMING SOON:
Green Onions
Winter Squashes
Mizuna

PASTA WITH SHELL BEANS

2 pounds Fresh Shell Beans
5 large cloves Garlic
1/2 Onion
6 Fresh Thyme Sprigs
Salt & Pepper
1/4 cup Extra Virgin Olive Oil, plus more for garnish
2 tbsp. chopped Italian Parsley
1 tbsp. chopped Fresh Sage
1/2 pound Tomatoes, peeled, seeded and finely diced
1 pound dried Pasta (rotelli, bowties, shells)

1. Shell beans and put in a large pot. Smash 2 garlic cloves and add to pot with onion, thyme and 6 cups water. Bring to a simmer, partially cover, and cook until beans are tender, 30 to 60 minutes. Season with salt and pepper and let cool in broth.
2. Mince remaining garlic. Heat 1/4 cup olive oil in a skillet over low heat. Add parsley , sage & garlic. Cook a minute or two to soften garlic. Add tomato and 1 cup of bean liquid. Season with salt & pepper. Bring to a simmer, cover, and cook, covered 20 minutes. Drain beans, reserving liquid. Discard thyme. Add beans to skillet and simmer for 10 minutes.
3. Cook pasta. Reheat beans, adding bean liquid if necessary—the beans should be brothy. Drain pasta, return to pot, add beans and sauce. Toss well and serve, drizzling with additional olive oil.

FRESH SHELL BEAN PURÉE ON GRILLED BREAD

1 pound Fresh Shell Beans (any variety or a mix)
2 or 3 cloves Garlic, peeled and sliced
Salt and Pepper
few sprigs Summer Savory or Rosemary
1/4 to 1/2 cup Extra-Virgin Olive Oil
Grilled Country-Style Bread

1. Shell the beans. In a saucepan, cook the beans in lightly salted water until they are nearly falling apart. Drain them of all but a cup of their liquid.
2. To the beans in the saucepan, add the garlic; a little salt; the savory or rosemary; and about 1/4 cup olive oil. Cook and stir over low heat until the beans soften and begin to form a paste. Add more water if necessary. This will take 10 to 30 minutes. Taste while cooking and remove the herb sprigs when the beans have taken on enough flavor. (this is especially important with rosemary, which can become overpowering.) The garlic will soften and you can mash it into the beans; purée the beans and garlic in a food processor for a more uniform texture. Finish the purée with as much olive oil as your conscience allows and adjust the seasoning.
3. Serve on grilled country-style or levain bread toast that has been oiled and rubbed with a little garlic.

FRESH SHELL BEAN GRATIN

2 to 3 pounds Fresh Shell Beans (any variety or mix)
Salt
6 tbsp. Olive Oil
1/2 Onion (or a few small Shallots), diced
4 cloves Garlic, cut into slivers
1 to 2 Sage Leaves, chopped
1 small bunch Greens (broccoli raab, chard, mustard, kale, turnip, etc.)
2 medium Tomatoes, roughly chopped
1/2 cup Toasted Bread Crumbs

1. Shell the beans. Cook them with just enough water to cover by an inch. Bring to a boil, add salt and 2 tbsp. olive oil, and lower to a simmer. Cook the beans until tender, about 30 minutes. Drain the beans and save the liquid.
2. While the beans are cooking, cook onion in 2 tbsp. olive oil with garlic, sage, and some salt.Cook over low heat until soft and translucent. Add the greens and a little of the bean water. Add the tomatoes, raise heat, and cook for a minute more.
3. Combine beans in a baking dish with the onions, tomatoes, and greens. Add enough bean water to almost cover. Pour the rest of the olive oil over the gratin. Cover top with toasted bread crumbs, and bake in a preheated 350° oven for 45 minutes. Check occasionally, moistening with bean water if too dry.