Happy Halloween, everyone! Or, as we tend to say around here, Happy HallowBean! Here’s what we have in store for you this week:
Dried beans: This week’s bean is called Yellow Indian Woman. Native Americans in Montana grew this gold-colored bean and then it was passed down through many generations. It’s a distant cousin to the Pinto family with a very flavorful taste. Well-suited for most Western-style recipes. This is a bean that was served to the Lewis and Clark team on their famous voyage west. Incredibly creamy, yet firm texture.
Cauliflower: We posted a new recipe on our website recently for a really yummy Winter Squash and Cauliflower Curry you might want to try with this and the squash detailed below. So good!
Yukon Gold potatoes: One of our market customers was telling us that she makes a scalloped-potato-type dish with thinly sliced Yukons, homemade cheese sauce (similar to what you’d make for a macaroni and cheese), caramelized onions, and ham. Sounds like the pinnacle of comfort food! We’re excited to try this and wanted to pass along the idea.
Collard greens: Making some slow-cooked, spicy greens with these and some of the peppers below, served alongside your potatoes, would work well.
Winter squash: This squash variety is called Sunshine Kabocha. It’s a very sweet, rich, delicious squash. Roast it in the oven until tender, and use it in a curry, just served plain with a bit of melted butter, or perhaps in a Roasted Kabocha Squash Soup.
Cayenne peppers: This is a classic pepper to dry and then grind finely into Cayenne pepper powder, or grind coarsely into pepper flakes. You don’t even need a food dehydrator to dry them. You can lay them out in a well-ventilated area to totally dry down, and then grind them. Of course, you can also use them fresh in a stir-fry or other dish.
Cherry bomb pepper: Good finely diced in a breakfast scramble.
Fresh parsley: Works wonderfully in a bean soup this time of year!