Beans and greens (plus taters!) are pretty much the story these days at Willowood Farm as we wait for the ever-promised sunny weather and for the spring planted seeds to finally grow and do their thing. Lucky for us (and you, we hope!), we have learned to best way to survive the winter and, even worse, the cold wet spring is to make sure to have lots of cold and dry stored veggies (like taters and dry beans), not to mention overwintered, cold hardy greens like kale and collards that come to life in the earliest and coldest of spring weather.
And the great thing about beans and greens is well, they go so well together!
Dry beans, as you may or may not know about Willowood, has been one of our endeavors for several years now. We grow many specialty varieties that are rarely available to purchase except as seed stock for $15 to $20 a lb. Dry beans are not easy to grow in the Pacific Northwest. Especially years like last one when it decided to rain for a month during the critical “curing and harvest” stage. Eek. Yet we have preserved and over the years, found varieties that do well in our cool, wet growing conditions.
One of our favorite varieties – Peregion Beans which we will be offering on special this week for $8 a lb, or two pounds for $15..
|Peregion Beans – so pretty!|
This particular variety is an heirloom variety found growing wild in a hedgerow in Oregon. It is a uniquely beautiful bean, small and glossy with mocha colored swirls on a light tan base. Plus, the “genome” of this seed produces about 30 percent beans that are a solid dark mocha. Combined together, they are a beautiful melody of chocolate brown. And Peregion Beans aren’t just legume eye candy, this little bean also packs a great culinary punch in addition to keeping their lovely swirled mocha coloring when cooked. They cook firm, but thin-skinned and tender with a nutty, slightly “wild” flavor that is a treat all to itself. This bean just needs a touch of onions and garlic, a bit of salt and pepper to shine.
Unlike the recent “store” pinto beans my husband recently cooked up because “we shouldn’t waste them,” unearthed from our cupboard shelves. I was shocked how incredibly bad they were. Tasteless and stale. Yuck.
But combine some simply cooked Peregion Beans with some quickly braised greens and a scoop of rice (or for a truly local meal, over a scoop of Ebey Road Farm Emmer Farro) and you have a simple, delicious and incredible nutritious meal. This is our simple recipe for Peregion Beans and greens…
And of course, we have lots more wonderful veggie treats at the Coupeville Farmer’s Market today including:
From Willowood Farm:
* Red Bordeaux Spinach
* Chard bunches
* Braising Green mix
* Baby Pac Choi
* Kale bunches
* Head Lettuce
* Baby Potato Bags
* Peregion and Black Coco Dry Beans
From our friends and neighbors at Prairie Bottom Farm:
* Egyptian Walking Onions
* Dry Beans – including Coupeville’s famous Rockwell Beans
* Green garlic
* Sara’s famous pie
From Ebey Road Farm
* Emmer Farro
Hope to see you at market!
Willowood Farm of Ebey’s Prairie