How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Ingredients:
2 cups dried Mayocoba beans
1 small onion
2-3 tablespoons bacon drippings (or butter or lard)
1-2 teaspoons salt (plus more to taste)
2-3 quarts water
Pinch of Mexican oregano (optional)
Method:
1. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.
2. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2 inches above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or butter or lard).
3. Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1½-2 hours. Ensure that the water level is well above the beans by adding more water as they cook if necessary.
4. Start tasting them after 1½ hours. If they are hard or grainy they need a little more time. Once cooked add 1 teaspoon of salt and a pinch of Mexican oregano and simmer for another 10-15 minutes. Give a final taste for seasoning, adding more salt if necessary. Either serve immediately, or store for future use.
Risotto Night Recipes
With rain, hail and even a few snow flurries this past week, winter is still giving us some chilly weather even as it begins to wane. So, warm yourself body and soul this week with a lineup centered around one of our wintertime favorites: cozy risotto crafted from Arborio rice, wild and earthy foraged mushrooms and our signature chicken stock, and finished with white truffle oil, Grana-style cheese and an addictive truffle, salt and cheese blend. Also including Gruyère cheese bread, Tunawerth Greek yogurt and sour cream coffee cake, this box is flush with seasonal produce like Chioggia radicchio, Chantenay carrots, Cipollini onions and Meyer lemons. Enjoy!
Here are a few recipe ideas for the week:
White Truffle & Wild Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of this week’s coffee cake for an easy and elegant dessert!
Sun-Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now ready to be plucked from the vine—and headed straight for your box. Thus, this week’s delivery pays homage to the ripe, juicy tomato with the first of the heirloom varieties and a bevy of complementary ingredients like Pain au Levain bread, farm-fresh eggs, Tomme-style sheep’s cheese and summery basil, plus other seasonal produce like cucumbers, fennel, fava beans and ripe apricots. So, uncork a bottle of wine, peruse a few recipes and enjoy these bright and beautiful summer favorites to their fullest.
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.
Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!
Shaved Fennel Salad with Beets & Raspberries
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.
Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Midsummer Splendor Recipes
Fava beans to fennel, cucumbers to cauliflower, red radishes to zucchini, this week’s box is packed with a bounty of midsummer produce. Enjoy these all-stars alongside another farmhouse favorite: a summery risotto crafted with Arborio rice, roasted chicken stock and Cremini mushrooms and topped with a beautiful medley of grilled vegetables (see recipes for details). Also included in this lively lineup: Italian Rustica bread, sheep’s milk feta cheese, a dry Portuguese white wine, edible flowers, mini bouquets, and gorgeous ripe apricots. Enjoy!
Here are a few recipe ideas for the week:
Cremini Mushroom Risotto with Grilled Vegetable Medley
A summery spin on a farmhouse favorite—just remember to stir!
Grilled Vegetable Medley
This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!
Grilled Lacinato Kale Spread
This creamy spread from the new cookbook, Any Night Grilling, is delicious slathered on slices of grilled bread.
Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
