Sea Bean Salad

Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.

Ingredients:
1 pound sea beans
1 large garlic clove, minced
3 tablespoons olive oil, use high quality oil here
½ teaspoon red pepper flakes, or to taste
Black pepper to taste
¼ cup crumbled feta or Mexican cotija cheese
Lemon or lime juice to taste

Method:
1. Bring a large pot of water to a boil and cook the sea beans for 1 minute. Transfer them to a bowl of ice water to cool. Let them rest for a few minutes. Lay out a tea towel or other cloth towel. Pick through the sea beans to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Use only the top 2-5 inches of the plant. Lay the cleaned sea beans on the towel to dry.

2. Pat the sea beans dry and toss with everything but the lemon juice. Add lemon juice until the salad is as tangy as you like it. Serve cold or at room temperature. This will keep in the fridge for a couple days.

Spring into Summer Recipes

As we officially greet summer here this week, get set for a delivery that is chock-full of fun and fresh provisions, from locally foraged Morel mushrooms and garlic scapes to beautiful cherries, apricots and even salty, snappy sea beans. Accentuated by farm-fresh eggs from our heritage-breed laying hens, freshly-baked Challah bread, garden herbs, spreadable sheep’s milk cheese from Harmony Fields Farms, and even everything you need to craft a homemade pizza pie, this delivery is sure to kick-off the new season in style.

Here are a few recipe ideas for the week:

Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Morel Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or this week’s sea beans.

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