Instant Pot Tomatillo Pork and Bean Stew

This Sunday, come visit the Fairmount Neighborhood Farmers Market between 10 am - 2 pm on the corner of Agate and 19th Ave. for fresh produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm. 

Camas Swale has gorgeous tomatillos on offering. I love searing them in a cast iron skillet to make a delicious roasted salsa with layers of flavor that belie the ease of preparation. The drizzly weather reminded me of another favorite tomatillo dish of pork and white bean stew, based on a Rick Bayless recipe and made in a slow cooker. Here I adapted it for an instant pot pressure cooker and incorporated a step of searing the tomatillos for extra flavor. I also incorporated some roasted Hatch green chiles that Market of Choice sold every Friday in August, but other roasted chiles would work fine. I served the stew over rice with corn tortillas and seared summer squash on the side and it was a huge hit with hungry kids after a long day of school and sports practice.

Instant Pot Tomatillo Pork and Bean Stew

serves eight and freezes well

1 lb tomatillos
6 garlic cloves
several green chiles of desired heat (e.g. 2 poblano, 1 hatch)
1 bunch cilantro
~3 lb pork shoulder
1 Tbsp canola oil
salt
2 cups white navy beans, soaked overnight in salted water
lime

1. Husk and rinse the tortillas. Heat a large cast iron skillet over medium high and sear the tomatillos whole until they are well charred. Transfer the tortillas to the insert pot of a pressure cooker. In the same skillet, sear the green chiles until charred, then remove to a bowl, cover with a plate, and allow to steam and cool. At the same time you can throw in the unpeeled garlic cloves and roast them until they start to blacken, then remove and cool. Peel the charred skin from the peppers, remove the seeds and membranes from the inside, and add to the pot. Peel the garlic and add to the pot. Rinse and roughly chop the cilantro and add to the pot. Use an immersion blender to blend the contents of the pot until smooth. Taste and season with salt and chile pepper if you would like more heat (or sear and blend in more green chiles). 

2. Cut the pork into 1 1/2 inch chunks and season well with salt. In the same skillet, add a little neutral oil to coat the pan and then sear the cubes of meat well on each side, working in batches so as not to overcrowd them. Transfer them to the pot and immerse in the tomatillo sauce. Turn on the pressure cooker and cook the meat in the tomatillo sauce for 30 minutes on high. Allow the pressure to release naturally. 

3. Drain the soaked beans and add them to the pot. Make sure they are completely submerged in liquid, and if not, add a cup or two of water (or reserved bean broth from a previous batch of beans). Cook on high pressure for 25 minutes and allow the the pressure to release naturally. Taste the sauce and add more salt and chile pepper as needed. Brighten with fresh lime juice. Serve with rice and tortillas.

This can also be cooked slow in a slow cooker or in low oven in a Dutch oven.

Pesto Pasta with Roasted Cauliflower and Sausage Meatballs

This Sunday at the Fairmount Neighborhood Farmers Market, you'll find pastured meats and eggs from Fair Valley Farm and Fog Hollow Farm, cut flowers from Tiger Lily Art Company, and fresh produce from Camas Swale Farm, including potatoes, snap peas, and heirloom tomatoes.

I love Camas Swale's torpedo onions, which are delicious roasted with other vegetables like cauliflower. I wanted to incorporate these into a pasta dinner, but lately we've been at a family pasta impasse between my pesto-loving daughter and my son and advocate for tomato sauce and meatballs. 

I decided to place peacemaker by roasting a sheet pan of meatballs along with the vegetables, using Fair Valley Farm pork sausage, and serving these on pesto pasta. Everyone was happy with dinner.

Pesto Pasta with Roasted Cauliflower and Sausage Meatballs

roasted vegetables
1 head cauliflower
2 small onions
olive oil
salt

meat balls
1 lb ground pork sausage meat
1/2 cup bread crumbs
1 egg
fresh ground pepper

3/4 cup pesto sauce (such as this recipe)
1 lb pasta
cherry tomatoes for garnish
parmesan cheese for garnish

1. Preheat the oven to 375 degrees and put in one sheet pan. 

2. Cut the cauliflower into bite sized pieces. Cut the onions into sixths. In a large bowl, toss the vegetables with a pinch of salt and olive oil to coat.

3. In a medium bowl, mix together the ground pork sausage meat, bread crumbs, egg, and plenty of fresh ground pepper. Coat a second sheet pan with a thin coat of olive oil. Form small one inch meat balls and arrange on the sheet pan (you should have about 40 meatballs). 

4. Toss the vegetables onto the preheated sheet pan and put the sheet pan of meatballs into the oven. Bake both for about 35 minutes, turning over about halfway through, until vegetables are well caramelized and brown on the edges and the meatballs are cooked through. 

5. Meanwhile bring a large pot of salted water to boil and cook the pasta. Drain and toss the pasta with the pesto. Serve topped with vegetables and meatballs (or serve them on the side). Garnish with cherry tomatoes and grated parmesan cheese. Enjoy.

Pork Chops with Deviled Chard Stems and Chard Gratin

This Sunday at the Fairmount Neighborhood Farmers Market there will be fresh eggs and pastured chicken, beef, pork, and lamb from Fair Valley Farm and Fog Hollow Farm. Also you'll find fresh cut flower bouquets from Tiger Lily Art Company and fresh produce from Camas Swale Farm including melons and watermelons, tomatoes, tomatillos (try this roasted salsa), padron peppers, summer squash, sweet onions, and fresh herbs.

Our family let out a collective squeal of delight last week when we saw the first of Camas Swale's harvest of padron pepper, or what my son refers to as "lucky, unlucky peppers." My husband and I love their intense flavor when seared and salted, and our kids love to watch us eat them, since their variable spiciness level makes each new specimen a gamble.

Along with our padron peppers, we purchased colorful chard, sumptuous heirloom tomatoes, zucchini, onions, and sweet cucumbers from Camas Swale, and some thick boneless pork chops from Fair Valley Farm. 

I love the combination of pork with mustard, so I decided to make a mustardy garnish for our seared pork chops of roasted deviled chard stems. With the chard leaves, I made a variation on this zucchini gratin, but with the addition of a cheesy breadcrumb topping. It all made for another delicious midsummer Sunday evening farmers market feast.

Pork Chops with Deviled Chard Stems

roasted deviled chard stems
Swiss chard stems sliced from 1 bunch of chard and cut into 1 inch pieces
1 small lemon
1 Tbsp dijon mustard
1 Tbsp olive oil
1/2 teaspoon honey
salt and pepper

seared and roasted pork chops
2 thick boneless pork chops
salt and pepper
1 Tbsp olive oil

1. Preheat the oven to 400 degrees. 

2. Peel the lemon with a vegetable peeler and cut into thin strips. Juice the lemon into a medium bowl. Whisk in the mustard, olive oil, and honey. Stir in the chard pieces and lemon peel. Season with a little salt (depending on the saltiness of your mustard) and plenty of black pepper. Transfer to a small baking dish or oven safe skillet. Bake for about 15 to 20 minutes, stirring occasionally, until the stems are fragrant and nicely browned on the edges.

3. Generously season the pork chops with salt and pepper on both sides. Heat a cast iron skillet over high heat until it is very hot. Add 1 Tbsp olive oil to coat the pan. Sear the pork chops at high temperature until nicely browned on all sides, about 2 minutes per side. Transfer the pan to the oven and continue cooking for about five minutes until the internal temperature reaches 145 degrees F. 

4. Allow the cooked pork chops to rest for about ten minutes. Serve topped with the deviled chard stems.

Zucchini and Chard Gratin

1 bunch chard leaves, cut into 1 inch strips
1 small onion, diced
1 Tbsp olive oil 
1 medium zucchini, grated
2 eggs
100 g (scan 1/2 cup) crème fraîche (which you can make yourself, or use sour cream)
120 ml (1/2 cup) milk
1 cup bread crumbs
100 g (3.5 ounces) grated gruyère or aged cheddar cheese 
salt and pepper

1. Preheat the oven to 400 degrees. On the stovetop, heat a pan over medium heat. Saute the diced onion in 1 Tbsp olive oil. When the onion is glassy, add the chard leaves. Cook the chard leaves for a couple of minutes until brightly colored but not yet wilted. Season with salt to taste and transfer to a 9x9 inch baking dish. Add the grated zucchini and mix.  

2. In a large bowl, beat the eggs and then mix in the crème fraîche, milk, salt and pepper. Pour the mixture over the chard and zucchini in the baking dish. Cover with bread crumbs and then with the grated cheese.

6. Bake in a 400 degree oven for about 30 minutes until the gratin is nicely browned.

Taiwanese Meat Ragu and Spring Vegetables

This Sunday is the first day of the eighth season of the Fairmount Neighborhood Farmers Market. Be sure to be on the corner of 19th and Agate between 10 and 2 to pick up organic vegetables from Camas Swale Farm, pastured meats from Fair Valley Farm, and fresh flowers from Tiger Lily Art company.

For your market purchases, here is a recipe for a Taiwanese meat ragu served on rice with roasted and fresh spring vegetables. This is a take on the Taiwanese dish lu rou fan, inspired by recipes from here and here and here. My sister and I both have an irrational love for this dish, which we'll order at a hole in the wall Taiwanese restaurant when I visit her in Chicago. I wanted to make a version that had the same flavors, but would be as easy as a slow roasted Bolognese sauce. I decided to skip the blanched pork belly, but use a base of caramelized shallots for a deep, rich flavor. 

And while I had the oven on low for the ragu, I also roasted some spring radishes and some collard greens (this recipe without the chorizo), which made a delicious accompaniment to the dish, along with some crunchy fresh carrots and cucumbers, a handful of cilantro, and a jammy egg. If you get to the market at 10 on Sunday, you can be eating this for dinner Sunday evening.

Taiwanese Meat Ragu

(serves eight and freezes well)

6 Asian shallots, sliced
2 Tbsp canola oil
8 large dried shiitake mushrooms, rehydrated in 2 cups boiling water
1 lb ground pork
1 lb ground beef
3 cloves of garlic, minced
1 Tbsp brown sugar
1/4 tsp of five spice powder
1/4 cup regular soy sauce
1/4 cup dark soy sauce 
1/4 cup sweet rice wine

1. Start rehydrating the shiitake mushrooms in 2 cups boiling water. Heat a large Dutch oven or other oven-safe pan over medium heat. Add the canola oil and then the shallots and cook until they are deeply caramelized. Don't be afraid to let them sit and sear between stirring. 

2. Preheat the oven to 325 degrees. Chop the softened shiitake mushrooms and strain the rehydration water to remove any grit. 

3. Once the shallots are well caramelized, add the ground meat and cook through. Then add the garlic, brown sugar, and five spice powder and stir to dissolve. Then add the soy sauce, rice wine, and the reserved mushroom broth and bring to a simmer.

4. Cover the pot and transfer it to the oven. Cook for two to three hours, allowing the liquid to reduce, the meat to become extremely silky, and a rich, roasted flavor to develop. Check on it occasionally and add a little water if it dries out too quickly. Taste and adjust seasonings as desired. 

5. While the oven is on, roast some radishes, collard greens, or other vegetables to serve with the dish. Prepare a jammy egg for each diner by submerging into a small pot of boiling water and simmering for exactly 6 minutes before running under cold water. Cook a pot of rice.

6. Serve the ragu over rice with roasted and fresh vegetables, a jammy egg, and hot sauce on the side. Enjoy. 

Mushroom Meatloaf with Sun Dried Tomato Glaze

The polar vortex has reached Eugene. Snow days, icy roads, and chilly temperatures call for staying put and cooking up comfort food. This meatloaf fits the bill, flavored with pungent mushrooms and fresh herbs, 
 

and topped with a homemade ketchup from sun dried tomatoes.

With cold winds howling outside, nothing could feel cozier than this classic American supper of meatloaf with mashed potatoes and mushroom gravy. 

But polar vortex or not, the day after baking meatloaf I am always reminded that its best justification is in sandwiches, piled high with spicy greens, or layered like pâté into decadent tofu banh mi.

Mushroom Meatloaf with Sun Dried Tomato Glaze

for the meatloaf
1/2 cup dried mushrooms
3/4 cup boiling water
1 medium shallot, peeled and finely chopped
1 small carrot, grated
1 Tbsp butter
1/2 lb ground pork
1/2 lb ground beef
1 egg
several springs of fresh oregano, thyme, and sage
1 cup bread crumbs
plenty of salt and black pepper

glaze
1/4 cup sun dried tomatoes (not in oil)
1/4 cup water
1 Tbsp brown sugar
1/4 tsp chipotle chili powder or to taste
1 Tbsp cider vinegar
pinch of salt

1. Place the dried mushrooms in the boiling water to soften for at least 15 minutes. Heat a small skillet over medium low heat. Melt the butter and add the shallots. Cook until glassy, then add the grated carrot, and cook for another few minutes until the aromatics are soft. Reserve. Once the mushrooms are softened, chop them very finely and reserve the mushroom-flavored water. 

2. Preheat the oven to 300 degrees. Prepare a loaf pan by greasing its bottom and sides with olive oil. Put the ground meat in a large bowl and add a generous amount of salt and freshly ground black pepper. Use your hands to mix. Combine in the egg. Then mix in the shallots and mushrooms. Pluck the fresh herb leaves from their stems and tear them into the mixture. Add the breadcrumbs and gently mix to combine. Now pour in the reserved mushroom-flavored water and gently incorporate into the mixture. Dump the meat mixture into the prepared loaf pan and gently pat down to even the top.

3. To prepare the glaze, combine the sun dried tomatoes and water in a small saucepan and simmer for about 5 minutes. Add the sugar and chili powder, vinegar, and salt and simmer another minute until the sugar is dissolved. Remove from heat and allow the sauce to cool and the tomatoes to continue to soften for another 10 minutes or so. In a mini mixer, food processor, or blender, process the ingredients into a paste. Reserve.

3. Bake the meatloaf for 20 minutes at 300 degrees, rotating halfway through. Remove the meatloaf and spread over the glaze. Check the internal temperature, which should be about 100 degrees at this point. Return to the oven and bake for another 10 minutes until the internal temperature is 140.  Cool for at least 10 minutes before slicing.

Bok Choy and Pork Dumplings

After we had children, we had to scale back on certain culinary undertakings, such as staging elaborate dinner parties. But as our children have grown (our youngest just attended his kindergarden orientation on Friday), it's become clear that certain ambitious cooking tasks are easier with children. In our household, making fresh pasta is entirely accomplished through child labor, and even birthday cake baking has been delegated. Recently my sister-in-law pointed out that dumpling making is another such child-friendly task, if you invest in a dumpling press.

Dumpling making is not a task I would take on single handed, but armed with our new gadget, I cooked up a recipe of pork and cabbage filling from Fuchsia Dunlop's Land of Plenty, using tender baby bok choy from the Farmers Market, and let my sous chefs go to town.

The end results may not have been quite as pretty as expertly hand-pinched pot stickers, but they tasted delicious and our little assembly line was so productive that we had enough dumplings to freeze for a rainy day.  

Bok Choy and Pork Dumplings

adapted from Fuchsia Dunlop's Land of Plenty

makes 25-30 dumplings

1/4 pound tender leaves of baby bok choy or cabbage
3 Tbsp neutral oil such as canola
1/2 lb ground pork
2 tsp rice wine
1 tsp light soy sauce
1 tsp darl soy sauce
1/2 tsp salt
1 tsp sesame oil
6-8 turns of a black pepper mill

1 package of frozen thin dumpling wrappers
more neutral oil for frying

1. Start thawing the dumpling wrappers about 30 minutes before, or microwave them briefly on low power.

2. Blanch the vegetable leaves briefly in boiling water, and then refresh immediately in cold water. Chop finely and squeeze to get rid of any excess water.

3. Heat 3 Tbsp oil in a wok or skillet. Add the pork and stir-fry for a minute or two, adding the wine, soy sauce, and salt as you go, until cooked through. Tip the pork into a bowl, add the chopped leaves, sesame oil, and pepper, and mix well.

4. To assembly the dumplings, gather a large platter or baking sheet, a small bowl of water, your filling, and the dumpling wrappers covered with a moist towel. Spoon a teaspoon of filling into the center of a dumpling wrapper, use your finger to wet around the circumference, and seal the dumpling with a dumpling press or by pressing closed with your fingers. Place the completed dumplings on the platter.

5. Heat a larger skillet with a cover over medium heat. Add enough oil to coat the bottom generously. When the oil is hot, arrange the dumplings in the pan and cook until crisp and golden on one side (a minute or two). Then add 2 Tbsp water for every 10 dumplings in the pan, cover and steam for 2-3 minutes. Uncover and allow the water to evaporate away. Remove the dumplings to a serving platter and serve at once with a dipping sauce of soy sauce, black Chinese vinegar, and hot oil combined to your taste.

Note: freeze extra dumplings on a baking sheet and then transfer them to a zip lock bag. To cook, add the frozen dumplings to the pan as above, but increase the frying and steaming times by a couple of minutes.

Ma Po Doufo

This Sunday at the Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm and Fair Valley Farm:

• lots of peppers both sweet (Anthohi Romanian, Carmen, Italia, Numex Joe Parker, and anaheim) and spicy (long red cayenne, Czech black, jalapeno, serrano)
• peaches and plums (bake a plum cake)
• many kinds of tomatoes, including plenty of romas (cook up tomato sauce)
• lettuce and lots of greens (top with salmon cakes in honor of Julia's birthday)
• eggplants, zucchini, and summer squash (make ratatouille)
• green and yellow beans (make a school spirit salad) 
• cucumbers (garnish a rice noodle salad)
• a variety of new potatoes (fry potato wedges)
• fennel and fresh herbs, including basil and parsley
• beets, carrots, and cabbage (make a crunchy slaw)
• broccoli, cauliflower, and possibly sweet corn
• garlic, scallions, onions, and possibly ginger 
• tomato sauce and pesto
• homemade jams
• fresh eggs
• Scottish oats (try this oatmeal with teff and flaxseeds)
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, ground pork, pork chops, shoulder roasts, ham roasts, spare ribs, and the best sausage for hash
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

This week past we feasted on Fair Valley Farm's fresh ground pork and Sweetwater Farm's hot peppers, fresh garlic, and scallions in my husband's specialty dish Ma po doufu. I've asked Eric to do another guest post to share his recipe.

This is Eric again, with one of my favorite dishes. Ma po doufu (or "pock-marked Grandma's tofu") is easy to make, and yet is a delight of contrasting textures and tastes. It is also remarkably resilient to subtractions and additions, so go for it even if you lack some of the ingredients. The only key is sichuan peppercorns, which impart the numbing heat that gives this its defining flavor. 

Ma Po Doufo

1 pound ground pork (the more authentic style would be less than 1/2 pound but since we had a pound of this tasty pork, I used it all)
2 tablespoons vegetable oil (coat the bottom of pan or wok, swirl)
2 teaspoons sichuan peppercorn, ground with mortar and pestle (also can be found in stores as dried prickly ash)
3 cloves garlic, chopped 
1-2 inch cube of ginger, chopped
1 hot pepper, de-seeded and chopped
1 block soft tofu, drained and cut into 1/2-inch cubes (I'm a stickler for soft tofu, as regular or firm tofu doesn't give the same contrast in texture)
2 scallions, green part chopped

Marinade
1/4 cup rice wine vinegar

1 teaspoon sugar

1 teaspoon chili oil

1 teaspoon low salt soy sauce

1 teaspoon black pepper

Sauce
1/2 cup rice wine
2 teaspoons low salt soy sauce
2 teaspoons black bean chili sauce (also fermented black bean, broad bean chili sauce, red bean sauce are good to include)
1/2 teaspoon sesame oil
1 teaspoon corn starch to thicken if desired

Cooking ma po doufu can go quickly, but the overall strategy is to bring the heat up to very high and then reduce the heat as you add the different parts. 15 minutes later it is all done!

1. Marinate the pork in a bowl while you chop and prepare the other ingredients.

2. Then, heat a large wok or pan (I often use a large paella pan). As it is heating, toast some Sichuan peppercorns in the pan until they start to smoke.

3. Remove most (but not all) of the peppercorn, and add oil. The oil will get infused with the leftover peppercorn. When the oil is hot, put in the ground pork. I usually let it sit for a minute to get the crispy edges of pork that provide a nice contrast to the soft tofu. Once the bottom side is browned, start breaking up the pork and stirring it around so it cooks through. Once the pork starts cooking, it is time to start rice going so it will be cooked when the ma po doufo is done.

4. When most of the pork is cooked and a noticeable fraction has browned, crispy edges, add the garlic, ginger and hot pepper. Stir. Once I start stirring I reduce the heat to medium so the garlic doesn't burn and the pork doesn't overcook.

5. Once the garlic starts to soften, add rice wine, soy sauce, chili bean sauce and/or paste, a little sesame oil and most of the toasted sichuan peppercorn. The sauce should start to gently simmer, at which point reduce the heat a bit more.

6. Add the soft tofu. You want to retain the integrity of the tofu, but also give it a chance to soak up all the flavors in the dish, so stir it and coat it with sauce gently with a motion similar to folding in egg whites. Simmer for a few minutes. Sometimes I'll push aside the ingredients and stir in (slowly) a teaspoon of corn starch to thicken the sauce.

7. As it simmers, add the sliced green onion greens. Serve over rice and sprinkle extra sichuan peppercorn as desired. Eat with a strong IPA to drink.

Arikara Beans with Tomatillo Pork

This past weekend I think I officially became a bean snob. I recreated a favorite dish I've made many times before, inspired by a recipe from Rick Bayless' Mexican Everyday cookbook, in which you slow cook pork in tomatillos, and finish with canned white bean. But this time I added Arikara dried beans from Lonesome Whistle Farm during the cooking process, and the end result was so delicious, that I can't imagine ever using canned bean in this dish again. 

Rick Bayless' dish involves a sauce of chopped tomatillos, flavored with cilantro, garlic, and pickled jalapenos. I added a fresh jalapeno as well for a little extra heat. 

In the Bayless version, he seasons cubed pork with Worcestershire sauce, which gives a nice depth to the tart tomatillos. Rather than bothering to cube the pork, I've taken to cooking an entire pork roast until it becomes soft enough to shred like pulled pork. I start by coating the roast with Worcestershire sauce and searing it for a few minutes, before layering in the tomatillos, cilantro, garlic, and jalapenos. This time I cooked the dish on high in a slow cooker for 3 hours, at which point the tomatillos had cooked down into a remarkably liquid sauce. 

I removed the pork to a plate and used a immersion blender to puree the sauce. Then I added back the pork and 2 cups of rinsed Arikara beans. I set the slow cooker on low and continued the cooking process for another 3 hours. 

I anticipated having to add in some water, but in fact the beans stayed submerged in their tart green bath and plumped and softened nicely. 

When the beans were tender, I removed the pork and shredded it. Then I recombined everything and it was ready to serve.

To accompany the tomatillo beans and pork, I prepared a slaw that incorporated the crunchy sweetness of carrots, refreshing taste of jicama, brightness of red peppers, and sharp bite of radishes against a background of slightly pickled cabbage.

One could prepare the vegetables by shredding them in a food processor, but I think they retain a more satisfying crunch when julienned by hand. To contrast the cilantro flavor in the beans, I used fresh chives, which also hold up better over time (even using a very small cabbage, this recipe made enough for several days).

The final meal was a delicious improvement on a family favorite.

Arikara Beans with Tomatillo Pork

2 cups Arikara beans rinsed, or substitute white kidney beans

1 lb fresh tomatillos

1 bunch cilantro

6 garlic cloves

4-6 pickled jalapenos

1 fresh jalapeno (optional)

1 1/2 lb boneless pork roast 

~2 Tbsp Worcestershire sauce

1 Tbsp neutral oil such as grapeseed

salt to taste

1. Douse the pork with Worcestershire sauce all over. Heat the oil and sear the pork on all sides until it starts to brown. Remove from heat and put in a slow cooker. Husk the tomatillos and cut them into chunks. Seed the fresh jalapeno and coursely chop both kinds of jalapenos, and the garlic cloves. Use scissors to cut off the leaves of the cilantro. Add all of these to the slow cooker, and cook on high for about three hours.

2. Remove the pork to a plate. Use an immersion blender to puree the tomatillo sauce until smooth. Add the beans and, if needed, enough water to ensure that they are submerged. Add back the pork and cook on low for about three hours, until the beans are soft.

3. Remove the pork and use a fork to shred. Salt the beans to taste. Stir in the shredded pork and keep warm. Serve on warm tortillas with a crunch slaw.

Crunchy Carrot, Jicama, and Radish Slaw

2 carrots

1 small jicama

12 radishes

½ red bell pepper

½ savoy cabbage

1 handful of chives, chopped

3 limes

½ cup rice vinegar

1 tsp sugar

¼ tsp red pepper flakes

3 Tbsp olive oil

salt to taste

  

1. Remove the outer layers of the cabbage if damaged, core and chop finely. In a small sauce pan combine the juice of 2 limes, rice vinegar, sugar, red pepper flakes, and salt to taste, and heat until the sugar and salt dissolve. Pour over the chopped cabbage, mix, and allow the cabbage to pickle for a few minutes while you prepare the other vegetables.

2. Peel the carrots and jicama and cut them into thin 1 inch long matchsticks. Top and tail the radishes and cut them into thin half moons. Cut thin lengthwise slices of pepper and cross-sect them into thirds. Combine the carrot, jicama, radish, bell pepper, with shopped chives, juice from one lime, olive oil, and salt to taste.

3. When you are ready to serve the slaw, stir the crunch carrots and company into the cabbage. Adjust seasoning to taste.

Other recipes for heirloom beans:

Ireland Creek Annie Baked Beans

Flageolet bean salad with fennel, orange, and tapenade

Arikara beans with roasted fennel and peppers

Jacob's Cattle bean and ham stew

Calypso beans with ginger and black mustard seeds

Ireland Creek Annie bean bruschetta

Lemon and herb Dutch bullet beans

Minty green flageolet beans

Dutch bullet beans and roasted squash soup

Rio Zape beans with toasted chile sauce

Arikara bean gratin

Calypso bean and leek soup