Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked).
To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes. To cook dried cranberry beans, soak overnight in plenty of water. Drain beans, transfer to a medium saucepan, and cover with water by two inches. Bring water to a boil and simmer beans until tender, about 30 to 45 minutes.
This Week’s Menu
Little Farm kennebec potato cakes, house cured Mt Lassen Steelhead gravlax, horseradish cream
Marin Sun Farm dry aged ribeye beef rolls, herb salad
Grilled Tomatero Farm savoy cabbage, meyer lemon relish, fried capers, house dried raisins
Braised Fiddler’s Green Farm purple daikon, tahini & garlic cured miso sauce,
sesame seeds, bonito
Blackened Opah Top Loin, pickled baby turnips, Marin Roots Farm lettuces,
green coriander vinaigrette
Live Oak Farm koginut squash tagine, celery root, herbed couscous,
roasted Stemple Creek leg of lamb
Rosemary creme carmel