Eat Local Challenge--Day 2, Marrowfat Beans

August 16, 2010

Day Two shaped up to be a better day. We began the day with water and pears, followed by scrambled eggs (in butter, of course).  Lunch was a fresh vegetable salad with chicken salad (made with local kimchee--a little spicy!). Strawberry yogurt/berry/water/flax smoothie was the snack and the highlight of the day was dinner's:

Garlic Mashed Marrowfat Beans

2 cups dry marrowfat beans (soaked and prepared before hand)
4 Tbls butter
1 crushed head elephant garlic
1/2 cup chopped fresh basil
sea salt and pepper to taste
small handful chopped leftover carrots
1/4 cup chopped white onion

Melt the butter in a pan with 1/2 the garlic, and all of the following: carrots, basil, onion, sea salt, pepper.  When onions are browned, add everything else to the pot and mash. Serve a generous portion with a salad.

I selected the heirloom marrowfat beans from the Sprouting Acres stand at the Tuesday Madison East Side Market located at the Wil Mar Center. I bought two bags (each a cup) and now wish I'd bought out the entire supply! Wow, were they fantastic. Nice and creamy like a white bean but rich like bacon, almost. Definitely the best thing we've had so far.

Coming tomorrow, horto and october harvest beans.