Enjoy this recipe featured in our 2014 Farm to Table wall calendar by author Ann Lovejoy
Black Turtle Bean Soup
2 cups Black Turtle beans (or any dried beans)
2 shallots, peeled
2 carrots, chopped
1 white or yellow onion, peeled and quartered
2 teaspoons fresh thyme leaves
Shoyu or soy sauce, to taste
Sesame-chili oil, to taste
Soak beans overnight, drain and place in a soup pot with 6 cups fresh water, the shallots, carrots, onion and 1 teaspoon thyme. Bring to a simmer over medium heat, cover, reduce heat to low, and simmer until beans are tender (60-90 minutes). Purée with an immersion blender and season to taste with shoyu and sesame-chili oil. Serve hot, garnished with remaining thyme. Serves 4-6.
For the Locavore and Slow Food enthusiasts
Anyone who has ever plucked a tomato straight off the vine or cracked open a farm-fresh egg knows there is a world of difference between locally grown produce and food from the supermarket shelves. The farm-to-table movement, embraced by the burgeoning ranks of locavore and Slow Food enthusiasts, is flourishing for many reasons. With every delicious bite, you are supporting your local economy, reducing your environmental footprint, providing your body with wholesome nutrients, and forging a deeper connection with the rhythms of the seasons.
Home gardens, farmers markets and CSAs
You don’t have to be a farmer to enjoy the many benefits of local and seasonal foods. Home gardens, farmers markets, CSAs, and foraging all offer opportunities to enjoy the bounty. From local orchards and Concord grapes to artisan breads and goat’s milk products, the Farm to Table wall calendar is packed with luscious photographs and valuable tips on selecting, preserving, and preparing fresh local foods. With beloved garden writer Ann Lovejoy as your guide, it will help you savor the best of every season.
NEW – Farm to Table 2015 calendar – Available July 2014