Wednesday, July 6, 2011

Heirloom Dragon Beans



Last week's dragons were older and best eaten shucked. This week's dragons are younger and best steamed and eaten whole. Because of the heat, I think steaming them and then serving them chilled withi a little basil would be easy and satisfying. Squeeze a little lime, add a dash of salt; maybe a crush garlic glove and a splash of California olive oil.

No comments: