Now that I’ve been at this several years, the blog provides a good garden diary. Last night as we dug into a plate of gorgonzola broccoli pasta, it just seemed impossibly early. And sure enough, the record shows that broccoli is usually harvested here in late June/early July. Click here for the recipe. The early broccoli is due to planting the broccoli and cauliflower way too early in the basement and then having space in the cold frame to move them out under protection. In the past I’ve always purchased little seedlings in May.
I was kind of rushed last night at dinner, and I wish I’d consulted the blog and made a proper gorgonzola sauce, instead of melting the cheese in with the fresh pasta in the pot. I also wish I’d taken the time to toast some walnuts for the top. Still, Steve raved about it and said it was the best fresh pasta I’d ever made (um, not true). It is fun to feed a person who has worked hard and is very hungry.
I also made a good midweek dinner with beans last week. I want to eat more beans, but I have trouble thinking of them as salad food. Azuki beans are sold in bulk at the local market, and they are irresistibly beautiful. I grilled some chicken, too, so threw the asparagus and green onions on the grill before adding to the beans and dressing. I had some cucumbers so put them in the dressing to absorb the flavors/pickle while I prepared the other ingredients and that worked well. And I did manage the toasted walnuts this time. This was delicious and I’ll definitely make it again. Don’t skimp on dressing!
Azuki Bean Salad with Ginger Dressing
Adapted from The Bean Harvest Cookbook by Ashley Miller
1 cup dried azuki beans (2.5 cups cooked)
4 large asparagus spears, lightly sautéed, steamed, or grilled and sliced (or zucchini, or broccoli, or snow peas…)
1/2 cup chopped walnuts
2 green onions or scallions, white and light green parts, slit vertically and then sliced horizontally
1 cucumber, chopped
salt
Fresh ginger dressing
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tsp grated fresh ginger
1 Tbs soy sauce
1/2 tsp sugar (I used 1 tsp sweet chili sauce for the sweetness)
Prepare the beans (mine were cooked through after simmering 45 minutes). Drain and place in a bowl with salt to taste.
Prepare the dressing and add the cucumbers to marinate until the salad is assembled (10-20 minutes). Toast walnuts in heavy frying pan until lightly browned. Assemble the salad, adding the walnuts just before serving so they retain their crunch. Add a few dashes of vinegar if needed (much of it may have gone into the cukes!)