Sea beans grow rampant down at the Key Peninsula. They’re everywhere, just waiting to be harvested. I’d never known about this bounty, hiding in plain site, until one Sunday morning’s low tide. They’re certainly very cute, and harvesting them could not be easier. But what ARE they?
When we first tasted this soup (modified from a recipe from Nostrana in Portland), it was so rich, complex, and almost smoky tasting, we thought maybe we’d accidentally put meat in it without noticing. But, we’re guessing the real reason it tastes so great is because both the beans and chard are fresh from the farm. We got ours from the farmers at Alm Hill. If you’re in Seattle, we recommend paying a visit to their stand at your local farmer’s market this weekend, and picking up some beans and a mix of their braising greens.
We wandered in to the Seattle University District’s Farmer’s Market on Saturday, and immediately were struck by the incredible smells coming from Tandoozy, an Indian street food cart. They make their own naan, fresh, on the spot, and top it with a wide array of delicious options. We had to give them a try.
We did serious Thanksgiving food shopping today, much of it at the Ballard Farmers’ Market in Seattle. We’ll be posting make-ahead recipes all week, and featuring farms from around Washington State. This cute feller is from Skagit River Ranch in Sedro Wooley.