Green beans, new potatoes, fava beans, and basil are all ingredients that delight me when they begin to show up at the market. Living in the midwest, I used to feel that it was finally summer when I saw corn and tomatoes. Here in Washington, it’s the green beans that I wait for. And this year, at the beginning of this season, I discovered a new delight. Have you tried the parsley from Tani Creek? It’s like none other. You’ll want to add it to dishes as a main ingredient, not just a garnish, as it is often relegated. Adapted to our climate, this “awesome tasty” heirloom variety has a pedigree which you can read about on the farm’s website while you peruse their seeds for sale.
Here’s a spunky salad that features parsley prominently. (Feel free to substitute it for the basil entirely.) It does take a bit of time to prepare. Think of it as a potluck show off dish. Or, make a big bowl of it on Sunday and smugly take it for a hearty lunch all week.
1 pound new potatoes
1 pound green beans
1/2 pound fava beans (That’s the weight for the beans after being removed from pod.)
6 slices crispy ham, optional (See note.)
- Put a medium sized pot of water on to boil. Fill a large bowl with ice and water. Set aside.
- Wash and slice potatoes into about 1 1/2 inch pieces. (If very small, you may not need to cut the potatoes. Yum!)
- Add potatoes to boiling water. Salt. Cook for 25 minutes.
- While your potatoes are cooking, attend to your green beans. Take the ends off the green beans and cut into large bites, about 2 inches long.
- Prepare fava beans by removing large beans from pods.
- Use a skimmer or slotted spoon to remove potatoes to ice water bath. When cold, remove potatoes and place on a dishtowel. Pat dry.
- In the same water, boil green beans for 2-3 minutes, tasting to see if they are the consistency you might like. Follow the same procedure as the potatoes – ice water, then towel.
- For this dish, boil fava beans for 2 minutes. After chilling, remove the skins.
- Place all the vegetables in a large bowl and pour vinaigrette over. Add crispy ham, if using.
1/4 c. fresh parsley leaves, packed
1/4 c. fresh basil leaves, packed
3 tbls. champagne vinegar (or other gentle, white vinegar)
2 tsp. mustard
2 garlic scapes (or one large clove of garlic)
1/2 tsp. coarse salt
a few grinds of pepper
Add all ingredients to food processor and process until smooth.
- We always pick up a ration of Hitchcock Deli meat for the week – turkey, beef, ham, bacon. Occasionally we might be overzealous in our order and have a little leftover at the end of the week. Crispy ham is a remedy to this problem. Take ham that’s been in your fridge for awhile, crisp it up at 450F for 5-6 minutes and voila – a yummy crunch for pasta, eggs, or salad.
- Feel free to play and add other seasonal veggies that you might prefer, of course.