Produce Briefs...
Galia Melon
The Galia melon has a lightly netted golden yellow rind with a pale glacial green succulent flesh that has a signature spicy sweet flavor with tropical and perfumed aromatics.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
Fresh Lima Shelling beans are vailable in the late summer to early fall.
The Lima Shelling bean, botanical name Phaseolus lunatus, AKA Butter bean is a member of the Fabaceae family. It is cultivated as an immature green bean and as a pulse: legumes designating for drying. There are dozens of Lima bean varieties with beans varying in shape, size and color. Beans can be white, cream, red, purple, mottled, brown and black. Not only is the bean edible, but the plants leaves and pods are also used as food. Though marginally used in processed form as a pulse, Lima Shelling beans can be used as an additive in flours and bean paste.
Fresh Lima Shelling beans have flattened semi-circle pods which house an average of two to three roughly oval squat seeds which are referred to as beans. The fresh immature beans are lean, starchy and slightly grassy. Once cooked, the beans develop a swollen, dense and meaty consistency and a sweet almond aftertaste.
Lima Shelling beans may be eaten raw when still in their immature green bean stage, yet they truly are better versed as a pulse. Lima Shelling beans are well showcased as the main ingredient in a soup and cassoulet, as the beans hold their shape under long cooking times, stand up well to plenty of seasoning, and possess a rich aroma when slow cooked. Cooking times will be shorter and soaking is not required when fresh shelled Limas are used. Complimentary pairings include bacon, ham, corn, chiles, tomatoes, chicken, cumin. garlic, oregano, stewed pork, cooked eggs, cream, cilantro, curry, melting and fresh cheeses, vinegar, feta, citrus, pea tendrils, roasted fish, bitter and mild greens, butter and olive oil.
Despite the Lima bean was named after the city of Lima, Peru, the pronunciation of these two words is distinctly different.
The Lima Shelling bean is a native of the Americas, from modern-day Mexico to Argentina, and originated in what is present-day Peru. The large-seed variety of lima beans was domesticated in prehistoric times, probably about 6500 BC. A small-seed variety was separately domesticated, circa 800 BC. Domestication spread to Europe during the 16th century. The Lima Shelling bean is now found growing in many tropical, subtropical and warm temperate regions of North America, Central and South America, Africa and Asia.
Recipe Ideas
Recipes that include Lima Shelling Beans. One
is easiest, three is harder.
| McGrath Family Farms | Homepage |
Seasons/Availability
Fresh Lima Shelling beans are vailable in the late summer to early fall.
Current Facts
The Lima Shelling bean, botanical name Phaseolus lunatus, AKA Butter bean is a member of the Fabaceae family. It is cultivated as an immature green bean and as a pulse: legumes designating for drying. There are dozens of Lima bean varieties with beans varying in shape, size and color. Beans can be white, cream, red, purple, mottled, brown and black. Not only is the bean edible, but the plants leaves and pods are also used as food. Though marginally used in processed form as a pulse, Lima Shelling beans can be used as an additive in flours and bean paste.
Description/Taste
Fresh Lima Shelling beans have flattened semi-circle pods which house an average of two to three roughly oval squat seeds which are referred to as beans. The fresh immature beans are lean, starchy and slightly grassy. Once cooked, the beans develop a swollen, dense and meaty consistency and a sweet almond aftertaste.
Applications
Lima Shelling beans may be eaten raw when still in their immature green bean stage, yet they truly are better versed as a pulse. Lima Shelling beans are well showcased as the main ingredient in a soup and cassoulet, as the beans hold their shape under long cooking times, stand up well to plenty of seasoning, and possess a rich aroma when slow cooked. Cooking times will be shorter and soaking is not required when fresh shelled Limas are used. Complimentary pairings include bacon, ham, corn, chiles, tomatoes, chicken, cumin. garlic, oregano, stewed pork, cooked eggs, cream, cilantro, curry, melting and fresh cheeses, vinegar, feta, citrus, pea tendrils, roasted fish, bitter and mild greens, butter and olive oil.
Ethnic/Cultural Info
Despite the Lima bean was named after the city of Lima, Peru, the pronunciation of these two words is distinctly different.
Geography/History
The Lima Shelling bean is a native of the Americas, from modern-day Mexico to Argentina, and originated in what is present-day Peru. The large-seed variety of lima beans was domesticated in prehistoric times, probably about 6500 BC. A small-seed variety was separately domesticated, circa 800 BC. Domestication spread to Europe during the 16th century. The Lima Shelling bean is now found growing in many tropical, subtropical and warm temperate regions of North America, Central and South America, Africa and Asia.
Recipe Ideas
Recipes that include Lima Shelling Beans. One
is easiest, three is harder.| Fat Free Vegan Kitchen |
|
Fresh Lima Bean and Herb Soup |
| summer的家 |
|
杏仁炒荷兰豆 |
| Manger a Trois |
|
Pasta with Butternut Squash and Lima Beans |
