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By THERESA REYNOLDS Ra|i|»Kannork %t*w* Staff 1 rilrr
Last week we described some of the lesser-known garden vegetables with tips on how to grow them and recipes for their use. Here are some unusual beans for this week:
Broad Beans
Broad Beans are grown in Europe and Great Britain and were more widely cultivated in this country years ago. The beans are large, flat and meaty and have a shape like lima beans but a different flavor. Grow them like any long-podded bean, sowing the seed after danger of frost has passed and the soil has warmed up a bit. h irvest regularly.
To Prepare Broad Beans
Shell, boil 8 to 10 minutes; drain.
DU1 Saute
Toss cooked, peeled mature beans or raw, unpeeled younger beans in a hot skillet with unsalted butter and lemon juice; sprinkle with chopped, fresh dill. Good with meat.
Puree
Puree cooked, peeled mature beans. Reheat with cream and crumbled dried savory; salt to taste.
Broad Bean
and Mushroom Salad
Mix young raw beans with sliced raw mushrooms, chopped fried bacon, and chopped fresh parsley. Dress with vinegar, oil, garlic and mustard.
Black Turtle Beans
Black Turtle Beans are used in soup and are very popular in Cuban and Spanish cooking. Grow them like any other dry bush bean, sowing the seeds a little farther apart as the bushes grow quite large. Before the pods appear, the bush bears light purple flowers which are very attractive. But do not pick! The flowers are essential to the productivity of the plant. Black turtle beans are susceptible to bean
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