What We're Reading This Week

 

Minnesota will compensate two beekeepers for their losses due to pesticides, confirming that these chemicals are harmful to natural pollinators. [MUNCHIES

 

Food 52’s Amanda Hesser talks about the company’s new app, [Not] Recipes, and how it supports our current cooking mentality. [Grub Street]

 

How the Taiwanese beverage “boba” is setting the stage for a whole host of new food trends. [NPR]

 

As the slow food movement progresses, farmers also acknowledge the need to grow domestic flowers. [Modern Farmer]

 

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In Season: Cranberry Beans

cranberry beans

Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked). If fresh cranberry beans are no longer available in your area, buy dried ones and soak overnight before cooking.

How to Store: Fresh, unshelled cranberry beans can be stored in a plastic bag in the refrigerator for three to four days. Dried cranberry beans stored in a cool, dry area will keep for up to a year.

How to Cook: Fresh cranberry beans are very easy to shuck. One pound of beans in the pod yields about 1 1/3 cups shucked beans, or enough for about two to three people. To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes. To cook dried

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