Working on polishing up our recipes to turn into a cookbook has spurred me on to cook some of our homegrown dried goods that I often forget about. I gave my sister some of our scarlet runner beans in December, and she recently told me that they tasted exceptional when just stewed up in water. Mark's a reluctant bean-eater, so when I cooked my own batch, I resorted to diversionary tactics involving bacon, onions, frozen red peppers, sweet corn, and cheddar...and my anti-bean husband liked the dish so much that he snuck some extra beans out of the fridge while cleaning up the kitchen!

Now I just need to work on a good recipe for mung beans. In the past, we've sprouted them and used the sprouts in tuna salad and (sometimes) stir fries, but nothing I've made has really hit the spot yet. Time to experiment!

As a side note, David is the winner of our cookbook-naming contest, with the awesome suggestion (slightly tweaked) of Farmstead Feast. David, be sure to email anna@kitenet.net to claim your prize!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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