Lined in nature’s bubble wrap.

This recipe is jumping the gun a bit, but I’m in pre-game training for the glory of summer’s farmers’ markets! Living in California has introduced me to a whole new way of thinking about food. I imagine California to be a little like cooking in France, which I intend to do one day. Different cuisine obviously, but definitely a focus on freshness. The farmers’ markets begin to come alive this time of year. Right now, bright juicy strawberries fill the stands – gone in a flash! Snap peas, artichokes and asparagus grace us with their unique slice of the palate. We still have all of the delights from winter: squash, carrots and potatoes. No more garlic. But, grocery stores thankfully fill in a few gaps of necessity. I fear I couldn’t bear a few months without garlic, but I should probably try restraining one year. Might expand this cook, whose every dish begins with the obligatory (and oh so tasty) garlic and onions.

Creamy Lima beans will be rearing their vegetable heads in a of couple months. Fresh beans, housed in their protective bean satchels lined so delicately in nature’s bubble wrap. I first made this dish two summer’s ago. It was the first time I had ever bought fresh Lima Beans. I shot from the hip, and it worked! It took me a couple tries to re-create the original, but I eventually nailed it. This recipe was designed for my cookbook, but it has just been cut. Too good to toss, I thought I’d share it here.

This time of year, I cheat this dish with frozen Limas. When fresh is unavailable, frozen is the next best option. Manufacturers freeze produce when it is in-season because it is the most bountiful (and luckily the most nutritious!) time of the crop’s cycle. So though you won’t be able to taste this dish in its full glory with summer cherry tomatoes and fresh Lima beans quite yet, I give this recipe to you now, so that you will have a time or two to practice before summer starts playfully tossing its delicious edible confetti.

Click HERE for the Summer Lima Beans with Cherry Tomatoes & Sun-Dried Black Olives recipe…

Get ready for Summer’s bounty!

xo – Organic Spark

3 comments


  • Jennifer Dawn Rogers

    This looks so delicious! When are we going to get together again? xoxoJen

    April 2, 2010
  • M.

    This looks amazing, healthy and delicious as well. Love bean salads, combination with olives must be really good.

    April 6, 2010
  • My Farmhouse Kitchen

    Looks great to me , Molly

    I can't wait for Summer farmers market either…

    do you go to the one in santa monica?

    here in san luis obispo we have that thursday night deal. i don't like it..too much like a carnival…i like the ones that are just farmers…not juggling and puppets..arg !

    i am on board with the BELOVED and ADORED jamie too…what a DOLL !

    fun visiting you here today, my friend

    kary

    April 7, 2010

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