dr martens ben boot Martin lima beans
Dr. Martin was a longtime resident of Westtown township, living for many years along Street Road, in the vicinity of the Westtown Thornbury Elementary School. His hobby was growing vegetables and his lima beans were widely known for their size and quality.
Always active and interested in township affairs, he was a champion of preserving the township rural farm character of the township.
Flynn said the legumes are known for their tenderness and flavor. Generally, large limas are not tender, but these are, he said holding up one of the beans, which are almost twice the size of a regular lima bean.
As seems to be the pattern with most produce this year, the limas came in early with the first picking on July 26. That s the earliest we ve ever gotten them, said Danni Hayes, Pete s Produce manager.
The legume was named for the capital of Peru, where they ve been cultivated for more than 7,000 years. What you are eating is actually the seed. For a 2,000 calorie diet, the daily recommendation is about 5 ounces. One half cup of baby lima beans are fat and cholesterol free,
only 100 calories and provide 20 percent of the daily recommended amount of fiber. Diets rich in dietary fiber have been shown to have a number of beneficial effects including decreased risk of coronary artery disease.
Pete s Summer Succotash
2 tbs extra virgin olive oil
1 cups Pete s candy onion
Coarse kosher salt to taste
1 large garlic clove, minced
3 cups cherry tomatoes (about 1 pounds
2 cups corn kernels cut from four ears of corn, preferably 2 white, 2 yellow
2 cups fresh Dr. Martin lima beans (from about 2 pounds of pods) or butter beans
3 tbs thinly sliced fresh basil
Pete s Produce Farm
Lima Bean Salad with Prosciutto Arugula
1 tbs dijon mustard
1 tbs fresh lemon juice
cup olive oil
10 ounces frozen baby lima beans
2 ounces prosciutto sliced thin and cut in inch pieces
1 red onion small, chopped finely
2 tsp. tarragon leaves fresh, minced or 1 tsp. dried
1 c. arugula leaves chopped
Salt and pepper to taste
In a serving bowl, whisk together the mustard, lemon juice, and salt and pepper to taste. Add the oil in a slow stream, whisking until combined. In a saucepan of boiling water, boil the lima beans for 2 minutes. Drain well. While still warm, toss the beans with the dressing, Prosciutto, onion, tarragon,
arugula and salt and pepper to taste. Serve warm or at room temperature.