Farmer's Markets

We're so lucky to have a Farmer's Market in almost every neighborhood in San Francisco.    You can get farm fresh produce any day of the week at one of them.  I usually go to the Civic Center market on Wednesday (close to my office) and the Fillmore Center market on Saturday (close to home).  But, I go to others as necessary, or out of curiosity.

Yesterday I bought some beautiful green beans, yellow wax beans and fresh cranberry beans, as well as a bunch of purslane.  Now I'm sure you've all had the mundane three bean salad made with canned green beans, canned yellow beans and canned kidney beans.  I much prefer a fresh version, often adding grains to make it a hearty side dish.  The leftovers are great for lunch the next day.

I've recently discovered purslane.  Commonly considered a weed, the plant is rich in vitamin E, vitamin C and beta carotene, high in protein and a great source of essential omega-3 fatty acids.  The stems are soft so you can chop the stems and leaves into salads, soups, omelettes, and anything else you'd put greens into.  I add it to corn salad, succotash and of course my three bean salad.

Three Bean Salad
1 cup yellow wax beans, cut into 1 to 1 1/2 inch pieces
1 cup green beans, cut into 1 to 1 1/2 inch pieces

1 cup shelled cranberry beans
1/4 cup finely chopped scallion, white and green
1/4 cup finely chopped red pepper
1 Tablespoon finely chopped dill
2 Tablespoons finely chopped parsley
1 clove garlic, finely chopped (or more to taste)
1/2 cup uncooked farro
1 cup purslane coarsely chopped
Lemon Viniagrette (recipe follows)

Bring a large pot of water to boil.  Add 1 tsp salt.  Blanch yellow and green beans for about 3 minutes until tender but still firm.  Remove with a spider into an ice water bath.  Cook the cranberry beans for about 10 - 15 minutes in the same water.  When tender, remove with a spider into an ice water bath.  Mix together with the onion, red pepper, garlic and herbs.  Toss with enough lemon vinaigrette to coat. 

Put the farro in the same water and boil for 20 to 30 minutes, until tender but still firm.  Strain.  Toss with about 1 Tablespoon of lemon vinaigrette while still warm.

Mix all together. Toss in purslane.  Add vinaigrette if necessary.  Taste for salt and pepper.  Serve at room temperature.

Lemon Vinaigrette (I like vinaigrettes that are tart.   If not to your taste, add more oil)
1/2 cup lemon juice
1 Tablespoon honey
1 Tablespoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
pinch of cayenne
1/3 cup olive oil

Whisk together all except oil.  Slowly add oil while whisking to emulsify.