Beans for the Planet
Plus this week in The ALMANAC: A spring playlist, April planting calendar, and a fresh, easy spring salad recipe!
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This week, during our conversation with Danielle Schwab about our food supply chains and all of the nuances in eating more mindfully for the planet, she talks about the potential of beans as an affordable and nutritious component of a sustainable diet. This inspired me to go dig out the dried chickpeas (otherwise known as garbanzo beans) I’d had sitting in my pantry for awhile. I soaked them for 24 hours or so and then cooked them on low heat in chicken broth until they were soft and buttery, ready to make something delicious. I ended up making two dishes with them, a quick hummus that I whipped up with my immersion blender, and a wonderful spring salad that I love to make with foraged spring greens.
Both of these things took us through several days of meals and snacking, and all of it tasted so satisfying and deeply nourishing. For some reason, I don’t think to cook beans all that often, but it was good to be reminded of how simple and delicious they can be—with an endless variety …
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