Culinary Adventures with Camilla

One of the great things about being a food writer: learning more about artisan foodsmiths. Today I received a package from Rancho Gordo Beans , one of the sponsors for all the Food52 potlucks coming up next month . Rancho Gordo Beans grows heirloom beans in Napa. Heirloom varieties tend to have lower yields than other beans, but the payoff is in the flavor and texture. Most Rancho Gordo beans are new world crops, meaning they are indigenous to the Americas.  Originally from Colombia, these beans - Cargamanto - have been bred around the world and have become Madeira, Borlotti, Tongues of Fire, Wren's Egg and many more. While I packaged up most of these for the potluck giveaways, I kept a pound for myself to try this recipe... Pasta e Fagioli adapted from the Food Network recipe olive oil 5  cloves garlic, smashed red pepper flakes, to taste 1 T chopped fresh rosemary 1/4 C cubed pancetta 5 canned whole San Marzano tomatoes, crushed by hand 1 C dried cranb...

This week's challenge for the  Food Matters Project was chosen by Kathleen + Tom of Life with the Lushers : Edamame Cakes with Soy Drizzling Sauce. From the look of their blog, they are a fun duo; and this recipe was fun as well. I had some cranberry shelling beans from my CSA box and made up the difference with some fresh peas. I've used cranberry shelling beans before, but this was the first time I noticed that they are snowy white when you first shell them. Then, after cooking, they turn a deep cranberry color. Hence the name. Perhaps. 1 C fresh cranberry shelling beans 1 C fresh peas 1 egg white whole wheat flour, as needed ground ginger freshly ground salt freshly ground pepper Add the shelling beans to boiling water and cook till tender; this probably took about 20-25 minutes. Drain the boiling water into a bowl and blanch the peas in the cooking water. Drain the peas and place both the beans and peas in a bowl. Use a potato masher to create a...