If you’re like the Accidental Locavore, you probably haven’t given pimentos much thought. They’re the little red things inside green olives, n’est pas? Correct, but how did they get there, and what do they look like? In this week’s farmbasket, there was a quartet of pimentos, along with a little note: “we’re pimentos, roast us“. It’s hard to spot in this photo, but behind the cranberry beans. there’s a little green stem, that’s one of the pimentos. They look a little like a persimmon, but bright red, heavy and firm.
Since sometimes, I do what I’m told, I roasted them on the grill until the skins were blackened and they were tender. Then put them in a bowl with a piece of saran wrap tightly over it, to steam off the skins (this works for roasting all peppers, so remember it) and let them sit for about 1/2 hour. Then I took the skin off, cut out the center and seeds, and cut them into strips. They’re currently in a jar with some olive oil, awaiting a salad, sandwich, or even a cocktail olive…
As you can see from the photo, I got a mess of cranberry beans. Anyone have a good recipe for them?
Also in this week’s basket, the first cantaloupe of the season which I am going to finish as soon as I post this. It’s perfect, and so good! Corn, tomatoes, including the first of the heirlooms, salad greens, romaine lettuce, little round squashes, yellow and green, tiny potatoes, possibly corrolas, a beautiful purple cabbage, zucchini and summer squash, and a bunch of basil with the biggest leaves I’ve ever seen!
Don’t forget to send me your ideas for the cranberry beans!
On Friday, my first attempt at pickling, check it out.