The 5 Weirdest Farmer's Market Items and How to Use Them

Summer brings overflowing CSA boxes and a rainbow of fruits and vegetables to the farmer's market. Although the fresh produce is a welcome treat, it can be overwhelming to be faced with 10 types of leaves in varying shades of green with names like mizuna, tatsoi, and shiso that sound like monsters from a Japanese animation flick.

How to start taming these creatures? Here are a few hints: Haricots verts is French for green beans. They are basically the same as their American cousin, only longer, thinner, and weaker, like most things French. Mizuna and tatsoi are both variations of a field mustard which have been bred for use in cooking. They have a peppery flavor similar to arugula and can be used similarly, in salads, sauteed with olive oil and garlic, or in sauces and as garnishes. Pea vines are the tender shoots of snow peas. They have a similar flavor and can also be sauteed or stir-fried with butter to accompany meats or spicier fare. Instead of retreating to the familiarity of spinach and kale, read on to find out how to use other seemingly alien produce.

Fava Beans: It's really no wonder that the fava bean hasn't become as popular in America as it has been for centuries in Europe, Asia, South America, and the Middle East. This fussy lima bean on steroids takes hours to prepare, and if there's one thing Americans hate, it's time-intensive food prep. That said, if your idea of a perfect afternoon includes shucking, boiling, and removing waxy coatings from large green legumes, the smooth texture and nutty flavor of the bean has been heralded as well worth the effort, and once the labor is behind you, they're fairly easy to use.

At the farmers market you will likely find them still encased in their placid green pods, which should not be cracking open, as this indicates an old bean. If it still sounds like too much work, here is a recipe that may inspire you to take on the demanding beans.

Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese
Ingredients
4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley
Directions
Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

From foodnetwork.com