Eastside Road, Healdsburg, October 31, 2009—THING IS, LIMA BEANS were always one of those vegetables not to my taste. Partly that chestnutty texture (though in fact I do like chestnuts), partly the faintly grassy flavor, mostly the fact that Mom always burned them without, somehow, altering the mushy texture she'd given them by boiling the bejeezus out of them first.
Along came Nancy Skall and her beans. Two varieties are particularly wonderful: willowleaf and musica. These are the musicas, very flat and thin, beautifully smooth, a little bit grainy on the tooth, deep with flavor. Lindsey cooks them in olive oil; I'd swear she put a bit of butter in with them too. It takes longer to shell them than to cook them.
Otherwise tonight, an ear of corn, a hunk of salmon, braised chard and kale. If only the Phillies hadn't lost.
Pinot grigio, "Vivace", Contadino, 2008 (only 12%, and quite effervescent)