Cranberry Lemon Tahini Dip (with Kentucky Wonder Beans)
Our friends came over for a “Stress Free Friday” gathering. A chance to get together, chat, play games and such.
However, one of our friends forgot to write down our house number… but found our house without any trouble. Follow the kale and collards!, he told us. We are the only ones growing them on our street! :)
It has been a while since I’ve shared a garden update.
The good news: We are now harvesting green beans! Both Romano beans and Kentucky Wonder beans. I thought we weren’t going to get anything except for leaves (too much nitrogen?), but once Rob placed the tomato rings, the plants finally had something to hold onto and they shot up with tons of blossoms. And then over to our neighbour, too!
Last year, I only ever harvested a handful of beans at a time. While I kept a handful of dried pods so that I could plant them this year, I felt so sad, never having enough to make a real green bean dish. Not so, this year. I have harvested over 2 lbs so far. All in the span of a week. That may not sound like a lot but I am quickly going through my favourite green bean recipes. I am also being quite vigilant about my harvesting since if you leave the beans on the plant too long, they will become bitter.
Our herbs and collards are still growing strong. Except the basil, it grew too strong, too fast and I missed its lovely basil prime time. Now it is too zingy for me. I am definitely going back to the Pesto Perpetuo basil next year. I grew it last year and it never bolted. The only downside was that the leaves are smaller.
The not so bad news: My dinosaur kale plants have this funny white bug on them. It has been there a while, and I used to just clean it off before I ate it. However, now it looks like the poor plants are suffering. Anyone know what it could be and a natural way to remove them?
The ugly news: After all our efforts with the kabocha squash plants, they all died. I saved 2 squashes but I think the bugs got to them first. Boo. My zucchini plant hasn’t made any zucchinis either. Am I squash-cursed?
Now onto the food:
The good news: I am on a dolma kick. I made some kick-ass dolmas that I will share soon.
The not so bad news: I made a cranberry lemon tahini dip to go with said super fabulous dolmas. The cranberry lemon tahini dip was also super delicious. But somehow, super fabulous + super delicious did not make super super fabulous delicious. Instead they clashed. Both the dolmas (spiced with allspice, cinnamon and cherries!!) and the dip (cranberry, lemon, tahini) had strong flavours that didn’t work out so well together. However, separate, still very good.
At first, I thought the dip was a bit too sweet from the cranberries, so I added more lemon. The tahini adds a decadent silkiness to the dip. After an overnight chill in the refrigerator, it was perfect. I hummed and hawed over what to do with my dip now that I didn’t want it with my dolmas. Throw it into a collard wrap? Smother it onto broccoli slaw with some tempeh?
My brain went all fancy. My hands went simple. I took the freshly picked green beans and scooped up the dip. No adornments needed. Just crisp veggies. Serve this sweet dip with your favourite veggies and crackers… or go fancy and make me jealous. :)
1/4 cup tahini
1/4 cup dried cranberries (consider soaking them, I didn’t but liked the sweet chunks in the dip)
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/4 cup water, or more to thin to your desired consistency
1. In a blender, blend all together until it is smooth and creamy. I still had a few specks of chopped cranberries in mine which I liked.
Makes 1 cup.