iEat Green - SustainAbility Farm - 08/01/12

My guest this week will be Wendy Kaplan, founder of SustainAbility Farm, a one-acre farm at the Planting Fields Arboretum State Historic Park in Oyster Bay, Long Island. The farm was started as a way for Wendy's daughter, Rachel who is autistic to get her independence. Wendy & Rachel come six days a week. They are joined by a group of approximately 10 adults with autism and other developmental disabilities as well as their helpers: their parents or companions. The farm provides local produce to a community organization and also sells the produce from their small farm stand. Peruvian White Lima Beans with Zucchini & Saffron

2 cups Peruvian Lima Beans, cooked according to directions 1 large onion, chopped 4 carrots, chopped in large chunks 2 zucchinis, or  1 zucchini and 1 summer squash ½ pint grape tomatoes, cut in half olive oil 1 teaspoon saffron threads, in 1/3 cup boiling water 2 teaspoons chopped Garlic ¼ teaspoon Chinese 5 Spice 2 Tablespoons chopped fresh cilantro 2 Tablespoons chopped fresh parsley salt to taste

Sauté onions and carrots in Olive Oil and cook until onions are translucent.  Meanwhile, in Pyrex measuring cup, pour 1/3 cup of boiling water over the saffron threads and let stand for 5 minutes. Add zucchini to the onions and carrots and cook for 5 more minutes. Add the grape tomatoes, Peruvian Beans and garlic. Add the saffron water and Chinese 5 Spice. Cover and let simmer for 10 minutes, stirring often. Add the cilantro and parsley and salt to taste.