I love going to our farmers market. In Santa Barbara, the variety of produce found at our Saturday market is unbelievable. It’s a great start to the weekend to comb the isles, coffee in hand, for things that are seasonal and unique— like these dragon tongue beans. I wait for these beans every year to add their crazy color and awesome crunch to my early summer veggie platters. This year, back in March, I decided to plant some myself. It took awhile to find the seeds, but I have to say that the hunt was definitely worth it. Now, I have bowls full of these delicious beans, and they were so easy to grow I feel like I didn’t even do anything!
For serving, I like to make a quick, fresh dip for the beans. Since we’re spending this weekend with my husband’s family, I wanted to share this Gorgonzola dip in tribute of Aunt Penny, who passed it along to me years ago. This creamy, tangy dip pairs perfectly with the slightly sweet, crunchy beans. If you like the dip, it also makes a great dressing for a wedge salad.
2 tablespoons of Meyer lemon juice
½ cup Gorgonzola crumbled
1/3 cup low fat sour cream or Greek yogurt
4 tablespoons mayonnaise
1 teaspoon salt
Cracked pepper to taste