Lunchbox Liz

Stepping back from a volunteer position is always hard. For the past two years I have been the chair of the marketing committee for Cresset Community Farm, which means that when I do my farm chores I sit down at a computer. The job that pays my bills requires that I sit in front of a computer, as do some of my hobbies like blogging, so I was loathe doing the same in my volunteer life. Life is now calling for me to do other things that requre more more dirt digging and less key tapping. It is hard to walk away from a job that you know needs doing, but one has to have faith in the power of community--nature abhors a vacuum. Times like these call for a good dose of soul food.

Today’s Lunch
Lima Bean and Mustard Green Soup

Soak 2 cups of lima beans overnight. Rinse the soaked beans a few times and add them to a pressure cooker (an absolute must for cooking beans at high altitude) with enough water to cover the beans. Add red pepper flakes, oregano, and a bay leaf. Do not add salt as it will slow the cooking time. Bring to a boil on high and then reduce heat to medium low for twenty minutes. Turn off head and allow the pressure to drop naturally. Chop one onion and two cloves of garlic and cook in 2 tbsp coconut oil. Add 1 bunch (8-10 leaves) of chopped mustard greens and sauté until tender. Add to beans. Salt to taste and add a little water or stock if the soup is thick.