UN 2016 International Year of Pulses:

The United Nations has designated 2016 the International Year of Pulses, highlighting dried legumes in promoting global sustainability, food security and countering malnutrition.

Pulses include dried beans and peas. Pulses are affordable, high in protein, vastly more sustainable than animal-based food, and they have additional health benefits. Pulses have double the protein found in wheat and triple the amount in rice plus a rich range of micronutrients and B vitamins.

UN Secretary-General Ban Ki-moon said pulses contribute to resolving world hunger, food security, malnutrition and environmental challenges. In addition, pulses have nitrogen-fixing properties than increase soil fertility. This is a special benefit for central Illinois because nitrogen run-off from our region is a major contributor to the dead zone in the Gulf of Mexico.

A recent Oxford University study concludes the global food sys­tem is responsible for more than 25 percent of greenhouse gases, and eating less meat and animal products worldwide could reduce food-related greenhouse gases from 29 to 70 percent. According to study authors, if we continue to eat as we do now, greenhouse gas emissions will increase by 51 percent worldwide by 2050.

More central Illinois farmers are growing pulses. Kym and Lyndon Hartz hope to have this variety to sell over the course of the season at Peoria RiverFront Market:  Vermont cranberry, garbanzo, cannellini, great northern, pinto, Hidatsa red Indian, black coco and navy pea.

Beans!

BY KYM HARTZ

Hartz Produce is venturing in an all new market item this year! Some folks are calling 2016 The Year of the Pulses which is pretty cool since we always wanted to grow dry beans for ourselves to store in winter and throughout the year.

Last season in 2015 we took the first step and planted Vermont Cranberry beans as our starter bean. This bean is great in many dishes and similar to red kidney beans and pinto beans.

We have a small produce farm, and we’re beginners to the whole dried bean venture. We don’t own any large harvesting equipment like the bigger farming operations. We grow, harvest, thresh and clean every bean by hand! It was hard and time consuming but definitely worth it.

We took our dried beans to the Fall Atrium Farmer’s Market, and they were a hit. With the local food movement growing more popular, it’s difficult to source locally grown organically raised beans and grains in smaller cities. We had such a great response from our customers that we have decided to expand our pulses operation! This season we will be growing dried peas and eight varieties of dry beans! With all things farming, it all depends on the weather. We’ll plant in May, and our pulses should be ready to sell at the market sometime around September, so be on the look out!

Bon Appetit Recipe: Brown Rice And Beans With Ginger Chile Salsa (SERVINGS 4)

(CW editor’s note: For a vegan version, omit the cheese. It’s also OK to eliminate the olive oil and use water to “sweat” the onions.)

• 2 tablespoons olive oil, divide
• 1 medium onion, chopped, divided
• 1 cup brown rice
• Kosher salt & freshly ground black pepper
• 1/2 cup coarsely chopped fresh cilantro, divided
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 15-ounce cans black beans, rinsed (or Vermont cranberry beans)
• 1 cup low-sodium vegetable broth or water
• 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
• 1 garlic clove
• 1 tablespoon chopped peeled ginger
• 1 tablespoon finely grated lime zest
• 1/4 cup fresh lime juice
• 1 avocado, halved, pitted, chopped
• 1/4 cup crumbled Cotija cheese or feta
• Lime wedges (for serving)

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add 1/4 of onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice and stir to coat. Add 2 cups water and season with salt. Bring to a boil, reduce heat to low, cover, and cook until rice is just tender, 40-50 minutes.

• Remove from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Fold in 1/4 cup
• cilantro; season with salt and pepper.
• While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over
• medium heat. Add 1/3 of remaining onion. Cook, stirring occasionally, until onion has
• softened, about 5 minutes.
• Add coriander and cumin; stir 1 minute. Add beans and broth; season with salt and
• Bring to a boil, reduce heat, and simmer, occasionally mashing beans, until
• thickened, 8-10 minutes.
• Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a
• chunky sauce forms. Season salsa with salt.
• Serve rice with beans; top with salsa, avocado, cheese, 1/4 cup cilantro, and lime wedges.