I love fresh seasonal foods.
but I also hate them…

I’m a creature of habit, you see. And, when I find something I like, I quickly make a habit of it (eating it, doing it, etc.)

So, when I quickly create a new habit, savoring the succulence and sweet sour salubrious sensation of a Meyer lemon, for example, I also become heart broken when the seasonal sensation drifts away.

This has always been true of Meyer lemons for me.

Oh, do you remember the recipe years ago – no recipe really, but the HABIT I created – of sweet delicious coconut butter, mixed with Meyer lemon juice, almond butter, and crunchy sprouted almonds. Oh my…topped with a few strawberries.

I was in Lemon Heaven…

Well, this week I scored at the market with some fresh Meyer lemons, as well as a new and interesting “sea creature,” of sorts.

Sea Beans.

or, salicornia, sea asparagus, samphire, glasswort, pickleweed, and more.
These crazy little ferns have a whole slew of pseudonyms.

In fact, Food 52 provides a wealth of info on the little suckers, in terms of their name and history, as well as preparation.

My preparation this time, was rather simple.

Steamed beans.

Meyer lemon vinaigrette.

Pretty easy.

I must say, though, as a salt lover, I really had to watch myself this time. These are SEA veggies, so they carry the saltiness of the sea. It is actually possible to overdo the salt, believe it or not.

Sea Beans and Meyer Lemon Vinaigrette

Serves 1

1 1/2 cup fresh sea beans
1/2 Meyer lemon
2 tsp. extra virgin olive oil
fresh pepper
teeny, tiny bit of sea salt

Steam the beans for 1-3 minutes, until they are bright green and still crispy. Immediately transfer to an ice bath to prevent further cooking.

Acquire some gorgeous strands of Meyer lemon zest and mix with the juice of 1/2 the lemon. Whisk in olive oil, pepper, and a tiny bit of extra salt.
Drizzle over beans.