Years ago, I bought some flageolets at a farmer’s market and I have been saving them in a jar. I finally cooked them up according to a French cookbook, blanching first then using a pressure cooker for 15 minutes instead of simmering them for an hour. They are delicious! Here they are sauteed with peppers, carrots, onions, garlic and ginger. I later added mushrooms, brown rice and kale fresh-picked from my garden.

I also found some rambutan at Trader Joe’s and brought it to the Saunterer’s Potluck on July 1.

Rambutan from Guatemala