Our Mission

Annel & Drew's Kitchen is committed to producing the best quality hand made food using the finest, local, organic ingredients. We strive to support the local economy and build lasting relationships within the community while bringing families together and getting people in touch with their food sources.

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What’s Happening

Taste the love! All items on our menu are made from locally grown, organic produce. Our food waste is used as compost to produce soil at the Paul Ecke Central School garden program where the students have a hands on learning experience. Check out their progress here.


Leucadia Farmer's Market
Paul Ecke Elementary School
185 Union St.
Encinitas, CA 92024
Sundays (10-2)

Many people harbor a small, secret fear of the shelling bean. They’re alluringly pretty but securely sealed inside their waxy shell. But what do you do with them? And is it worth it?

First, shelling beans are an heirloom’s heirloom. Easy to preserve by simply drying, they have been farming currency for hundreds of years, passed from one gardener to another and earning clever names as they went. Black Turtle, Bohemian, Old Timer, Ozark Razorback, Greasy Grits…

At Suzie’s Farm, they grow two heirloom varieties. This blushing pink beauty is called Dragon’s Tongue. The actual beans inside are pale green, not very starchy, and the perfect foil to any of your favorite fresh herbs.

We don’t think of shelling the beans as work. Instead, it’s a welcome excuse to sit down for a few minutes. Put on a great podcast or a record you haven’t listened to for a while, kick your feet up, and let your fingers do the work. It’s just as good as knitting, and you’ll end up with a delicious dinner…more practical at this time of year than a sweater.

These are more of a fall vegetable, but they’re making an early preview appearance. Grab some while you can and use them in this easy spread recipe. It goes great with crudites or on toast.

Fresh Shell Bean and Herb Spread
Makes about 2 cups
1 pound fresh shell beans (about 2 cups shelled)
2 fresh thyme sprigs
2 teaspoons chopped fresh herbs, your choice
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
2 cloves garlic, minced
Lemon juice to taste (about 1/2 a lemon)
Salt and freshly ground black pepper

Remove beans from pods. Place in a saucepan with thyme sprigs, and enough water to cover by about an inch. Bring to a boil. Reduce heat to low and simmer until beans are tender and able to be mashed with a fork, about 40 minutes.

Drain the beans, reserving the cooking water and discarding the thyme.
Return beans to the saucepan or a bowl, add olive oil and 1/4 cup of the cooking water, and coarsely mash with a fork or potato masher. Add chopped herbs, onions, and garlic and continue to mash until combined. If necessary, add more cooking water or olive oil to reach desired consistency. Season to taste with lemon juice, salt, and pepper.

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