I was reading an article in the food section of todays NYT and came across a recipe using shell beans (cranberry, etc.) that are ripe now and in the farmers' markets of Manhattan. The recipe looks great but I didn't remember seeing fresh beans at the Berkeley F.M. on Saturday. It's weird, I've made my own edamame by cooking fresh soy beans and used favas a million times as well as cooking fresh garbanzos, but I never prepared fresh limas or cranberries.
Any info here?