Green Beans
In skiing there is a phrase called "hero snow". It means that the conditions are sooo perfect, that any skier, at any ski level can look fabulous. I was joking with some shareholders, at pick up last week, that this growing season is like "hero farming". You can expect good food from me every year, but maybe not this early or to this bounty. I guess I can take the heat if I get to be a hero farmer : )
So this week we get green beans! Mmmmm. These beans grow on small "bushes" from a flower that looks a bit like a snapdragon. They grow plentiful and need to be picked every other day.
How to Blanch Green Beans (for freezing) Fill a mixing bowl halfway with ice and enough water to cover it. Bring a pot of salted water to a boil and cook the green beans until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the green beans from the pot to the ice bath. Drain when cool, about 1 minute.
How to Steam Green Beans Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the green beans in the basket, cover, and steam until just tender, 3 to 4 minutes.
How to Store Green Beans Refrigerate unwashed green beans in a plastic bag or container in the vegetable drawer.
Thank you to all who bought ice cream last week; )
FISH!!! FISH!!! FISH!!!
Fish shares are still available. You can get them for as few or as many weeks as you would like. This is a photo of our red perch over zucchini, kale and rice. It has been very tasty, SUPER fresh and well worth it!
This week's loot: lettuce, new potatoes, green beans, zucs, summer sq, cucumbers?, scallions, cabbage, cilantro, oregano
Next week's loot: very similar : )
Recipes
Pesto Potato Salad with Green
Recipes
Pesto Potato Salad with Green
Now, I’m going to have to insist that you make your own pesto. Okay, I can’t insist, but I do highly recommend it. Even the best store-bought stuff lacks the flavor wallop of making your own — they may look green, but turn out to be mostly oil — and with basil inching its way towards Greenmarkets, it’s more delicious than ever to make your own. Brightening the flavor with vinegar and a good helping of salt and pepper keep this from bland-dom (a critique of many pesto potato salads), and the green beans provide the perfect antidote to those carb-phobic types.
2 pounds small Yukon gold or red-skinned potatoes, quartered1 pound green beans, cut into one-inch segments
2 pounds small Yukon gold or red-skinned potatoes, quartered1 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled
1 bunches of basil (about one ounce each)
1/8 cup olive oil
3 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/8 cup chopped green onions (scallions)
1/8 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Green Bean Zucchini Salad
In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp 3 to 4 minutes.Drain in a colander, rinse under cold running water to stop the cooking, and drain again.In a medium size bowl, combine the olive oil, garlic, tarragon, and pepper.Add the green beans, zucchini, and onion and toss well.Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally
In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp 3 to 4 minutes.Drain in a colander, rinse under cold running water to stop the cooking, and drain again.In a medium size bowl, combine the olive oil, garlic, tarragon, and pepper.Add the green beans, zucchini, and onion and toss well.Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally
