Week 16
As I am sitting here, a little damp from morning harvest, with the front door open, I am wondering if I shouldn't close it and pop on the heat for just a minute. For someone who works outside all day I am such a baby when it comes to being warm (as in very warm) when I am inside. Perhaps I will build our first fire of the season.
We are having farmers over tonight with a theme of food that you didn't eat enough of this summer and I am really not feeling all that summerish at the moment. I am sure I can change my tune if I just think about the fact that I am not going to eat a tomato for many months starting very soon!
Hope you all are enjoying the rain.
Green Beans - We were really on the fence about planting green beans. They can be hard to sell at a price that justifies growing them and they just never do as well for us as we think they should. After 10 years of them not really working that well in our system and our downsizing it seemed like a good time to let go of them. Then I got sad about it one May day and planted a bed in a part of the field that has always had hideous weed pressure. I knew it was less than ideal but it was one of the few places on the farm that wasn't already mapped out. Well, that went about as well as one would have expected. After the spring carrot field turned into our last planting of zukes and cukes there was about a hundred feet of empty space. Hmm, I thought, is it too late? Almost too late, but they made it and are in your box this week. We ate some grilled on a salad with grilled steak, grilled onions and blue cheese and they were so good that we ate some again the next night.
Rainbow Chard
Carrots
Garlic
Potatoes
Cherry Tomatoes
Radish - Large Only
Herb - Large Only
This green beans goma-ae calls for mirin and is the recipe I use, but many recipes don't call for it if you don't have it and don't want to buy it. They typically use a little more sugar. With just a few ingredients it is an easy dish and incredibly delicious. The Asian grocer, Arirang out by the Goodwill in Hawk's Prairie sells already toasted sesame seeds if you want to eliminate a step. Some stores also sell them pre-ground but I don't think Arirang has them packaged that way.
Showing posts with label Green Bean Recipe. Show all posts
Showing posts with label Green Bean Recipe. Show all posts
Sunday, September 15, 2019
Sunday, July 31, 2016
Week 10
Most of the time we try to have what we call a no alarm Sunday. We don't get up much later than normal but it is just nice to feel like there is a bit of flexibility and it is nice not to listen to the alarm go off four or five times while I have coffee and tidy up - someone likes to snooze. This morning we had an alarm of a different sort. I casually glanced out the kitchen window after I made coffee and noticed Blackberry in the corn field. Not the invasive weed, but the neighbor's large black cow, who was looking at me from from the edge of the field while chewing. I yelled to Kelly who was still in bed. "There is a cow in the corn", I shouted. "Shut up" he responded in annoyed disbelief thinking I was just trying to wake him up. "No seriously, there are two cows in the corn, no there are three cows in the corn" I said as I approached the window and my view widened. He was dressed before I even finished the sentence. I called the neighbors and Kelly convinced the cows to hit the road. The damage could have been much worse. I would estimate it at about four nice steaks and few packages of ground beef. They also sampled the zucchini and melons but they seemed to favor the corn. I don't typically feel like we live in the country but this morning I did.
We do have some corn from a different field that is ready to harvest and you will have it in your boxes this week along with some other summer treats.
Lettuce
Zucchini - All you can eat…help yourself.
Cherry Tomatoes
Slicing Tomato - This one is a little iffy but I am hopeful. You might have bell peppers instead.
Corn - This is a small planting. The planting at our house, even after this morning's incident, will hopefully produce a heftier harvest a little later in the season.
Green Beans - Thanks to a farm share member I had the best green beans the other night. I am not sure I made it exactly how she does but it was delicious. Chop up some tomato and garlic and put them in a bowl with some olive oil and salt. Stir the mixture and let it sit while you prep the green beans. Remove the stems of the green beans and slice them into three pieces. Blanch until they reach the point at which you like to eat your green beans. Drain and toss into the tomato mixture. Add a little chopped basil and or parsley. I liked how the slicing tomato gave off a lot of juice but cherry tomatoes would make for a prettier presentation.
Poblanos - Cauliflower for those of you who received poblanos last week
Garlic
Papalo - Add On Veggie Only
Papalo
Two years ago this week Kelly and I got married in our back yard by our friend Chad with his wife and kiddo sharing a front row seat with our friends Josh and Mellissa, from Newuakam Valley Farm, serving as our witnesses. It was low key and we all sat around our dining room table for tacos and chile rellenos afterward. Melissa brought one of the best salsa I had ever had. It was made with plums from their farm and seasoned with papalo. I had not only never had papalo, I had never heard of it. Apparently it is eaten daily in Bolivia and is native to South America. It can be found growing wild in Mexico and in Texas and Arizona. It has a distinct taste. Despite my love of the plum salsa I am a little unsure about it at the moment. Our plums are almost ready and I will give it another go when we make tacos for our anniversary. What should you do with it? In Puebla it is eaten on a sandwich called a cemita and according to the internet often found in vases in restaurants so that customers can add it to their food. I would suggest using it the way you use cilantro in salsa but use far less. It can also be used in guacamole.
Most of the time we try to have what we call a no alarm Sunday. We don't get up much later than normal but it is just nice to feel like there is a bit of flexibility and it is nice not to listen to the alarm go off four or five times while I have coffee and tidy up - someone likes to snooze. This morning we had an alarm of a different sort. I casually glanced out the kitchen window after I made coffee and noticed Blackberry in the corn field. Not the invasive weed, but the neighbor's large black cow, who was looking at me from from the edge of the field while chewing. I yelled to Kelly who was still in bed. "There is a cow in the corn", I shouted. "Shut up" he responded in annoyed disbelief thinking I was just trying to wake him up. "No seriously, there are two cows in the corn, no there are three cows in the corn" I said as I approached the window and my view widened. He was dressed before I even finished the sentence. I called the neighbors and Kelly convinced the cows to hit the road. The damage could have been much worse. I would estimate it at about four nice steaks and few packages of ground beef. They also sampled the zucchini and melons but they seemed to favor the corn. I don't typically feel like we live in the country but this morning I did.
We do have some corn from a different field that is ready to harvest and you will have it in your boxes this week along with some other summer treats.
Lettuce
Zucchini - All you can eat…help yourself.
Cherry Tomatoes
Slicing Tomato - This one is a little iffy but I am hopeful. You might have bell peppers instead.
Corn - This is a small planting. The planting at our house, even after this morning's incident, will hopefully produce a heftier harvest a little later in the season.
Green Beans - Thanks to a farm share member I had the best green beans the other night. I am not sure I made it exactly how she does but it was delicious. Chop up some tomato and garlic and put them in a bowl with some olive oil and salt. Stir the mixture and let it sit while you prep the green beans. Remove the stems of the green beans and slice them into three pieces. Blanch until they reach the point at which you like to eat your green beans. Drain and toss into the tomato mixture. Add a little chopped basil and or parsley. I liked how the slicing tomato gave off a lot of juice but cherry tomatoes would make for a prettier presentation.
Poblanos - Cauliflower for those of you who received poblanos last week
Garlic
Papalo - Add On Veggie Only
Papalo
Two years ago this week Kelly and I got married in our back yard by our friend Chad with his wife and kiddo sharing a front row seat with our friends Josh and Mellissa, from Newuakam Valley Farm, serving as our witnesses. It was low key and we all sat around our dining room table for tacos and chile rellenos afterward. Melissa brought one of the best salsa I had ever had. It was made with plums from their farm and seasoned with papalo. I had not only never had papalo, I had never heard of it. Apparently it is eaten daily in Bolivia and is native to South America. It can be found growing wild in Mexico and in Texas and Arizona. It has a distinct taste. Despite my love of the plum salsa I am a little unsure about it at the moment. Our plums are almost ready and I will give it another go when we make tacos for our anniversary. What should you do with it? In Puebla it is eaten on a sandwich called a cemita and according to the internet often found in vases in restaurants so that customers can add it to their food. I would suggest using it the way you use cilantro in salsa but use far less. It can also be used in guacamole.
Monday, August 4, 2014
Week 9
Saturday evening, just after the stand closed, our neighbor rode by on his bike. I thought to myself that I hadn't seen him in a while. A moment later I turned around to see him talking with Kelly. He had spied a large package of sausages and a big bowl of potato salad in his fridge before he left his house and as he was riding by it occurred to him to ask us if we wanted to come over for a bite. Getting to know the neighbors has been one of the best parts of the farm and it is something that may not have happened if we didn't sell directly off the farm. There are three houses on Shincke Road that look out over the pond across the street. It took us a while to get to know the three couples. I am sure they thought we were out of our minds when they saw us trying to grow vegetables. Admittedly we did a lot of ridiculous things when we started but in our defense we were just making do with what we had - limited knowledge and limited resources. I think that after seeing us out there day after day and seeing the mess we started out with slowly improve they realized that we were in it for the long haul. Over time we got to know them and they have all become dear friends. Dinner turned out to be the perfect summer meal. We ate outside. The sausages were great, the potato salad had a little curry powder and peas from their garden in it which reminded me I really need to get out of my potato salad rut (mayo, celery seed, scallion, egg and S&P - boring, right?). I blanched some green and yellow beans, chopped some tomato and doused it with a basil vinaigrette. Sometimes I forget how good green beans are cooked and in a salad. We left around dusk, went back over to the farm to turn off water and as I walked towards the spigot I was reminded of just how lucky we are to do what we do and live where we live. It was a nice feeling because there were a couple times last week in the heat of the day when I was doing a task that was taking me about twice as long as I thought it should that I had the complete opposite feeling. Good company, nice weather and a tasty meal was a happy way to end the week.
Lettuce
Beets
Sweet Onions - big and juicy
Broccoli
Green Beans/Wax Beans
Cucumber
Parsley
Cherry Tomato - Small Only
Slicing Tomato - Large Only
Green Pepper - Large Only
Several herbs taste great with green beans - basil, tarragon and parsley are all good choices. Below is a very simple and easy recipe. If you don't have pine nuts the recipe will still be good.
Green Beans with Parsley, Lemon and Garlic
One of your fellow farm share members mentioned her partner makes a delicious Russian salad with green beans and a walnut dressing. I couldn't wait for her to bring the recipe so I found one on line. I didn't get a chance to make it but it looks interesting. While searching for the recipe I discovered that it is from Georgia which is a region with fantastic food.
Green Bean and Walnut Salad
Saturday evening, just after the stand closed, our neighbor rode by on his bike. I thought to myself that I hadn't seen him in a while. A moment later I turned around to see him talking with Kelly. He had spied a large package of sausages and a big bowl of potato salad in his fridge before he left his house and as he was riding by it occurred to him to ask us if we wanted to come over for a bite. Getting to know the neighbors has been one of the best parts of the farm and it is something that may not have happened if we didn't sell directly off the farm. There are three houses on Shincke Road that look out over the pond across the street. It took us a while to get to know the three couples. I am sure they thought we were out of our minds when they saw us trying to grow vegetables. Admittedly we did a lot of ridiculous things when we started but in our defense we were just making do with what we had - limited knowledge and limited resources. I think that after seeing us out there day after day and seeing the mess we started out with slowly improve they realized that we were in it for the long haul. Over time we got to know them and they have all become dear friends. Dinner turned out to be the perfect summer meal. We ate outside. The sausages were great, the potato salad had a little curry powder and peas from their garden in it which reminded me I really need to get out of my potato salad rut (mayo, celery seed, scallion, egg and S&P - boring, right?). I blanched some green and yellow beans, chopped some tomato and doused it with a basil vinaigrette. Sometimes I forget how good green beans are cooked and in a salad. We left around dusk, went back over to the farm to turn off water and as I walked towards the spigot I was reminded of just how lucky we are to do what we do and live where we live. It was a nice feeling because there were a couple times last week in the heat of the day when I was doing a task that was taking me about twice as long as I thought it should that I had the complete opposite feeling. Good company, nice weather and a tasty meal was a happy way to end the week.
Lettuce
Beets
Sweet Onions - big and juicy
Broccoli
Green Beans/Wax Beans
Cucumber
Parsley
Cherry Tomato - Small Only
Slicing Tomato - Large Only
Green Pepper - Large Only
Several herbs taste great with green beans - basil, tarragon and parsley are all good choices. Below is a very simple and easy recipe. If you don't have pine nuts the recipe will still be good.
Green Beans with Parsley, Lemon and Garlic
One of your fellow farm share members mentioned her partner makes a delicious Russian salad with green beans and a walnut dressing. I couldn't wait for her to bring the recipe so I found one on line. I didn't get a chance to make it but it looks interesting. While searching for the recipe I discovered that it is from Georgia which is a region with fantastic food.
Green Bean and Walnut Salad
Monday, July 30, 2012
Week 8
It was barely light this morning when I woke up. The days are getting noticeably shorter. As much as I love the long days of summer, the earlier sunsets provide us with a bit of relief. We ate dinner early enough last night that I actually spent a few minutes reading before going to bed. I collect old cookbooks and a friend picked me up a McCormick Spice cookbook from the 1920s at a yard sale last weekend. I know you will be as excited as I am to make the endive, banana and pimento salad. Yikes! It makes for fun fun reading and I love the glimpse into the past. Each page has either a quote on the top of it or some statement about the purity of McCormick spices. The following one is on the first page.
Good Food is necessary for good health. Use only the best of everything. It is the cheapest in the end.
Of course, I am choosing which wisdom to include based on my personal biases. But including the bit about how if more women took pride in their profession (housework) there would be no need for divorce seems a bit out of date!
We hope you enjoy your vegetables and the meals you prepare with them this week.
Rainbow Carrots
Lettuce
Summer Squash
Sweet Onions
Garlic
Wax and Green Bean Medley
Cukes
Beets
Broccoli - Large Only
Salad Mix - Large Only
Zucchini/Summer Squash Bites
Since there are no bananas in the box today I will skip the banana recipe I mentioned above and include one for summer squash instead. I don't usually include recipes I haven't tried but a customer gave me this one on Saturday and it looks simple and fun. She said they reminded her of tater tots which I will admit that if we didn't have a closet full of potatoes every winter I might be tempted to buy them. You will need a mini muffin pan for these. I imagine they would come out fine but a bit different if you made mini pancakes in a skillet.
1 cup grated Summer Squash
1/4 cup diced onion
1/4 cup grated cheddar or parmesan
1/4 cup bread crumbs
1 egg
salt and pepper
Preheat your oven to 400 degrees and grease the muffin tin.
Put the squash in a clean dish towel and twist to squeeze out as much liquid as possible. Use a dish rag you don't care about because sometimes it can stain a little.
Mix every thing together and divide between muffin cups
Bake about 15-18 minutes until browned
Roasted Beans with Garlic and Anchovy
I don't find the anchovy flavor to be strong but I also really like anchovies. You might want to use a little less.
1 pound trimmed beans
3 smashed garlic cloves
3 mashed anchovy fillets
Finely chopped zest from one lemon
Squeeze of lemon
Olive Oil
Preheat oven to 450 degrees
Toss beans with oil, garlic and thyme and spread on a large baking dish. It is best if they are in a single layer. Roast, stirring occasionally for 12- 15 minutes until they are done.
Remove the thyme and toss in a bowl with the zest, lemon juice and anchovies.
It was barely light this morning when I woke up. The days are getting noticeably shorter. As much as I love the long days of summer, the earlier sunsets provide us with a bit of relief. We ate dinner early enough last night that I actually spent a few minutes reading before going to bed. I collect old cookbooks and a friend picked me up a McCormick Spice cookbook from the 1920s at a yard sale last weekend. I know you will be as excited as I am to make the endive, banana and pimento salad. Yikes! It makes for fun fun reading and I love the glimpse into the past. Each page has either a quote on the top of it or some statement about the purity of McCormick spices. The following one is on the first page.
Good Food is necessary for good health. Use only the best of everything. It is the cheapest in the end.
Of course, I am choosing which wisdom to include based on my personal biases. But including the bit about how if more women took pride in their profession (housework) there would be no need for divorce seems a bit out of date!
We hope you enjoy your vegetables and the meals you prepare with them this week.
Rainbow Carrots
Lettuce
Summer Squash
Sweet Onions
Garlic
Wax and Green Bean Medley
Cukes
Beets
Broccoli - Large Only
Salad Mix - Large Only
Zucchini/Summer Squash Bites
Since there are no bananas in the box today I will skip the banana recipe I mentioned above and include one for summer squash instead. I don't usually include recipes I haven't tried but a customer gave me this one on Saturday and it looks simple and fun. She said they reminded her of tater tots which I will admit that if we didn't have a closet full of potatoes every winter I might be tempted to buy them. You will need a mini muffin pan for these. I imagine they would come out fine but a bit different if you made mini pancakes in a skillet.
1 cup grated Summer Squash
1/4 cup diced onion
1/4 cup grated cheddar or parmesan
1/4 cup bread crumbs
1 egg
salt and pepper
Preheat your oven to 400 degrees and grease the muffin tin.
Put the squash in a clean dish towel and twist to squeeze out as much liquid as possible. Use a dish rag you don't care about because sometimes it can stain a little.
Mix every thing together and divide between muffin cups
Bake about 15-18 minutes until browned
Roasted Beans with Garlic and Anchovy
I don't find the anchovy flavor to be strong but I also really like anchovies. You might want to use a little less.
1 pound trimmed beans
3 smashed garlic cloves
3 mashed anchovy fillets
Finely chopped zest from one lemon
Squeeze of lemon
Olive Oil
Preheat oven to 450 degrees
Toss beans with oil, garlic and thyme and spread on a large baking dish. It is best if they are in a single layer. Roast, stirring occasionally for 12- 15 minutes until they are done.
Remove the thyme and toss in a bowl with the zest, lemon juice and anchovies.
Monday, July 23, 2012
Week 7
We started picking green beans, cucumbers and tomatoes out of the field this week. The cukes and the beans are out of the gate with a bang, enough for everyone. The tomatoes are a little slower to start and there aren't many of them. We have over 200 cherry tomatoes planted so there will be plenty for everyone very soon.
Lettuce - Romaine
Salad Mix - Large Only
Cucumbers
Carrots
Green Beans
Bunched Pearl Onions
Potatoes
Flat Leaf Parsley
Cherry Tomatoes - Large Only
Bell Pepper - The variety is Flavorburst. It starts out light green and turns to yellow. The catalog claims it has a slight citrus taste. Either they are just trying to sell seed or our tastes buds are not refined enough to detect citrus. Regardless, it is early and sets a lot of fruit and is one of our favorites to grow.
Green Bean Recipe
Scooter's Grilled Green Beans with Blue Cheese
This recipe came from a customer. I never would have thought to mix blue cheese and beans but it is delicious.
Green Beans
Olive Oil
Salt and Pepper
Crumbled Blue Cheese
On a piece of aluminum foil toss the green beans with olive oil, salt and pepper. Set foil on a medium hot grill. Turn frequently with tongs until green beans have softened and browned a bit. Top beans with crumbled cheese and remove from heat as soon a cheese begins to soften, almost immediately.
We started picking green beans, cucumbers and tomatoes out of the field this week. The cukes and the beans are out of the gate with a bang, enough for everyone. The tomatoes are a little slower to start and there aren't many of them. We have over 200 cherry tomatoes planted so there will be plenty for everyone very soon.
Lettuce - Romaine
Salad Mix - Large Only
Cucumbers
Carrots
Green Beans
Bunched Pearl Onions
Potatoes
Flat Leaf Parsley
Cherry Tomatoes - Large Only
Bell Pepper - The variety is Flavorburst. It starts out light green and turns to yellow. The catalog claims it has a slight citrus taste. Either they are just trying to sell seed or our tastes buds are not refined enough to detect citrus. Regardless, it is early and sets a lot of fruit and is one of our favorites to grow.
Green Bean Recipe
Scooter's Grilled Green Beans with Blue Cheese
This recipe came from a customer. I never would have thought to mix blue cheese and beans but it is delicious.
Green Beans
Olive Oil
Salt and Pepper
Crumbled Blue Cheese
On a piece of aluminum foil toss the green beans with olive oil, salt and pepper. Set foil on a medium hot grill. Turn frequently with tongs until green beans have softened and browned a bit. Top beans with crumbled cheese and remove from heat as soon a cheese begins to soften, almost immediately.
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