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May

18
2012

Green Beans

Marissa             0    

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Storage:

We frequently pack your green beans in a plastic vented clam shell so they don’t get squashed during delivery. However, to keep them as fresh as possible, you should transfer them to a plastic bag. They should keep in the fridge for about a week.

Varieties:

Green beans, string beans, snap beans, all the same name for the same delicious vegetable. In 2012, we are mostly growing Empress green beans though we have a smattering of Provider and Royal Purple beans planted. Additionally, we grow another kind called Noodle or Yardlong beans that are actually another species all together. But they can be treated identically in cooking and storing.

Empress, Provider

Noodle or Yardlong

Royal Purple

 

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May

15
2012

Green Bean Salad

Marissa             0    

Serves 4

1/2 tsp salt, plus another 1/2 tsp
1/2 lb fresh green beans, trimmed
1 tbsp red wine vinegar
1/4 tsp dry mustard
freshly ground black pepper
1/4 cup olive oil
8 cherry tomatoes, quartered if very large
1 small onion, peeled and cut into 1/8″ slices
 
 

Bring 2 quarts of water to a boil with 1/2 tsp of salt and cook the beans, boiling briskly and uncovered, for about 10 minutes or until they are tender but still slightly resistant to the bite. Drain the beans and transfer them to a serving bowl.

With a wire whisk, beat the vinegar, 1/2 tsp salt, mustard and pepper together in a small bowl. Still whisking, slowly stir in the oil until the mixture is smooth. Pour the dressing over the beans, add the tomatoes and onions. Toss to combine and chill, covered, for at least 2 hours before serving.

Farm CSA green bean salad

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