Week 14

In your share you will receive arugula, peppers, tomatillo, shallots, leeks, romano beans, yellow beans, potatoes & red onions.

Spicy Yellow Beans with Shallots & Lemon
¾ lb. yellow beans, trimmed
1 large shallot, sliced
1 garlic clove, thinly sliced
¼- 1 tsp. dried red chili flakes (depending on preference & optional)
1 lemon
olive oil
coarse, flaky sea salt

In a large saute pan, warm a splash of olive oil over medium-low heat. Add the yellow beans, shallots, garlic and chili flakes. Season with salt. Saute the beans until fragrant, about 1 minutes. Add a small splash of water to the pan, and place a lid on top. Cook the beans on low for about 3-5 minutes. Remove the lid, and continue to cook until all of the moisture has evaporated and the beans are crisp tender. Add a small squeeze of lemon juice to taste. Adjust with more lemon and salt as desired.
Serve warm.

Grilled Romano Beans
1/2 lb green romano beans, ends trimmed
Roughly 3 tablespoons of olive oil
2 garlic cloves, finely minced
sea salt
pecorino romano cheese, freshly grated (optional, or other strongly flavored Italian cheese such as Parmesan)

Heat grill pan over medium heat for 4 or 5 minutes. Tip: if using an outdoor grill, thread the beans crosswise on bamboo skewers (skewers soaked in water first) on both the top and bottom of the beans. In a shallow bowl, lightly coat beans by rolling them in the olive oil.
Place the Romano beans on grill pan in a [single layer] and grill 4 minutes on each side. Transfer to a serving dish and garnish with the minced garlic, sprinkle with sea salt and cheese, if using.

Roasted Tomatillo Salsa

1-1/2 pounds tomatillos, husks removed
1 medium onion
1 jalapeno or other hot pepper, halved and seeded (optional)
6 whole garlic cloves, peeled
1/2 cup chopped sweet pepper
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon sea salt, plus additional to taste
1/2 bunch fresh cilantro (optional)
1 fresh lime

Preheat oven to 375 degrees.

Rinse tomatillos under cold water until no longer sticky. Drain well and place tomatillos on a large baking sheet along with peppers, onion slices, and whole cloves of garlic. Drizzle with about 2 tablespoons of olive oil and sprinkle salt over the top. Roast in the preheated oven for 15 to 18 minutes. With an oven mit on, reach in and give the pan a shake every 5 minutes throughout cooking time. Roast until tomatillos have softened and are slightly charred. Remove from oven and allow to cool for a couple of minutes. Transfer tomatillo mixture to a food processor and add cilantro, juice from the lime, and 1/4 cup olive oil. Process till smooth. Taste and add additional salt if needed. Transfer to an airtight container and refrigerate till completely chilled. Serve with tortilla chips or use as a condiment for tacos or burritos.

We started picking pumpkins this weekend but with the hot humid weather we are refraining from pushing fall onto everyone this week. However you should expect that next week sugar pumpkins will find their way into the share and hopefully lettuce will be back.

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