Weekly Share Spotlight 8-25-2017
Another smokey week is going by and we are already at the last Friday of August! We will have lots of melons this week along with some new red potatoes. We will have two kinds of fancy green beans, dragon tongue beans and fillet beans. Both are exceptionally sweet and the fillet beans are perfect for munching raw. Shares will include the last of the summer squash as we took out those plants today. They have served us well this summer! We will also have onion, garlic, cucumbers, chard, kale, tomatoes, and peppers. There is still lots of food, but we are starting to wind down and so are some of the plants. For those of you signed up for fall shares, many new transplants went in this week and the carrots, beets, rutabaga, and peas we seeded for fall are already up! As you can see, we have been canning beans this week with the kids help (though we did take a break to view the eclipse)! With two more kinds of beans this week, I thought I'd include one of our favorite quick fixes for a bunch of beans. Check it out here. See you Friday at the farm, hopefully with less smoke!
Green Beans with Pecans and Maple Vinaigrette
1lb. green beans, trimmed ½ cup pecans ¼ cup olive oil Salt and pepper 2 Tbs red wine vinegar 2 Tbs Dijon mustard 1 Tbs pure maple syrup Directions Heat oven to 400 degrees F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop. Meanwhile, bring a large pot of water to boil and add 1 Tbs salt.
Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ tsp salt and ¼ tsp pepper. Add the green beans and toss to combine.
