GreenMan Farm 2018 Harvest Share CSA Week #9

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GreenMan Farm Harvest Newsletter #9

August 15, 2018
  • Desert King Figs - new this week!  These green-skinned jewels are very ripe and ready to eat right now, skin and all.
  • Mixed Baby Beets - new this week!
  • Skyphos Red Butterhead Lettuce - new this week!
  • Sunflower and Zinnia mini bouquet - new this week!
  • Fortex Beans - new this week!    
  • Romano Beans
  • Purple Majesty Potatoes
  • Goldmine Summer Squash
  • Green Tiger Zucchini 
  • BIG Ailsa Craig Sweet Onion
Please return the feed bag when you pick up your veggies next week, so I can use it again. Thanks!
Recipes of the Week:  

Pole beans are really coming on strong, so I figured I would give you more bean recipes!

Dilly Beans 

  • 1 1/2 cups water
  • 2 cups green beans
  • 2 Tbsp chopped fresh dill (or 2 tsp dried)
  • 2 large garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/3 cup cider vinegar
  • 1/2 tsp sugar or honey
  • 1 tsp extra virgin olive oil 

Bring water to boil in a pot.  Add beans; cook 3-5 minutes.  Drain when beans are still bright green and just tender.  Stir dill into warm beans.  Combine garlic, red pepper flakes, vinegar and sugar/honey in a saucepan and quickly bring to boil.  Simmer 2 minutes.  Pour dressing over beans and mix well.  Add oil and toss.  Serve hot or chilled for 20 minutes.  Serves 4.

Garlicky Roasted Romano Beans 

  • 1 lb. Romano beans, stem ends trimmed
  • 1/4 cup olive oil
  • 3 cloves garlic, smashed
  • 3 sprigs of rosemary, broken up and bruised
  • Salt and pepper, to taste
Set oven at 450 degrees. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, rosemary, salt, and pepper. Spread the beans into a single layer. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature.
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