The beans are ready, and have they ever come on with a vengeance! Today’s orders contain almost a full grocery bag of mixed purple and yellow beans. We hope you aren’t overwhelmed! If you are wanting to save some for the winter, beans are very easy to freeze. Just cut (or break) the tips off, cut them to the size you want, blanch them for a few minutes (either place them in boiling water for about 3 minutes or steam them for about 4), plunge them in very cold water to stop the cooking, bag, and freeze. I find beans delicious just on their own (or with butter), but if you’re wanting to be more adventurous, I’ve included a recipe for a curried potato and bean dish below.
The roots continue this week, with the addition of kohlrabi (not exactly a root, as it grows above ground, but pretty similar) and the absence of beets. For those of you not familiar with kohlrabi, it is similar to summer turnip in that you can simply peel it and eat it fresh, but if you would prefer to cook it lightly, you can also stir fry it. As for the beets, they will return later this month, but there’s a gap between seedings right now. You will also find carrots, potatoes, garlic, onions, and summer turnips in your bag.
Zucchini is still going strong as well. We hope you’re enjoying their bountiful production. The past couple weeks I’ve put grilled zucchini slices (brushed with olive oil and balsamic vinegar) on our pizzas. Delicious! You will also find recipes for zucchini brownies, zucchini salsa, and zucchini lasagna in the recipe section of this blog.
We’ve sent a very few shelling peas this week – unfortunately the later seedings are not producing well, but we hope the beans will compensate! We’ve also sent some Oregon Giant edible pod peas, in a bag with basil, parsley, and summer savory.
The greens are in fine shape right now as well. You’ve got a bag stuffed with perpetual spinach, kale (both types), the last of the arugula, and a bonus head of lettuce. Unfortunately though, the cucumbers have not matured as fast as I had hoped, so we’ll have to wait another week for those. Sorry!
Curried Beans and Potatoes (from Simply in Season)
3 Tbsp mustard oil or vegetable oil
1 tsp mustard seeds (black, if available)
4 cloves garlic, finely sliced
Heat oil in medium frypan over medium high heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic. Stir for a minute until garlic turns golden.
1/2 tsp ground turneric
1/8-1/4 tsp ground red pepper
1/4 tsp pepper
1 medium potato (quartered and thinly sliced)
Add and stir 1 minute.
4 cups green beans (or yellow or purple!), whole or cut
Add and stir until mixed. Salt to taste. Add small amounts of water to keep from sticking and allow it to steam. Cook until potatoes are tender, stirring occasionally. When done, increase heat to evaporate remaining liquid.