Green Beans

Wow! We made it! We’re halfway through the season already. And the time we’ve been anxiously awaiting is finally here: the tomatoes are ripe! We’ve got stunningly sweet sungolds, savory stupice, and a flavorful heirloom called Pink Berkeley Tie-Dye. Make sure to pre-order or get to the farm stand early before these babies sell out. 
Since we are mid-way through the season, now might be a good time to check your account balance and assess how you want to spend the rest of your CSA money. Your current account balance is listed at the top of the page on our ordering site after you sign in. For those of you who are getting low and would like to add more money, you can pay via cash, check or PayPal. Just send us an email with how much you’d like to add or stop by the farm stand with cash or check.  
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-French breakfast radishes
-Rainbow chard
-Green onions
-Patty pan summer squash
-Red lasoda potatoes
-Micro greens
-Green beans
-Slicing cucumbers
-Lemon cucumbers
-Sungold tomatoes
-Stupice tomatoes
-Pink Berkeley tie-dye tomatoes
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Green beans!
Farmers’ favorite hiding spot this year to escape the heat has been in our bean cave! The pole beans have grown up and created a beautifully shady spot to hide in. Here’s a picture of farmer Ellen hiding in the bean cave:

What better way to keep summer going all year long than by preserving the harvest and making Dilly Beans!

How To Make Dilly Beans

Makes 1 quart-sized jar or 2 pint-sized jars

What You Need

1 pound green, yellow, or purple string beans
2 cloves garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon yellow mustard seeds
2 fresh dill sprigs
1 cup distilled white vinegar
1 cup water
1 tablespoon kosher salt or 2 teaspoons pickling salt

Chef’s knife
Cutting board
1 wide-mouth quart or 2 wide-mouth pint jars with lids
Measuring cups and spoons
Canning funnel, optional


  1. Prepare the jars: Wash the jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry or dry completely by hand.
  2. Prepare the beans: Rinse the beans under cool running water and drain well. Trim the stem ends from the beans and halve them if using 2 pint-sized jars. Leave them whole if using a quart jar.
  3. Add the spices to the jars: Place the garlic, red pepper flakes, and mustard seeds in the jar(s).
  4. Pack the green beans into the jars: Place the jar on its side. Place the sprigs of dill down first, then stack the beans in the jar, orienting them so that they will stand up straight when the jar stands upright. Pack the jar as tightly as possible. A full pound will fit in one quart jar, or you can divide the beans into 2 pint jars.
  5. Make the pickling brine: Combine the vinegar, water, and salt in a small saucepan over high heat and bring to a boil. Pour the brine over the green beans, filling each jar to within 1/2 inch of the top. You might not use all the brine.
  6. Remove the air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight.
  7. Cool and refrigerate: Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Recipe Notes

  • Storage: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.
Here’s the link to the full recipe:
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers

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