Week 18 – Green Beans

Here’s what’s fresh this week:
-Baby lettuce mix
-Baby arugula
-Baby bok choi
-Green onions
-Green beans
-Rainbow chard
-Dino kale
-Lemon cucumbers
-Patty pan summer squash
-Sungold tomatoes
-Pink Berkeley Tie-Dye (Heirloom) Tomatoes
-Arbason (red slicing) tomatoes
-Shishito peppers
-Ground cherries
-Red thumb potatoes
-Italian prune plums
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-Farmer’s choice flower bouquets (includes zinnias, sunflowers, dahlias, cosmos and/or marigolds)
Veggie of the Week:Green Beans!
Green beans are a sure sign of fall. There are two ways to grow green beans: bush or pole. Bush bean plants grow about 18″ tall and put out one main flush of beans. We grow a variety called blue lake which are a pole beans. These monsters can grow up to 8′ tall and need to be grown on some sort of trellising. The benefit is that they produce beans continuously for about a month. We’ll have lots of green beans coming soon so try them in this recipe for Southern Style Green Beans and Potatoes!
    • Ingredients
    • 2 teaspoons olive oil
    • 1 medium onion, halved and very thinly sliced
    • 2 garlic cloves, sliced
    • 1/4 teaspoon crushed red pepper
    • 3 cups unsalted chicken stock
    • 3/4 teaspoon kosher salt
    • 1 1/2 pounds small red potatoes, a strip peeled from the center of each
    • 1 pound green beans, trimmed

How to Make It

Step 1

Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.

Step 2

Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.

Step 3

Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers


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