Wednesday, August 30, 2017

August 30 or September 2

Share contents:  1 pound of half runner beans, 3/4 pound of okra, 1 1/2 pounds of sweet peppers, 2 pounds of Desiree potatoes, 3 bulbs of garlic, 1 butternut squash, 1 cucumber.

Storage:  peppers, garlic, and squash out of fridge and out of direct sunlight.  All else in fridge. If you're going to be a few days before eating the okra, switch it from the plastic bag to a paper one or a bowl.

Half runner beans are a small green bean of big popularity in the south.  They are typically prepared in a broth with smoked pork bacon or jowl and onion and cooked slow and long.  They are also good prepared in many other ways that green beans are used and have great flavor on their own.  In the ones I have cooked so far, some have string and some do not.  I think the fuller the bean pod is with formed beans, the more likely it has a string.
Following is a recipe from Steven Satterfield's Root to Leaf Cookbook
Green Beans, Roasted Pepper, and Potato Salad
1/2 pound potatoes
1/2 cup apple cider vinegar
1/4 cup kosher salt
1 anchovy fillet
Juice and zest of 1 lemon
Juice and zest of 1 orange
1 small shallot, minced
1/4 cup parsley leaves, roughly chopped
3 tablespoons extra virgin olive oil
2 roasted red or yellow bell peppers, cleaned and seeded
2 cups blanched green beans

Chop the potatoes into chunks of desired size.  Place in a saucepan and cover with cold water by 2 inches.  Add the vinegar and salt to the water and place over medium-high heat.  Cook until the potatoes are just tender, about 20 minutes, then drain well in a colander and set aside.
In a small bowl, mash the anchovy fillet with the back of a fork.  Make the dressing by adding the citrus juice and zest, shallot, chopped parsley, and olive oil to the bowl and whisk to combine.
Toss the potatoes with the dressing while they're still warm.
Slice the roasted peppers into thin strips, about the same size as the green beans.  Toss the blanched green beans and peppers together, including any juice from roasting the peppers, then add to the potato mixture and toss to combine.  Taste for seasoning and adjust as needed.  Serve at room temperature.

I think that next week you'll start seeing greens and leaves in the shares again.  We are in the late summer portion of the year where it is difficult to have pretty greens due to the heat.  If you aren't in the mood for eating all the potatoes that are coming at you these weeks, they will keep for months in a drawer in your refrigerator (not in a plastic bag).  Also, the garlic will keep if stored in a dry and cool-ish spot out of direct sun.
The hot peppers continue so help yourself to a few at market if you'd like.

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