This weeks' share: 1 bunch of radishes, 1/2 pound cut lettuce, 1/3 pound arugula, 1 pound of goose beans, 1 small fennel bulb, 1/2 pound of garlic, 2 butternut squash.
Storage: garlic and butternut out of refrigerator, all else in refrigerator. We do not have a giant lettuce spinner so the lettuce and arugula are rather wet. If you'd like them to keep longer, either spin them yourself or put a cloth or paper towel in the bags to take up some of the moisture.
Goose Beans need to have their strings pulled off. The pods that have blushed to mostly pink can be shelled and the pod discarded. The pods that are still green can be snapped and cooked with the beans in them. Pole beans are high in iron, fiber, and protein.
I like to string and snap / shell the goose beans, place them in a pot of water that just covers the beans along with an onion and a bay leaf. Bring to a boil, turn down to a simmer and let simmer until tender; about 45 minutes.
In the mean time I peel and dice several cloves of garlic and place in a pool of olive oil. Add to that the zest of half a lemon, the juice of a whole lemon, course salt to taste and black pepper.
When the beans are to desired tenderness, strain off the water (save the water!, which by now has good flavor and makes good soup broth or rice cooking water).
Put the beans in a bowl and pour the garlic dressing over them. Stir well and let sit 30 minutes to marinate. Enjoy with some good, crusty bread. Nice with a side of fresh radish...