Notes from the Farm
The garlic was harvested in record time this year. A shout out to Rod, Brevy, Estes, Rye and Tim for hauling in the bounty. Now it cures for several weeks, the leaves and stem dry out, and the outer wrapping dries protecting the juicy cloves within.
This Week’s Veggie Feast
Another bountiful harvest of Swiss chard, dill, purple potatoes, sweet onions, parsley, carrots, zucchini, green beans and salad mix with nasturtiums.
New This Week
First harvest of the green beans, they are quite tender. Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife. Sautéd green beans are great with shiitake mushrooms. Or prepare the perennial favorite, green beans almondine, by sprinkling slivered almonds on healthy sautéed beans.
Easy Green Beans Almondine
- 1 1/2 lb fresh green beans, stems trimmed
- 1 tbsp olive oil
- 1 tbsp butter or olive oil
- 2 tbsp minced shallot
- Juice from 1 lemon (about 1/4 cup)
- 1/4 cup sliced almonds
- Pinch sea salt
- Pinch freshly cracked black pepper
- Place trimmed green beans in a large skillet. Add a pinch of salt and enough water to just cover green beans. Bring to a boil. Boil for 3-4 minutes, or until beans are bright green. Drain and place green beans in an ice bath to stop the cooking process.
- Meanwhile, heat oven to 400°F. Place almonds in a single layer on a baking sheet and toast about 5 minutes or until fragrant and lightly golden, careful not to burn. Remove from oven.
- Using the same skillet as the green beans, melt butter and olive oil over low heat. Add shallot, salt and pepper to tate and cook, stirring, until fragrant. Add lemon juice and continue cooking, stirring, until slightly thickened.
- Add beans back into skillet and cook until beans are warmed through, 5-10 minutes. If you prefer softer green beans, cook them a bit longer. Remove from pan and arrange on a serving dish. Top with toasted almonds.
- Serve immediately. Sauce can made a day in advance and kept in the refrigerator.
Source: Lively Table
Sweet and Spicy Roasted Moroccan Carrots
- 1 ½ lbs whole carrots, peeled
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh orange juice
- ½ teaspoons Aleppo chili pepper ( or chili flakes)
- ¼ teaspoon cumin
- ⅛ teaspoon cinnamon
- ¼ cup chopped cilantro ( or Italian parsley)
- Preheat oven to 450F
- Peel the carrots, then cut into 3-4 inch pieces. Cut in half length wise, and quarter the thicker pieces so all are relatively the same thickness ( no bigger than ½ inch thick).
- In a small bowl mix oil, sugar, salt and pepper. The brown sugar will help the carrots caramelize. Toss this with the carrots and spread out in a single layer on a foil lined sheet pan. Cover with foil and place in the hot oven for 12 minutes. Uncover and continue roasting 16-22 minutes, stirring once halfway through.
- Whisk the orange juice, aleppo chili pepper, cumin and cinnamon.
- Toss with dressing with the roasted carrots and garnish with fresh cilantro or parsley.
- Notes: To serve over Simple Seasoned Lentils – Cook 1 cup lentils with 3 cups water, 1 teaspoon granulated garlic, 1 teaspoon salt, 1 teaspoon coriander (or cumin). Bring to a boil. Cover, simmer on low until tender, 25-35 minutes ( depending on lentil size). When tender, uncover, if need be, reduce liquid by turning heat up, then drizzle with a tablespoon of olive oil and a squeeze of lemon. Serve carrots over a bed of lentils, drizzle with plain yogurt and fresh herbs.
Source: Feasting at Home