August 18, 2021 Veggie Feast

Notes From the Farm

Hello! A few recipes for the bundle of mint in your box, mojitos! One recipe with alcohol and one without; as well as a green bean salad with mint. Enjoy

This Week’s Veggie Feast

Green Beans, Tomatoes, Anaheim Chiles, Fennel, Mint, Cucumbers, Zucchini, Cauliflower, Sweet Onions

New This Week

Green Beans

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. Green beans are a classic ingredient in Salad Nicoise, a French cold salad dish that combines steamed green beans with tuna fish and potatoes. Sautéd green beans are great with shiitake mushrooms. Or prepare the perennial favorite, green beans almondine, by sprinkling slivered almonds on healthy sautéed beans.

Cherry tomatoes

You will have an assortment of Sungolds, Cherry Bombs, Ida Golds and perhaps a red slicer in your share. Tomatoes store and taste best at room temperature.


We added a few of these to our stir fry last night. As I was chopping them up 2 were very mild and 1 a bit spicy. The spiciness was much reduced after cooking. Our Anaheim Chiles are usually quite mild, almost like a sweet pepper, but every once in a while one has some zip. The hottest part of the pepper is near the seeds, so if you need to taste test cut a sliver off the top of the pepper just below the stem.


Fresh Green Beans, Fennel and Feta


  • 1 pound fresh green beans, trimmed
  • 1 fennel bulb, cut into thin slices
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons chopped fresh basil leaves
  • salt and pepper to taste
  • ¼ cup crumbled feta cheese


  • Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  • Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Source: All Recipes

Green Bean, Feta, Walnut and Mint Salad


  • 1 1/2 pounds green beans, cut in half
  • 1 cup chopped walnuts, toasted
  • 1 cup diced red onion
  • 1 cup crumbled feta cheese
  • Dressing:
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup packed fresh mint leaves, chopped fine
  • 1/4 cup white wine vinegar or tarragon vinegar
  • 1 small garlic clove, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper


  • Bring 2 quarts salted water to a boil in a saucepan over medium heat.
  • Add the green beans and cook them until they are crisp-tender, about 4 minutes.
  • Drain the beans and plunge them immediately into ice water to stop their cooking.
  • Drain them again and pat them dry.
  • Transfer the beans to a shallow serving bowl.
  • Sprinkle with the walnuts, onion, and feta.
  • Chill well.
  • Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend.
  • Pour the dressing over the bean mixture, toss thoroughly, and serve.

Source: Epicurious

Virgin Mojito Recipe


  • 10 mint leaves, large or 15 small
  • 2 tbsp lime juice
  • 2 tbsp honey simple syrup
  • sparkling water
  • ice optional
  • lime slices optional


  • Place mint leaves and lime juice in a glass and muddle them together for 1 minute. 
  • Add the honey simple syrup.
  • Add the sparkling water.
  • Garnish with lime slices, a sprig of mint, and/or fresh fruit.

Source: Sustainable Cooks

The Real Mojito


  • 10 fresh mint leaves
  • ½ lime, cut into 4 wedges
  • 2 tablespoons white sugar, or to taste
  • 1 cup ice cubes
  • 1 ½ fluid ounces white rum
  • ½ cup club soda


  • Place mint leaves and 1 lime wedge into a sturdy glass.
  • Use a muddler to crush the mint and lime to release the mint oils and lime juice.
  • Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
  • Fill the glass almost to the top with ice.
  • Pour the rum over the ice, and fill the glass with carbonated water.
  • Stir, taste, and add more sugar if desired.
  • Garnish with the remaining lime wedge.

Source: All Recipes