Caponata-style Green Beans 

Chop 1 onion and mince 3 cloves of garlic.

Dice tomatoes to make 1 1/2 C.

Pull the leaves off basil stems to make 1 C.

Rinse and trim 1/2 lb. green beans, then cut in 2-3 pieces each.

Heat 3 T. olive oil in a large skillet.  Add a dash of hot pepper flakes and the onions.  Saute on medium heat until the onions soften and begin to brown.  Add the garlic, stir for 1 minute, then add the green beans and raise the heat.  Sprinkle with 1/4 t. salt.

Saute for 5 minutes or until the beans are tender.  Add the tomatoes and keep cooking on high until they release their juices, then lower the heat and add the basil.

Simmer the beans for another 5 minutes, adding 2 t. champagne or rice vinegar.

Turn off the heat and stir in 1 t. capers.

CLICK HERE FOR MEMBER NEWS

Happy News for Thanksgiving

Like July 4th, Thanksgiving is a big holiday in the produce business.  Everyone in the country is eating the same things, on exactly the same day.  Demand for those foods spikes for a single week.  Turkey growers manage this problem … Continue reading

A Sad Sweet (Potato) Saga

Some of you have likely noticed the absence of one item from the boxes in general this year:  Sweet Potatoes.  We plant sweet potatoes every spring and normally harvest the first roots in October.  This gives them just enough time … Continue reading

Thanksgiving Green Beans and other Holiday Myths

For many years, we tried to have fresh green beans in your boxes for Thanksgiving.  As I’ve mentioned a few times, the warm, sunny days and cool nights here in the fall are perfect for growing long, slim, and tender … Continue reading