Garlicky Roasted Green Beans and Potatoes

This is an old classic.  Tossed with arugula, it makes a filling dinner salad.

Trim 1/2 lb. green beans.  Cut in 2-3 pieces.

Core and remove the seeds from 3-4 sweet peppers, then cut into rounds or half rounds.

Cut 1 lb. of potatoes lengthwise in quarters or eighths (french-fry sized).

Toss the beans and peppers in 1 T. olive oil plus salt and pepper until coated, then arrange on a baking sheet.  Do the same with the potatoes, and arrange them on a separate sheet.

Roast the vegetables at 400 degrees, turning at least once so that they get browned on at least two sides.

Mince 2-4 cloves garlic.  Add the garlic to the beans/peppers when the vegetables are almost cooked, and stir to combine.  Cook another 2-3 minutes and remove the pan from the oven.

Grate 1 C. of cheddar or sharp jack cheese.  Sprinkle over the potatoes when they are browned and bake for another 5 minutes.

Toss everything together in a large bowl.  Allow to cool for 5 minutes, then toss with 4 C. arugula leaves (optional).

Taste and season with salt and pepper.  You can also drizzle with balsamic vinegar to taste.

CLICK HERE FOR MEMBER NEWS

Carrots are Back!

For the last week or two we’ve been waiting for our first fall Carrots to size up enough to begin harvest.  Part of our job as farmers is normally to check on our maturing fields to determine when crops are … Continue reading

The Crop that Gives Back

Most of the crops we grow at Terra Firma fall into a small group of plant families.  Of course there are the Solanums — Tomatoes, Peppers and Potatoes.  Cucurbits include Summer Squash, Cucumbers, Melons, Watermelons and Winter Squash.  Brassicas or … Continue reading

Team Building, TFF-Style

We don’t do any structured teambuilding exercises at Terra Firma, but everything we grow at Terra Firma is the result of constant daily teamwork between the fifty or so people who work here.  Every item in your box gets to … Continue reading