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

The Pest You Can Barely See

How’s this for a clickbait grabber:  “This tiny insect you’ve never heard of and can barely see is the most destructive pest in the world!” And it’s true.  Thrips are tiny insects, barely visible to the naked eye, that feed on … Continue reading

First the Good News

It can be hard to stay positive in our world today, and it’s hard to escape the bad news even if you try.  When you’re writing a weekly newsletter like this one, the “experts” will tell you to make sure … Continue reading

Turning on the Pumps

For farms in California, water is the lifeblood flowing through them and keeping them alive.  At Terra Firma, the “heart” of our farm is the big natural gas engine that pumps water to our fields from the Putah South Canal … Continue reading