Green Bean Caesar

 Garlickly green beans put this romaine lettuce salad over the top.  

 

Make a dressing with 2 minced anchovy filets (optional), 1 egg yolk, 1 t. Dijon mustard, 3 T. olive oil and 2 T. lemon juice.  If you really love garlic, add 1 minced clove.  Season with salt and pepper.

 

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

 

Wash romaine lettuce to make 8 C.  Chop roughly.

 

Mince 3 cloves of garlic.

 

Heat 2 olive oil in a heavy bottom skillet.  Add the garlic and saute on low heat until tender.  Raise the heat to high and add the green beans along with1/2 t. salt.  Cook for 5 minutes, or until the beans are just tender.

 

Place the beans in a bowl and allow to cool for 10 minutes.  Pour in the dressing and allow to sit for another 5 minutes.  Add the romaine leaves and1/3 C. grated parmesan cheese and toss.

 

Top with toasted croutons and diced tomatoes.

 

CLICK HERE FOR MEMBER NEWS

Just in Time for Spring

Spring Equinox was Monday, and just in time we are officially starting asparagus season.  We had a bit of a false start this year, but it’s here now for real, and should continue through April and well into May. In … Continue reading

Good News about Groundwater

Yesterday we did something on the farm that we haven’t done since early November:  we turned a pump on to irrigate a field.  It was just one field, and we didn’t water for very long.  The ground in all of … Continue reading

Waiting for the Mud to Dry

A lot has changed since the first humans figured out that you could stick a seed in the soil and grow food.  But one thing has remained the same:  with a few exceptions*, you can’t plant in wet soil. For … Continue reading