Weekly Share September 28th – October 4th

Baby Beets
Bibb Lettuce
Collard Greens
Romano Green Bean
Late Season Tomatoes
German White Garlic
Shishito Peppers
Poblano Peppers

Charred Beet Salad

Creamy Garlic Parmesan Green Beans

Matt’s Four-Pepper Collards

Spaghetti With Charred Tomatoes And Shishito Peppers

Green Beans in Tomato SauceThe New Book of Middle Eastern Cooking by Claudia Roden
1/2 onion, coarsely chopped
2 Tbls olive oil
2 cloves garlic, finely chopped
½ lb ripe tomatoes, chopped
½ lb green beans, topped and talied and cut into 2-3 pieces
salt and pepper
1/2 tsp sugar
juice of ¼ lemon
Fry the onion in oil till soft and golden. Add the garlic, and when the aroma arises, add the tomatoes and beans. Season with salt, pepper, and sugar, add water as necessary to cover the beans, and lemon juice, simmering 15-20 minutes, or until the beans are tender and the sauce reduced a little.

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