Weekly Share July 26th – August 1st

Romano Beans
Crimson Sweet Watermelon
Sungold Cherry or Mixed Slicer Tomatoes
Summer Squash or Zucchini
Chioggia or Red Ace Beets
German White Garlic
Genovese Basil

Marcella Hazan’s Pesto

Pasta With Zucchini And Basil Pesto

Beet, Basil & Watermelon Salad with Honey Crunch Goat Cheese

Tomato-Watermelon Gazpacho With Avocado

Heirloom Tomato, Beet And Burrata Salad With Basil Oil (the basil oil recipe is a great way to use a lot of basil and can store in your fridge for awhile)

Italian flat beans with smashed cherry tomatoes (make a half version of this recipe)

Romano Beans with Red Onion, Oil & Vinegar –recipe from Kitchen Garden Farm
1 lb or so beans
2 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
1 red onion, thinly sliced
salt & pepper
This is a very simple, delicious way to prepare any type of string bean, and it makes a great summer salad or cold vegetable side dish. When Tim was working at a farm in Tuscany, this dish was on the table every single day, and everyone would add the oil and vinegar to their own liking. Simply wash and trim the beans (cut into bite sized pieces if you wish) and boil in heavily salted water for 5-10 minutes. They should be fully cooked but not disintegrating. Drain the beans and immediately plunge into cold water to arrest the cooking. Drain and toss with the red onion, salt & pepper, oil and vinegar. Serve chilled or at room temperature.

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