Weekly Share July 10th – 16th

Sungold Cherry or Early Tomatoes
Summer Squash
Eggplant or Shishito Peppers
Romano Green Beans
Tendersweet Cabbage
Red Candy Onions

Braised Romano Beans

Quick Cabbage with Tomatoes

Cabbage & Zucchini Okonomiyaki

Layered Eggplant, Zucchini and Tomato Casserole

Blistered Shishito Peppers & Cherry Tomatoes

Blistered Shishito Peppers with Olive-and-Basil Salt

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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