This time of year, we work a lot. 6 days a week, 10 hours a day a lot. So we've been trying to schedule a "4th of July" picnic. We rescheduled it from the actual 4th of July (bad weather) and then again from this past Wednesday (couldn't get the work done early enough), and so we are hoping to be able to go next Wednesday! Days off for farmers are hard to carve out of the week: during a meeting yesterday, we determined the only possible days of the week to have a picnic at the nearby Raystown Lake are Wednesdays and Thursdays...and of course, can't predict the weather. So cross your fingers for us that the weather and the schedule cooperates so we can take an afternoon off at the lake!
The markets this weekend will have some really amazing produce. Our own vegetables are all producing well--we're still waiting for okra, peppers and tomatoes to come on strong--but we've got delicious sweet corn, lots of beans, colorful potatoes, and our early carrots, along with greens, alliums and of course, squash! Sheridan School market on Saturday will have so much amazing, refreshing, and sweet fruits: blueberries, raspberries, peaches (white peaches, too!), apricots, plums and more! A note on our stone fruits: we source from local orchards that use environmental best practices, but we rarely if ever have organic stone fruits as it is very difficult to grow them in this climate. We sometimes have organic plums, but never enough. We sometimes have organic berries (and of course, once we start bringing our own raspberries, they are organic) but if you are looking for organic fruit, we suggest coming to market early to get the best selection.
Make sure you check out our herbs this week--we are bringing a bounty of speciality basils (Lemon, Lime, and Thai) and we have a lot of our various herbs from the garden patch (like sage!).
Our recipes and tips have come from Heather, apprentice Emma, and our business manager Shirley. Enjoy!
- Jade green beans are chosen for their sweet and decadent flavor.
- Green beans are great raw or lightly steamed. Wonderful with herb dips. (This soup look delicious, too!)
- Jade green beans pair very well with peaches, corn, tomatoes, and sweet onions. Combine all these for a very fresh, very summery salad.
- Jade green beans freeze very well, perfect for bean-heavy minestrone or green bean casserole in the colder months. Shirley recommends home-canned green beans for a delightful winter meal. She says: cook them southern style -- bacon grease, sprinkled with brown sugar, and they are quick to cook since they've already been canned.
- Leftover green bean casserole can be wrapped in puff pastry, chilled, and then baked at 450 degrees F for 20 minutes for a great side.
Emma's Bomb Beans
3 slices ginger, 1/4 in. thick medallions
2 cloves garlic, minced
2 tbsp olive olive
3 cups green beans
1/2 cup cashews, chopped
1/3 cup dry sherry
1/3 cup soy sauce
1 tbsp honey
2 tbsp sesame oil
1. Combine the sherry, soy sauce, and honey in a mixing bowl. Whisk until smooth. Set aside.
2. Heat the olive oil on medium heat in a large skillet. Add the garlic and the ginger, being careful not to burn. Cook for about 3 minutes.
3. Add green beans and cashews to the skillet. Stir till everything is coated with the oil.
4. Add the sherry-soy sauce mixture to the pan and turn the heat to medium high. Cover skillet and let cook for approximately 5-7 minutes, or until the green beans lose their "grassy" flavor.
5. Remove from heat and move mixture to a serving dish. Season with salt and black pepper, and drizzle with sesame oil.
6. Enjoy! Serves 4.
Heather's Easy Lemon-Herb Aioli Dip
- Perfect for raw or cooked vegetable, particularly green beans!
1 cup mayonnaise (I prefer olive oil vegannaise for taste and heart health)
1 clove garlic, minced
1 tbsp shallot (optional: can replace shallot with another clove of garlic)
3 large fresh basil leaves, chopped (I suggest our delicious lemon or lime basil)
1 tsp dill, chopped
1 tsp parsley, chopped
1/2 lemon, juice and zest
salt and black pepper to taste
1. Combine all ingredients except for the lemon juice in a bowl. Slowly incorporate the lemon juice to emulsify correctly.
2. Season and enjoy with fresh vegetables, cooked vegetables, fish, or poultry!