VEGGIE OF THE WEEK: BEANS!!!
Expect these varieties throughout the season!
Pole Beans: Gold of Bacau: yellow large wax bean originally from Romania Rattlesnake Pole: a favorite green pole bean Louisiana Purple Pod: southern heirloom with purple pods that turn green when cookedA BEVY OF BEANS AND BASIL
1 cup shelled fresh soybeans
1 pound green or wax beans, trimmed and halved crosswise
1/4 cup packed basil leaves
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
3 tablespoons water
1 1/2 teaspoons grated lemon zest
2 1/2 teaspoons fresh lemon juice, or to taste
Blanch soybeans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer soybeans with slotted spoon to a small bowl.
Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Then combine with soybeans.
Cut basil into very thin shreds.
Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.
***Slightly adapted recipe from epicurious.com
WHAT'S IN YOUR BOX?Red Russian Kale
Bee Balm and Marigold Edible Flowers
Broccoli or Cabbage
SAY WHAT?" Beans, Beans, the Magical Fruit is a children's song about the flatulence often experienced after eating beans. The song is noteworthy for correctly identifying the bean as a fruit, not a vegetable. Yet beans, along with many other fruits, are regarded as vegetables due to their common usage as such. The decision to classify certain fruits as vegetables was officially resolved in 1893 when the Supreme Court unanimously decided the tomato was a vegetable, at which time Justice Gray also clarified the status of cucumbers, squash, peas and beans as vegetables."