September 10, 2010
Until Next Year!
THE LAST HOORAH!
Someone once said that all things must come to an end, and so it is with summer and this year’s Tiny CSA. Thanks so much for your support!!! We hope that y’all had as much fun eating our veggies as we had growing them. We have learned much this season from our successes and from our trials. We have prospects for expansion next year and hope that you all will join us in our continued tiny adventures!! Thanks especially to all the volunteers who sweat with us through those fearsome summer days. And of course, we couldn’t live without the help of Laura Stone and Eleanor Davis and Drew Weing whose mighty efforts, patience, talents and enthusiam are unending and deeply appreciated.
GREEK STYLE LIMA BEANS
• 10 oz fresh lima beans
• 1 cup water
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon oregano, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve drizzled with remaining tablespoon oil.
***adapted recipe from www.epicurious.com
WHAT'S IN YOUR BOX?
Fresh lima beans should store in the fridge for 2 days. If you want to save them for later you can freeze them. Simply, shuck them, blanch them for 4 minutes, put them in an ice bath for 4 minutes, and freeze them.