The green beans are growing well this summer and we are happy to be in the middle of such a productive crop. It is so productive that we are not able to pick all the beds in a CSA morning. U-pick beans are available, but that too is falling short. But it's ok, as whatever doesn't get harvested and eaten is fed instead to the soil. It will still be a source of nutrition to you.
It is only a few weeks during the year that we have roma bean available. Fresh picked and steamed, they make many a nice, simple dish. You can spice up the dish below with some hot peppers, it's a perfect use for them.
Roma Beans and Red Peppers
1 lb roma beans, stem snapped off
1 medium red pepper, seeded and chopped into small dice
1/2 tsp salt
1/2 tsp freshly ground pepper
1-1/2 tbsp butter
1 tbsp olive oil
grated cheese
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Steam the beans for 3 minutes or until tender
Drain water and add all ingredient to pot, stir and coverLet stand for 5 minutes
Serve with topping of cheese and green garnish
Eggplant
One last eggplant recipe for this year. Such a recipe was something that I was not aware of...eggplant bacon. Member Nancy Ricklefs mentioned it while bean picking, so we tried it out. Our search led to a recipe at TheVeg.org. Pictures of our results are shown below.
It turns the eggplant into a type of jerky that goes well on a sandwich, or could be diced into "bacon bits." It is worth trying. There is a dehydrator and an oven method given in the recipe.
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| Marinated strips in the dehydrator on a mesh screen |
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| Eggplant, tomato, basil sandwich |
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