Backyard Gardens’ CSA: Week 11- August 16, 2012

Happy Day! The tastes of summer are here. Vine ripe tomatoes, fresh basil bursting with vigor, crisp, refreshing cucumbers, beans, beans and more beans. Our flowers are starting to pop open with an array of colors, shapes and sizes. The flowers are ready to share their beauty with all of you. If you are not a CSA flower share member, keep your eyes open at the farmers’ markets for our beautiful flower bouquets. As a reminder there will be no Saturday market this week. So, come tonight and get any additional ingredients that you need at the Thursday Market.

 

 

 

 

 

Out in the field we are planning for the changing season, preparing the ground for fall Brassicas, broccoli, kohlrabi, chard, kale, and a variety of Asian greens. The plant starts are ready to be transplanted, to get into the ground so that they can stretch their roots and grow big and strong.

What’s In Your CSA Share This Week?

Full Share:

Romaine
Basil
Carrots
Pole (Flat) Beans
Bush (Maxibel) Beans
Half a Savoy Cabbage
Cucumbers
Onions
Tomatoes
Parsley
Garlic

 

Half Share:

Romaine
Carrots
Pole (Flat) Beans
Bush (Maxibel) Beans
Cucumbers
Onions
Parsley
Garlic

 

 

Steam-Sauteed Green Beans with Almonds and Parsley

Ingredients

  • 1/4 cup slivered almonds
  • 1 pound green beans, stem ends trimmed
  • 1/3 cup water
  • 2 teaspoons butter, plus 2 teaspoons
  • Scant 1/2 teaspoon salt
  • 1/4 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh parsley
  • Freshly ground black pepper

Directions

Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer.

Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately.