This week’s Vegetable Box Feature: Green Beans
Did you know?
Where to Store them?
Fresh green beans may be stored in an airtight container in the refrigerator for about 4-5 days.
Rinse green beans and then remove the stems from the ends before using in your recipe. For smaller quantities of beans, you can remove the stems by hand. Firmly pinch the top of the bean just below the stem with your thumb and forefinger to remove the stem. You can leave the curly tail at the other end intact. For a large quantity you can use a knife. Divide the beans into manageable batches. Arrange each batch on a cutting board with all the stems lined up. Hold the beans in place and use a large chef’s knife to carefully trim off all the stems at once.
How to Use:
Green beans need to be cooked before consumption. Steaming, boiling, frying, roasting and baking are common methods for preparing them. You can also pickle them or add them to soups and casseroles!
Created by: Farm Flavour: Kristen Winston Catering
A delicious summer side dish!
1½ cups onion, chopped
1 cup fresh zucchini, coarsely chopped
3 cups fresh corn kernels
1 cup fresh green beans, blanched and cut in half-inch pieces
1 cup tomatoes, coarsely chopped
2 teaspoons kosher salt (can use less depending on taste preference)
¼ teaspoon ground black pepper
3 tablespoons fresh basil, coarsely chopped
3 tablespoons fresh cilantro, coarsely chopped
Butter (for sautéing)
1. In a large skillet or saucepan over medium-high heat, sauté onion in butter until soft, about 2 minutes.
2. Add chopped zucchini, and sauté 3 minutes.
3. Stir in corn, green beans and tomatoes. Add salt, pepper, basil and cilantro. Heat until mixture is hot.
Tips: Feel free to substitute any vegetables you have on hand. Add yellow squash or include some chard and kale in this fast summer side dish. You can also serve over rice to make a vegetarian main dish.
Garlic Roasted Green Beans and Mushrooms
Created By: Katie
This side is simple to make with just a few fresh vegetables and pantry staples.
2 cups sliced fresh mushrooms
2 cups fresh green beans
1/4 cup olive oil
2 tsp minced garlic
1 tsp freshly ground sea salt
1 tsp freshly ground pepper
1. Preheat oven to 400.
2. Wash and slice mushrooms and green beans.
3. Combine oil, garlic, salt and pepper in a separate bowl.
4. Pour over the mushrooms and green beans and gently stir until vegetables are thoroughly coated.
5. Place on baking sheet and bake for 20-25 minutes.
6. Serve warm.
Dilly Green Beans
Created by: Delicious Table
Pickled Green Beans (aka "Dilly Beans") require NO CANNING. Jazz up relish trays, pop into Bloody Marys, or toss pickled beans into salads!
4 clean quart Mason jars, lids, rings
2 pounds green beans, rinsed or yellow wax beans
4 garlic cloves (1 per jar)
4 hot chili peppers fresh or dry (1 per jar)
1 bunch of fresh dill (2 sprigs per jar)
2 tsp black or color peppercorns (½ teaspoon peppercorns/jar)
1 tsp Red Pepper Flakes (¼ teaspoon/jar)
2 tsp coriander seeds (½ teaspoon/jar)
6 cups white vinegar
6 cups water
6 TBSP sea salt or pickling/canning salt
Quick Pickle Green Beans in Jars
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