- Green beans
Some sites only:
*The Beef Open House is on this Saturday, September 7th. There will be hayride tours, leaving at 10:00am and 1:00pm, which will take you out to view our cows and answer any questions that you might have.
*We still have a few shares left in our late season CSA. The late season deliveries run from October 25th to November 22nd. The late season shares will be full of our fall crops like carrots, beets, parsnips, turnips, winter squash, storage onions and potatoes, leafy greens, leeks, and more! If you are interested in either ordering beef or signing on for the late season please call Linda in the office and she can help you out!
Storage and Preparation tips for Basil: Remove basil leaves from stem. You can try to wrap the leaves in a barely damp paper towel and refrigerate, which is a recommendation we have received over the years. Or you could put the basil in a plastic bag or container in your refrigerator. Wash gently just before using. Fresh basil deteriorates very quickly so use promptly! For longer storage, make small bundles and hang to dry, make and freeze pesto, or freeze fresh leaves in a freezer bag (remove air, seal, and freeze). Toss whole leaves into salad or pasta, layer leaves on sandwiches and pizza, chop and sprinkle into salad dressing, soups, potatoes, eggs, and pastas.
Green beans with Lemon and Garlic
- 2 pounds green beans, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- Salt and freshly ground black pepper
Blanch green beans in a large stockpot of well-salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Winter Green Farm owner Mary Jo Wade sent this recommendation for a ratatouille recipe that she received from her sister. She said it was easy and fun, and also beautiful! Even though we are through with zucchini and summer squash, I’m sure there are still some around in backyard gardens and farmers markets. But The eggplant, peppers, and tomatoes in your box would be delicious in this dish! Here’s a link to the recipe:
This week Winter Green Farm owner Jabrila Via wrote an article for the blog to give you some background on the pepper varieties that have been in your boxes these last few weeks…
It is time for peppers! If you have not yet received one in your box you will soon. Last year we grew and loved the variety “Gypsy.” Unfortunately, we weren’t able to find “Gypsy” seed this year that wasn’t grown by Monsanto or a Monsanto grower. Because Monsanto is pushing the development of genetically modified seed and even sues farmers when their patented GMO varieties show up in the farmer’s fields from pollen drift off the farmer’s property, we refuse to buy seed from them. If you want to learn more about Monsanto and GMOs I have listed a few web sites and articles you can check out:
So this year we are trialing some very interesting new pepper varieties. Some are open-pollinated (non-hybrid) seeds, which means that we could save our own seed.
The earliest maturing variety we are growing this year is “Tollie’s Sweet,” a red cow horn type. Then there are two varieties that were developed to specifically replace “Gypsy;” “Flamingo” and “Crème Brulee” (neither open pollinated). They are both oblong orange to red peppers and seem to be wonderful varieties, thus far. Our other varieties are “Jolene’s Red” from Wild Garden Seed, a local seed grower and friend in Philomath Oregon. “Chervena,” “Chuska,” and “Maconi Red” are the other new cow horn types that are turning red now and taste really sweet. Last year and again this year we grew “Stocky Red Roaster.” It is later maturing but is sweet and of good size.
We hope you enjoy your peppers. Before eating them, do take a moment and look at the beauty of color of these little wonders.
I hope you all had a safe and happy long weekend, and the new school year gets off to a great start for all the students young and old!
Enjoy your vegetables! -Sara