Eating Well

Some recipes featuring the produce we grow

Pole Beans and Green Onions

1 lb. young green pole beans (whole, end removed)
1 bunch green onion, chopped
1 clove garlic, crushed
½ stick butter
Parboil beans in lightly salted water only until tender (still crisp) and drain. Melt butter and add garlic and onions. Sauté until onions are clear. Add beans to butter mixture and sauté 2-3 minutes. Serve immediately.

 

Summery Squash Salad

2-3 tablespoons sun-dried tomatoes in oil, chopped
2 tablespoons sun-dried tomato oil
1 tablespoon extra virgin olive oil
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 pound pattypan or other colorful summer squash
1 cup shredded carrot
1/4 cup fresh basil, cut in chiffonade

In a small bowl, mix together the sun-dried tomatoes, oils, garlic, salt and crushed red pepper. Let the mixture sit 15 minutes before using.
Cut the squash into wedges. If using pattypans, cut them from the top, as if cutting a pie, into pieces about 1/2-inch wide on the outer edge.
Bring a large pot of salted water to a boil. Blanch the squash until crisp-tender, about 1-1/2 minutes. Drain.
Toss the warm squash with the shredded carrots and the oil mixture, and let the flavors blend for at least 15 minutes. Top with the basil chiffonade just before serving.

Fire and Ice

2 large cucumbers, peeled, quartered lengthwise and seeded
salt
1 Jalapeno, seeded and diced
2 green onions
1/4 cup fresh mint leaves
Fresh ground pepper

Roughly dice the cucumbers, not too small, about 1/2" square. Place them in a colander or strainer in the sink and lightly salt. Let drain for at least 20 minutes. This removes the excess water from the cucumbers. While the cucumbers are draining, seed and dice the jalapeno and mince the green onions, including the green part. Chop the mint just before mixing. Pat the cucumbers dry with a kitchen or paper towel. Mix with the chopped ingredients and pepper to taste. Chill 5 minutes for the flavors to blend. Serve as a side dish or relish.