Announcements
- Eggs or sprouts
- cucumber
- zucchini
- cabbage or broccoli
- yellow squash or patty pan
- green beans
- cherry tomatoes or sweet pepper
- carrots
- pac choi
- tatsoi or chard
- kale
- lettuce
- parsley
- Ingredients
- 1/2 pound green beans, trimmed
- 2 tablespoons chopped walnuts
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons chopped red onion
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
-
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Toast the walnuts in a small dry skillet over medium heat until they become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and onion to the walnuts and stir to combine.
In another small bowl, whisk together the oil, vinegar and mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and pepper. Serve warm or at room temperature.
Farm News this Week
We are just back from a week of camping in NH on an island in the middle of Lake Winnipesaukee. It was relaxing, full of sun and rain, kayaking, swimming, and watching loons. And the best part about it was that upon arriving home, we all agreed that our life here on the farm is much better than vacation. We happily jumped back into reinforcing tomato stakes, harvesting green beans, and caring for chickens. Abby and Tolu did a great job of keeping the farm operating smoothly in our absence and we look forward to reciprocating by helping them with the Collard City Growers project in Troy. We had trouble fitting the vegetables in the bags this week and hope you enjoy the bounty. Our full size heirloom tomatoes are way behind those of the farmers at lower elevations, but they look great and you will get them soon!