EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!
This week's box includes:
From Tomten Farm
- Geneovese or Thai Basil
- Crimson Sweet Watermelon
- Romano beans
From Amy's Garden
- Slicing tomatoes
This week's recipes:
Romano beans are also known as 'Italian pole beans' or 'Italian flat beans'. They're broader than "every day green beans" and have flat pods. They cook in a flash. And they are tender, velvety, "more green-tasting, more alive-tasting than other beans." A note about this easy recipe: you won't use all the rosemary infused oil in this recipe, so save it and use it again for salads and dressing vegetables. It's delicious!
GARLIC- and ROSEMARY-INFUSED OIL
1 cup olive oil
a large sprig of fresh rosemary
5 garlic cloves, peeled and crushed with flat of a knife
Heat oil, rosemary and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles. Turn off heat and let rest for 20 minutes. Remove the rosemary and garlic. Note: you will use some of the
Salted water to cover
1 pound beans, ends snapped
1 tablespoon Garlic- and Rosemary-Infused Oil
1 tablespoon good bread crumbs, optional
Salt & pepper
Bring the salted water to a boil. Add the beans and cook for 5 minutes or until done but still bright green. (They cook faster than regular green beans.) Drain and toss with the oil and bread crumbs if using. Season to taste.
1 tablespoon fresh lemon juice
1 tablespoon red-wine vinegar
1/2 teaspoon table salt, or to taste
2 tablespoons extra-virgin olive oil
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
6 cups baby arugula (6 oz) Or chop larger leaves
1/4 cup pine nuts (1 oz)
1/3 cup crumbled feta (1 1/2 oz)
Coarsely ground black pepper to taste
Fleur de sel or course salt to taste (optional)
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).