EVERY WEEK WE PACK FRESH VEGETABLES AND FRUITS FOR OUR VEGGIE BOX SUBSCRIBERS. THESE BOXES (WITH RECIPES) ARE READY FOR PICKUP EVERY WEDNESDAY!
This weeks box will contain:
From Origins Farm
- green beans
- lemon cucumbers
From Amy's Garden
- Sundgold tomatoes
- green cabbage
From Manakintowne Specialty Growers
- red, white and blue potatoes
- Black raspberries
This week's recipes:
- 1 tablespoon extra-virgin olive oil
- 3 medium red onions, (about 1 3/4 pounds), cut into 16 wedges each
- 1 pound green beans, trimmed
- 1/2 cup vegetable broth
- 1 tablespoon balsamic vinegar
- 2 teaspoons light brown sugar
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them.
Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain. Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.
Nope, they don't taste like lemons, but these small, round and lemon-colored cumbers are mild and sweet and can be used like any other cucumber, but without the worry of bitterness. This is an heirloom variety dating back to 1894.
- 2 lemon cucmbers or 1 English cucumber
- 1 1/2 cups water
- 1/4 cup sugar
- Juice of 1 lime
- 1/4 teaspoon coarse salt
- 1 cup ice cubes
Peel the cucumbers; remove any seeds. Coarsely chop and combine in a blender with water, sugar, lime juice, coarse salt, and ice cubes; blend until smooth. Serve over ice, garnished with cucumber spears, if desired.