July 1

From Tricycle Gardens

  • tomatoes
  • basil

From Origins Farm

  • cucumbers
  • Lacinato kale

From Manakintowne Specailty Growers

  • Romano beans

From Agriberry

  • Blueberries


Romano Beans with Tomatoes

From WilliamsSonoma.com

In Italian, fagioli usually refers to beans removed from a pod, such as white cannellini beans, while fagiolini have an edible pod, such as green beans. Yet it seems to bother no one that the long, flat, completely edible romano beans used in this recipe go by both names, fagioli a corallo and fagiolini a corallo, with a slight preference for the former in the markets of Rome. Nor does anyone explain the corallo, which means “coral,” though it may reflect the fact that the beans turn reddish when left to dry on the plant.

1 to 2 Tbs. extra-virgin olive oil
3 green onions, white portion only, thinly sliced 
1/2 lb. very ripe fresh tomatoes, peeled, seeded and diced, or 1 can (14 oz.) plum tomatoes, coarsely chopped, with juices 
1 small dried red chili (optional) 
1 lb. romano beans or green beans, ends trimmed 
Salt and freshly ground pepper, to taste 
1 Tbs. finely chopped fresh flat-leaf parsley (optional) 
In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes. 

Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day.) 

Transfer the beans to a warmed serving dish and sprinkle with the parsley. Serve immediately. Serves 6. 


Best of Summer Kale Salad with Blueberry balsamic Vinaigrette

From IowaGirlEats.com


2 bunches kale
1/2 teaspoon salt
2 ears sweet corn, shucked and kernels cut from cob
1 cup fresh blueberries
1 cup cherry tomatoes, halved
4oz chevre
1/4 cup sliced almonds

For the Blueberry-Balsamic Vinaigrette:
1/2 cup fresh blueberries
1/4 cup balsamic vinegar
1 Tablespoon honey
2 teaspoons Dijon Mustard
salt and pepper
6 Tablespoons extra virgin olive oil

For the Blueberry-Balsamic Vinaigrette: add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop blueberries. Turn processor on then slowly stream in oil.
Tear kale leaves from stems, cut or tear into bite sized pieces, and then wash and spin dry. Add to a large bowl then sprinkle with salt and massage with fingers for two minutes, or until kale is dark green and tender. May want to do 2 batches.
Divide kale between plates then top with corn, blueberries, tomatoes, chevre, almonds, and Blueberry-Balsamic Vinaigrette, and then serve.

Serve this hearty yet healthy salad as a side or entree with grilled protein for a little more oomph though it is very filling on its own. However ya’ eat it, make sure to enjoy it fast. Summer’s not sticking around forever!