Tuesday’s shares include;
cucumbers (for Friday)
Here is a great recipe we have tried for marinated green beans.
Prep 30 mins
Cook 10 mins
Ready In 3 h 40 mins
Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.
Fall crops and being planted and propagated right now while summer crops continue to make themselves available. Soon, cucumbers and tomatoes will be replaced by sugar pie pumpkins, acorn squash, salad, spinach and much more. Stop by one of the City Commons garden site to see what’s happening or to just say hello.