Archive for the 'Green Beans' Category

Shishito Succotash

Monday, October 12th, 2015

Sara Jones, Tucson CSA

1/2 basket shishitos, cleaned, stems removed and chopped

1 cup chopped green beans

1/2 large onion, chopped

2 cloves garlic, minced

Kernels from 2 ears corn

1-2 chopped tomatoes

1 tablespoon oil

2 teaspoons cider vinegar

1 tablespoon butter

1 pinch crushed sage and thyme

Salt and pepper to taste

Sauté onions in oil in a medium skillet over medium high heat for 5 minutes until beginning to brown. Add garlic, corn, beans and shishitos. Cook, stirring occasionally for another 8 minutes or so. Sprinkle with a splash of water or white wine if needed to keep from sticking. Add tomatoes, vinegar and butter, stir to combine and remove from heat. Season to taste with salt and pepper.

Roasted Green Beans and/or Okra

Thursday, October 13th, 2011

Sara Jones, Tucson CSA

This is a basic recipe that is great for beans that are on the
more mature side. The higher heat and longer cooking gets
them tender and brings out their flavor. Add any spices you
might like, or mix the green beans with okra, which is also
great roasted. You want to get a nice browning around the
edges of the beans.

1 share fresh beans and/or okra
1 tablespoon olive oil
Drizzle balsamic vinegar
Salt and pepper to taste
Toss the beans with the oil, vinegar and salt and pepper.

Spread on a baking sheet and cook in the oven at 400 degrees
for about 15-20 minutes, stirring once or twice. Sprinkle with
more salt and pepper if needed, and serve warm.

August Tempura

Monday, August 4th, 2008

Lorraine Glazar, Tucson CSA

I realize this isn’t the healthiest way to eat your vegetables, but if you would like to see two teenage boys devour a basket of okra in 3 minutes and ask for more, try it!

Tempura Batter:

1 egg, beaten

1 cup ice cold water

1 cup all purpose flour

½ teaspoon baking powder.

Beat the egg until thoroughly combined, add the water and mix. Sift the flour, then sift it with the baking powder, then add to the egg/water mixture all at once. Stir, but don’t make it smooth; it should have some lumps. The texture to aim for is pancake batter; it should coat the vegetables but the excess should drip off readily.

August Tempura Vegetables:

Green beans, tips and tails trimmed, you can spear two to four together with a toothpick


Sweet potato, peeled and cut into ¼ inch slices

Onion, peeled and cut into ¼ inch slices, you may also spear the rings together with a toothpick run horizontally through the slice.

Have all vegetables washed and thoroughly dried. Heat ½ inch of canola or peanut oil in a skillet until it just begins to smoke. Dip vegetables into the batter, let excess drip off, then put into hot oil. When browned on the first side, turn over. The goal is to have the vegetable crisp-cooked before the batter burns. Drain them well on a rack set over a paper towel, season with S & P if you like, and pop into a warm oven—or just cook a batch at a time to be devoured by the hordes of family members who have discovered a previously latent love for vegetables.

Tempura Dipping Sauce:

2 tablespoons low-sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon mirin, or other white wine

½ teaspoon sesame oil

Mix together in a small bowl and enjoy.

Quick Okra Jambalaya

Wednesday, July 30th, 2008

Sara Jones, Tucson CSA

Use leftover cooked rice for this easy recipe.

1 basket okra, cleaned and chopped
1 handful green beans, cleaned and chopped
2-3 tomatoes, cleaned and chopped
1 tablespoon tomato paste
1 small sweet onion, sliced thinly
3 cloves garlic, minced
1 cup cooked kidney beans (or use leftover chicken or sausage)
2 cups cooked rice
1 tablespoon oil
1 teaspoon each of cumin, red chili, paprika, black pepper,
oregano and thyme
Salt to taste

Heat oil in a large skillet over medium high heat, add okra and
onions. Sauté for about 5 minutes then add green beans,
tomatoes, tomato paste, garlic and spices. Stir well, cover and
reduce heat to medium. Cook for about 7 minutes, adding water
if necessary to keep vegetables from sticking. Add beans (or
chicken or sausage) and rice. Cook, stirring frequently until rice
is heated through. Add salt to taste and serve.

Stewed Spring Veggies

Wednesday, May 21st, 2008

Sara Jones, Tucson CSA

3-5 baby artichokes, trimmed and quartered lengthwise
1/2 bag green beans, chopped
1 medium squash, chopped
2-3 new potatoes, chopped
1 sweet onion, diced
4 cloves garlic, minced
1 large can (28 ounce) chopped tomatoes
1 teaspoon thyme
1 teaspoon oregano or marjoram
Drizzle balsamic vinegar
Salt and pepper to taste

To trim artichokes, cut stems from base, remove tough outer
leaves and trim off top 1/2 inch of vegetable. Cut each choke
into quarters and place in water until ready to use.

Prepare other veggies and combine all ingredients together in a large
soup pot. Bring to a slow simmer and cook over medium low
heat for about 35 minutes until all ingredients are tender.
Drizzle with vinegar and add salt and pepper to taste. Serve
over rice or pasta or polenta.

Cottage Pie

Wednesday, May 21st, 2008

Sarah Martin, Tucson CSA

This recipe can be easily altered to accommodate a changing
variety of produce. Try adding or substituting green beans,
turnips or other seasonal vegetables.

1 1/2 pounds red skinned potatoes, cubed
2-3 ounces shredded farm house cheddar cheese
1/4 cup yogurt
1 tablespoon olive oil
1 pound ground beef*
1/2 cup carrots, diced
1/2 cup onion, diced
1/2 cup peas
2 cups vegetable stock
1 tablespoon bay leaf
worcestershire sauce
2 tablespoons all purpose flour
salt and pepper to taste

Preheat your oven to 350 degrees Fahrenheit. Combine the
potatoes and 1 cup of the vegetable stock in a saucepan. Bring
to a boil, reduce heat and cover. Simmer 10 minutes or until
the potatoes are tender. Set aside. Do not drain.

Heat olive oil in a skillet. Add ground beef. Break the beef into chucks as it
cooks. When you don’t see any more pink, poor off any extra
fat and add the carrots, onion and peas. Cook 5 minutes more.

Add the Worcestershire sauce, bay leaf and salt and pepper to
taste. Stir the flour into the beef mixture making sure to coat
all of the ingredients. Cook 2-3 minutes more.

Slowly poor the remaining vegetable stock into the beef and bring to a boil.
Pour mixture into an 8 or 9-inch casserole. Mash the potatoes
in their cooking liquid and stir in the shredded cheese and
yogurt. Spread the potatoes over the beef and vegetables. You
can sprinkle extra cheese on top of the potatoes if you like
things extra cheesy. Bake 30-45 minutes or until bubbly along
the edges.

*Substitute ground lamb and you have a shepherd’s pie, or
cooked lentils for a vegetarian option.

Spicy Green Beans

Tuesday, May 13th, 2008

Sara Jones, Tucson CSA

1 bag green beans
2 cloves garlic, minced
1 teaspoon grated ginger
1/2 teaspoon chili flakes (or to taste)
2 teaspoons vegetable oil
Soy sauce to taste
Garnish with sliced green onions

Clean beans and remove stem end. Heat oil in skillet over
medium high heat. Add garlic, ginger and chili flakes and stir
quickly for about 30 seconds. Add green beans and toss to
coat. Drizzle with a little soy sauce and water, then cover and
cook over medium heat for about 5 minutes. Add more soy
sauce if needed and serve.

Minestrone Alla Tucson CSA

Monday, March 3rd, 2008

Lorraine Glazar, Tucson CSA (adapted from The Classic
Italian Cookbook, by Marcella Hazan, 1976)

I followed the classic technique from Marcella Hazan, but
substituted for winter ingredients, and what we had in our
shares. I love the direction “crust from a one to two pound
piece of Parmesan, carefully scraped clean”.

For 6 to 8 servings as a first course, 4 to 6 as a main meal

2 tablespoons olive oil
1 tablespoon butter
1 cup thinly sliced yellow onion
1 cup diced carrots
1 cup diced celery (or chard stems)
2 cups peeled, diced rutabaga (or potato)
1 cup cauliflower floweret’s (optional-some do not care
for their flavor in a mixed soup)

1 cup diced green beans (I had these frozen from August
2007, you may substitute frozen green peas)

3 cups finely sliced rapini leaves (minimize the use of
stems and flowers)

6 cups homemade vegetable stock or 2 cups canned
vegetable broth mixed with water

The crust from a 1 or 2 pound piece of Parmesan cheese,
carefully scraped clean (optional)

2/3 cup canned Italian tomatoes, with their juice
½ cup freshly grated Parmesan (optional)

¾ cup dried white beans, cooked in advance or one can
white beans, drained and rinsed

Choose a stockpot large enough for all the ingredients. Put
in the oil, butter, and sliced onion and cook over medium low
heat until the onion is pale gold. Add the diced carrots
and cook for 2 or 3 minutes, stirring once or twice. Repeat
this procedure with the celery (or chard stems), rutabaga
(or potato), cauliflower, and green beans (but not the
frozen peas), cooking each one a few minutes and stirring.

Then add the sliced rapini and cook for about 5 minutes,
giving the pot an occasional stir.

Add the broth, the cheese crust, the tomatoes and their
juice, and a little bit of salt. If you are using canned broth,
go easy on the salt until you taste the finished product.

Cover and cook at a very slow boil for about one hour. It
is still good if you only have 30 minutes, but the flavors
meld and deepen with longer cooking. If you find that the
soup is becoming too thick, add more homemade broth or
water, not more canned broth.

Fifteen minutes before the soup is done, add the canned or
pre-cooked beans and the frozen peas (if you substituted
them for the green beans). Just before turning off the heat,
remove the cheese crust, swirl in the grated cheese, taste,
then correct for salt.

Low-fat Curried Vegetables

Tuesday, January 15th, 2008

Wendy McCrady, Tucson CSA member

Curry is a tasty way to prepare many of your vegetables.
Use vegetables roasted ahead of time for an easy short-cut.
Thai red curry paste is sold in the Asian foods section of
grocery stores.

1 onion, chopped
2 cloves garlic, minced
1 tablespoons grated ginger
2½ cups water
1 teaspoon coconut extract
2 tablespoons maple syrup or 4 tablespoons brown sugar
1½ tablespoons low-sodium soy sauce
1½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon red curry paste
¼ teaspoon crushed red pepper flakes, opt.
Vegetables (sweet potatoes, potatoes, carrots, green beans,
cooked garbanzo beans, etc.), diced
Cooking greens, roughly chopped
3 tbs plain soy creamer (or half and half)
2 teaspoons chopped cilantro
Cooked grain (rice, wheat berries, oat groats, etc.)

In a large non-stick skillet, sauté onion, garlic, and ginger
over medium-high heat for 5 minutes. No oil is needed.

Stir in the water, seasonings, and vegetables other than
greens. Bring to a boil. Reduce heat and simmer for 15
minutes until veggies are tender. Stir in the greens to cook
for a few minutes. Remove from heat and stir in creamer.

Serve over hot cooked grain and sprinkle with cilantro.