Dragon’s Tongue Beans
Hello everyone!
Welcome to Week 15. Remember when I said Fall was coming? Well, I think it heard me and hid. The first week of September’s temperatures were so high and summery that we jumped into the pond almost everyday, squeaking out any last bit of summer we could from the dwindling season. There’s nothing like leaps into the cold pond on a swelteringly hot day that makes you savor the summer’s heat.
Speaking of savoring, we’re beginning to harvest our final succession of beans this week. You’ve received lots of beans for the majority of the season, and I hope you haven’t grown tired of them yet. I know I haven’t! Each season, I tend to discover a new love for a new vegetable or variety, and this season I did so with beans. Before this year, I had only eaten beans either cooked to smithereens Southern-style, or raw as a snack. But I acquired a new love for them these past couple months when I began sauteing them in a pan with other seasonal delights. So, to spur you on to keep eating those beans, here is a recipe for my new favorite way to eat them:
Ingredients
Your share of beans (about a half pound), tops removed
1/2 yellow onion, chopped
1 clove of garlic, chopped
2 tomatoes, chopped
balsamic vinegar
salt and pepper
In a pan, sauté onions in olive oil on low heat for one minute. Stir in the garlic and beans. Add salt, pepper, and a splash of balsamic vinegar. Cover and let cook until the beans are tender but still crisp. At this point, add the tomatoes. Cover again and cook for a few minutes, until the tomatoes break down a bit. Serve over rice as a main dish, or on its own as a side.
The serene pond.
This week your share should include (but is not limited to):
Onions
Garlic
Lettuce Mix
Yukina Savoy
Tomatoes
Cherry Tomatoes
Cilantro
(Some assortment of) Okra, Tomatillos, Eggplant, and Peppers
Beans
Arugula
The kale has gone through a rough time in the summer heat, but should make a comeback as the temperatures drop. And we planted this new Red Russian Kale for you this week, too!
The pigs are always hungry, and have their increasing chubbiness to show for it.
The winter squash harvest has officially begun. Here are some Buttercups curing for the next couple of weeks in the greenhouse.
Bok Choy cooked in garlic, ginger, and soy sauce. Yum!
Happy Week 15 of eating beans, and other nourishing veggies!
Alison
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In spite of the heat, the veggies look great. I wish I could subscribe to your flourishing CSA. Cheers!
Thank you, Heather! 🙂
Great job, you guys! Everything looks delicious!
Wes
Thank you, Wes! We couldn’t have done any of this without you and Bryn! 🙂