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:
Your share of beans (about a half pound), tops removed
1/2 yellow onion, chopped
1 clove of garlic, chopped
2 tomatoes, chopped
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.
This week your share should include (but is not limited to):
(Some assortment of) Okra, Tomatillos, Eggplant, and Peppers
Happy Week 15 of eating beans, and other nourishing veggies!