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The variety of the week is Beans!

We grow green, yellow and purple beans. We won’t specify what color of bean we are offering as sometimes we mix them which makes for a colorful plate! We grow mostly green beans, with equal smaller parts of yellow and purple wax beans. To eat, break off the end with the stem, the flowering end is edible but some remove it out of preference. Beans do hold more nutrition when cooked uncut. Keep them in they hydrator drawer in the produce bag them come to you in (we buy these bags from the grocery store for the purpose of your produce staying fresher for longer).


Here are a few examples of ways to use your beans this week. The Garlic Lemon bean recipe is one that is very similar to the style of cooked green beans that you will find at Chinese buffet restaurants, they are very good. The last recipe is one that also includes the green onions from this week as well.


Fresh Green Bean Casserole

Nonstick cooking spray 5 cups sliced green beans 4 1/4 cups low-sodium chicken broth 1 cup breadcrumbs 1 cup grated Parmesan 1 tablespoon plus 2 teaspoons canola oil 1 1/2 cups diced onions 2 cups sliced mushrooms 2 tablespoons cornstarch 1/2 cup reduced-fat sour cream 1/4 teaspoon garlic salt 1/2 teaspoon salt


Preheat the oven to 350 degrees F. Spray a 1 1/2-quart (8X8) baking dish with nonstick spray. Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth. Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside.


Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Sauté the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat. Pour the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions.


While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl. Slowly pour the mix into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, and salts. Stir well. Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes.


Garlic Lemon Beans

1 Quart Beans 1 Lemon 2 cloves Garlic 1 tbsp. Olive Oil Water


Start by cleaning the beans, cutting the ends of the beans off. Heat oil in a pan to medium heat and add the beans. Cut up garlic in small pieces or use a garlic press and add this to the beans. Let them get a little browned, cook for about 5 minutes like this. Add about a 2 Tbsp. of water and let them simmer while covered until they are almost soft, this takes about 8 minutes.


Cut the lemon in half; one half of the juice to squeeze over the bean and garlic mix in the pan and the other half to slice into pieces and serve with the beans.


Sautéed Green Beans with Bacon 1 3/4 pounds fresh green beans, trimmed 1/4 cup water 8 bacon slices, chopped 5 green onions (white bottoms and light green parts of tops only), chopped 1/2 teaspoon salt 1/2 teaspoon pepper


Place beans and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap, and pierce plastic wrap with a fork. Microwave at HIGH 4 to 7 minutes or until crisp-tender. Plunge green beans into ice water to stop the cooking process. Drain well, and set aside.

Cook chopped bacon in a large nonstick skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel.


Sauté green onions in skillet in hot reserved drippings over medium-high heat 1 minute. Stir in green beans, salt, and pepper; sauté 2 to 3 minutes or until thoroughly heated. Stir in bacon.


Have a great week!

~The Farmer’s Wife

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