Yellow, green or purple, fresh string beans are a delicous summertime treat. Try them steamed and topped with fresh breadcrumbs, or dressed with a vinaigrette. Roasted with a drizzle of olive oil, or boiled briefly and tossed with butter. Chopped raw and added to salads with cooked tuna or salmon. Served whole and uncooked with a yogurt herb dip. Easy String Bean & Tomato Salad
1 lb green, yellow and/or purple beans (a mixture is fun!)
2 cups cherry tomatoes, halved (or equivalent slicing tomatoes)
1/2 cup thinly sliced red or yellow onion
1/4 cup thinly sliced fresh basil (1/2 tsp dried)
3 tbs olive oil
2 tbs red or white wine vinegar
pinch of sugar
Cook beans in boiling water just until crisp-tender, about 4 minutes. Drain, rinse in cold water, drain well and pat dry. Combine beans, tomatoes, onion and basil in a serving bowl. Whisk oil, vinegar and sugar in a small bowl, season with salt & pepper. Add dressing to veggies and toss. Cover and chill for at least one hour (this is important!) and up to 8 hours. Serve cold or at room temp. Yum!
What can you expect in this week's share?In addition to beans, you can expect tomatoes, cucumbers, peppers, lettuces, swiss chard, onions & a surprise or two!
Member Recipe... Chocolate Beetroot Muffins, shared by Nathaniel Sizemore 2.5 oz cocoa powder
6.5 oz all purpose flour
2 tsp baking powder
8.5 oz superfine sugar
8.5 oz cooked and peeled beetroots
3 large eggs
7 fl. oz corn oil
1 tsp vanilla extract
Powdered sugar, for dusting
Preheat oven to 350 °F. Place 12 paper liners in a muffin tin. Sift cocoa powder, four & baking powder into a bowl. Mix in the sugar and set aside. Purée the beetroot in a food processor or blender. Add eggs, one at a time, then add the vanilla and oil. Blend until smooth. Make a well in the center of the dry ingredients, add the beetroot mixture and lightly mix just until blended. Fill the muffin tins equally. Bake for 20 to 30 minutes, depending on your oven, or until the top is firm when pressed with a finger. Cool on a wire rack and dust with powdered sugar.
Echinacea, marshmallow and more growing in the gardens at Brightside.
Have a couple extra cucumbers on hand? Try this truly refreshing beverage certain to charm your family. Cucumber Limeade:
Coarsely chop one pound peeled cucumbers. Combine in a blender with one and a half cups water, 1/4 cup sugar, juice of one lime, 1/4 teaspoon salt, and one cup ice cubes. Garnish with cucumber spears. Delightful! Yes! You can freeze cucumbers. Wash, slice, place in one layer on a parchment-paper lined baking sheet and put in the freezer. Once frozen, store the slices in a freezer bag. Use to make cucumber-infused water, cucumber soup, or add to smoothies.
What's in the Fridge at 503 Third Avenue? This week, we'll have a little bit of just about everything a veggie-lover could want: beans, beets, boxed lettuce, cabbage, carrots, chard, collards, cucumbers, garlic, onions, peppers, potatoes, shallots, summer squash, swiss chard and lots of cherry and slicing tomatoes! Colorful, heirloom varieties available.
Order ahead to reserve extras. Call or text Kelsey 304-642-6736. We also offer free-range eggs, breakfast pork sausage, whole chicken, frozen unsweetened grape juice and an ever-expanding variety of handcrafted gourmet goods certain to delight your favorite foodie. Maple syrup, plain & bourbon vanilla extract, fruit jams & sauces, herbal teas, dried culinary herbs and cherry wood lump charcoal. Everything we sell is grown and handcrafted in the Greenbrier Valley: Pocahontas, Greenbrier & Monroe Counties.
Now accepting all major credit cards.
Michael Buttrill of Bootstraps Farm is finally finding reasons to smile among his beautiful cucumber vines. Located in Renick, Michael's farm was hard hit by the June flooding. Proof of his success in bringing the farm back to life can be found in every bite of Bootstraps' cucumbers, tomatoes, pea shoots and greens.