Share contents for this week are: snap beans 2#, fresh garlic, 1 bunch of basil, 1 bunch of cipollini onions, 1 head romaine, 1 bunch carrots, suhyo long and lemon cucumbers, 2 small green celery, shishito peppers.
We harvested all the garlic on Monday so this is the last of the uncured garlic. Store it in your refrigerator not in a bag to keep it easy to peel. We put basil in this week with the thought that you can make pesto…typically our basil get a disease right around the time the tomatoes start to ripen so make your pesto now to use when the tomatoes come in heavy.
Cipollini onions are sweeter than other onions when cooked. They are delicious roasted with olive oil, salt and pepper and then served with, well, anything! Great as a pizza topping, with other roasted veggies, grilled, caramelized and added to green beans.
Shishito peppers generally are not hot. There can be a hot one once in awhile but I haven’t encountered one yet. I like them best seared whole in a hot cast iron skillet with salt. Just keep turning them with tongs until most of the surface is blistered and then take them out, let them cool a little, and enjoy by themselves or on bread or saltines. They are good with some nutritional yeast sprinkled over them too.
Japanese Style Sesame Green Beans
1 tablespoon sunflower or safflower oil, 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon toasted sesame seeds, 1 pound green beans with stems removed, 1 teaspoon mirin
put the oils in a skillet or wok and heat. when skillet is hot, add beans and stir to coat. cook on medium-high until beans are bright green and slightly browned in spots, about 10 minutes. remove from heat and add soy sauce and mirin and stir. sprinkle with toasted sesame seeds and serve.