BEANS
We grow two kinds of beans: yellow and green. They taste similar and cook the same. We love roasting our beans so they get a little crispy and putting them in soups. They freeze very well and make awesome pickled dilly beans.
STORAGE: Store in a closed container or plastic bag in fridge. They will keep for 1-2 weeks.
PRESERVATION: To extend the harvest, trim the stem and freeze. Make dilly beans!
RECIPES:
Roasted Green Beans, Peppers, and Fennel
Roasted beans with bruschetta
Green beans (flower end trimmed off, leave whole)
Fennel bulb (thinly sliced)
Pepper - any variety (sliced thinly into rounds and de-seeded)
Olive oil
Salt and Pepper to taste
Preheat oven to 425 F. In a large mixing bowl, toss all vegetables in a generous amount of olive oil. Lay on a baking sheet or roasting pan. Sprinkle with salt and pepper. Roast for 20-30 minutes, stirring once or twice during roasting. Some of the beans will get nice and caramelized. This is great as a side, with a poached egg on top, over a salad, or over a bed of rice. You can also add a splash of soy sauce upon serving.
Corn Flatbread with Caramelized Veggies
We made the flatbread from scratch, similar to how corn tortillas are made, but left them a little thicker for some texture, but you can use corn tortillas, wheat flatbreads, naan, or anything else.
Flatbread
2 c masa harina (corn flour)
1/2-2 c warm water
pinch of salt
2 pieces of parchment paper (10x10 ish)
Dinner plate
Mix all ingredients, adding water slowly. Dough should stick together and form a ball nicely without sticking to much. Let sit for 10-15 minutes with a damp towel on top. Roll into little balls (we made 8 with this recipe) and cover. Get a cast iron pan wicked hot with NO oil. Turn heat to medium once pan is hot all over. Meanwhile, roll out the balls to form the flatbreads. Take one piece of parchment paper and put it on the counter. Put the dough ball on the paper. Then take the other piece of paper and press it into the dough ball. Continue pressing with the dinner plate, so it is nice and round. We made our about 1/8 inch thick. Take the top piece of paper off the dough and take it over to the hot pan. The dough should come off the bottom piece of paper and into your hand or into the pan. It should only need a minute or so on each side and is ready when it browns a little. Repeat this process until all the breads are cooked. Keep in warm oven until served.
Caramelized Veggies
Peppers (cut into 1/4 in strips)
Onions (cut into 1/4 strips
Shallots (minced)
Garlic (minced)
Beans (trimmed)
Using the same pan for the flatbread, or a different one, caramelize those veggies up to your liking and top them on the flatbread. We put a little mustard sauce on top, but any salsa, creamy dressing, or even pesto would be great. For lunch, we took the leftovers to the next level and added an over easy egg on top.