August 20th Market Recipes ft. Crockett Green Beans

A big thanks to everyone who braved the heat and made it out to one of our farmers markets yesterday! Our marketeers and our produce were a bit wilted by the end of the day, but we made it through! Despite the heat wave, there was still one very good reason to turn on the stove, and that reason was green beans.

Last season we grew a new variety of bush beans called Crockett and we were blown away by their highly productive growth habit and even ripening. Not only did they yield extremely well, but their quality of flavor and plumpness were exceptional, so much so that we sold out nearly every market. Yesterday at market we cooked up some of our Crockett beans and sampled many other summer treats raw. At home, I made lacto-fermented dilly beans that remain crisp and flavorful throughout the winter months!

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  • Crockett Green Bean Sauté with Tamari
    • Ingredients:
      • 1-2 lbs. green beans
      • 1 large shallot, finely chopped
      • 4-6 cloves garlic or 2-3 cloves elephant garlic, minced
        • Some of our markets carry elephant garlic, but in Corvallis I used some wonderful garlic from Goodfoot Farm.
      • Olive oil
      • Tamari
      • Salt
    • Directions:
  1.  Pre-snap the stems off of your green beans. It takes a bit of time, so I prefer to do it before I turn on the pan. Either leave your beans long, or snap them in half, whichever you prefer.
  2. Coat the pan in olive oil and heat up to medium high temperature. Meanwhile, chop up your shallots and add them into the oil once it’s up to temperature.
  3. Add about 3-4 Tbsp tamari to the shallots in the pan and let cook about 2 minutes. This will make a kind of tamari reduction that will coat your beans.
  4. Add in your snapped green beans and stir around to coat in oil, adding more if need be. Cover and let cook about 5 minutes, as the green beans take a while to cook through and will need the extra heat. Meanwhile, mince garlic.
  5. Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more Tbsp of tamari. Let cook another 5-10 minutes to your preferred softness.
  6. This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu. Green bean season is now! Don’t miss out on the deliciousness.
  • Tomato Basil Salad (July 2nd post)Copy of CAM00415 (2)
  • Raw Pimento Peppers
    • Pimento peppers look like flattened red bell peppers, but with thick walls and a crazy sweet flavor. I like to eat them raw like apples this time of year, but they’re also excellent raw as a vehicle for dip or cooked lightly in a sauté. See the photo at right.
  • Melons!!! Check out next week’s post for a detailed breakdown of our 2016 melon varieties.
    • Red, Orange, Yellow, and Sorbet WatermelonIMG_20150822_155628 (2)
    • Charentais and Divergent Cantaloupe
    • Honey Orange Melon