Full Sun Farm 13th Week!

What's in the Box:
Red or Green Leaf Lettuce
Swiss Chard
Green Beans
Carrots
Corn
Cherry Tomatoes
Onions
Garlic

We still had a pound of green beans left from last week. Coupled with the pound we got this week I knew I needed to get serious about preparing them.

Hence the roasted green bean salad we're having for dinner tonight! The beans and garlic are roasting as I write this and quite a heady smell is coming from the kitchen!

This recipe, by the way, is another favorite from The New Vegetarian Epicure.

2 lbs green beans
1 head garlic
3 tbsp olive oil
salt and pepper to taste
2 large red tomatoes
balsamic vinegar to taste
2 tbsp chopped fresh basil

Wash and trim the green beans, and separate and peel the cloves of garlic. Reserve one small clove of garlic and toss the remaining garlic and the beans in a bowl with half the olive oil, salt to taste, and a few grinds of black pepper. Spread them evenly over two baking sheets and roast them in an oven pre-heated to 400 degrees for about 40 minutes. Stir and turn the beans at least once during the course of roasting. The roasting time will vary with the size of the beans--they are done when they have a somewhat wrinkled and blistered look, with light-brown spots here and there. A marvelous toasty fragrance will alert you.

While the beans are roasting, peel the tomatoes and chop them, keeping all the juice. Mince the reserved clove of garlic, combine the tomatoes, their juice, the garlic, the remaining olive oil, some balsamic vinegar, a little salt and pepper, and the chopped basil. Crush everything together a bit to blend the flavors. When the beans are ready, transfer them to a big, shallow bowl and pour the tomato dressing over them. Serve hot, warm, or at room temperature.

I need to get back to the kitchen to make the dressing. I hope you are enjoying the local flavors in your area. I'd love to hear what you're eating!