Newsletter for August 11 (Fresh Cranberry Bean Salad)

Good news! The share will include green beans and cabbage this week, along with everything I mentioned in the Sunday night email. This is a great week for coleslaw or pasta salad. It’s also a good week to try a bean salad with cranberry beans and steamed green beans and fresh herbs (see recipe below) or a broccoli and carrot stir-fry with beef or tofu.

Fresh Herbs

We will have fresh basil and fresh parsley this week. Parsley is a hearty herb, and does just fine in an open plastic bag in the crisper for 3 or 4 days. Basil is pretty sensitive, and doesn’t like to get too hot or too cold. For this reason it’s best to store fresh basil out of refrigeration. I remove the rubber band and then put the bunch in a glass of room temp water and leave it on the counter. You also want to be sure to add fresh basil at the very end of cooking or food prep — right before serving is best. Many people also tear the leaves rather than chopping them so they stay nice and green.

Shell Beans

The shell beans we grow are cranberry beans (also known as horticulture beans). Too cook them just take them out of their pods and cook them in simmering water or stock. You can add salt to the water if you’d like; the salt will make the skins a bit more tough but it will also make the beans tastier. Because they are fresh there is no need soak the beans before cooking, and they will cook much faster than dried beans. It should take 25-40 minutes to fully cook the beans — tasting them is the best way to make sure they are nice and tender!

Fresh Cranberry Bean Salad

(Adapted from Epicurious.com)

I like this recipe as a starting point. You can add all sorts of things to it: chopped and seeded cucumber, steamed green beans, chopped onion or scallions, chopped tomato, feta cheese, chopped green or black olives. . .

  • 1 1/2 pounds fresh cranberry or lima beans in pods
  • 2 tablespoons salt
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tablespoons fresh lemon juice, or to taste
  • 2 tablespoons chopped fresh parsley or basil leaves
  • ground black pepper

Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 20-40 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.

Discounts

We will have coupons for 50 cents off PA peaches per pound at pick-up this week. We will also still have $1 off VT cheese for CSA members. This week there are all sorts of VT Creamery and Grafton Village cheeses, as well as Brie from Blythedale Farm in Corinth.

This Week’s Produce

Single Share

3/4 lb broccoli

1 bunch carrots (may be carrots or beets if we don’t have enough carrots)

1 head lettuce

1 bunch fresh basil OR parsley OR 1 cucumber

Choose 3 options:

1 lb green beans

2 small green cabbages

2 lbs new potatoes

1.3 lbs shelling beans (never tried them? Learn more here)

1 lb variety peppers (will probably be hot chilies, mild chilies, and sweet cubanelles)

1 head cauliflower

3 cucumbers (will substitute 1.5 lbs pickling cukes if we have enough!)

1 bunch chard

3 zucchini

1 $3 PYO voucher

Small share

1+ lb broccoli

1 bunch carrots (may be carrots or beets if we don’t have enough carrots)

1 head lettuce

1 cucumber

1 bunch fresh basil OR parsley OR 1 extra cucumber

Choose 4 options:

1 lb green beans

2 small green cabbages

2 lbs new potatoes

1.3 lbs shelling beans (never tried them? Learn more here)

1 lb variety peppers (will probably be hot chilies, mild chilies, and sweet cubanelles)

1 head cauliflower

3 cucumbers (will substitute 1.5 lbs pickling cukes if we have enough!)

1 bunch chard

3 zucchini

1 $3 PYO voucher

Possibly (fingers crossed!): beets, green beans, green tomatoes

Large Share

2 lbs broccoli

1 bunch carrots

2 heads lettuce (or you can just take one head and take an extra bunch of carrots)

1 cucumber

2 bunches parsley or basil or 2 extra cukes

1 pint grape tomatoes

Choose 4 options:

1 lb green beans

2 small green cabbages

2 lbs new potatoes

1 lb variety peppers (will probably be hot chilies, mild chilies, and sweet cubanelles)

1 head cauliflower

3 cucumbers (will substitute 1.5 lbs pickling cukes if we have enough!)

1 bunch chard

3 zucchini

1 $3 PYO voucher

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