Spent Saturday morning at my favorite farm stand. It’s a bit further away, but compared to ones closer to my home, the prices there can’t be beat. My bag full of veggies cost me what just a handful cost nearby. Worth the trip, especially when you can combine it with lunch with a good friend.
I’ve been enjoying the fresh produce. Breakfast today was a smoothie that included fresh pear, peach and carrots. Lunch is Gazpacho and fresh watermelon. There has been a lot of corn on the cob, too. Trying a new recipe tonight for dinner, look for that post later in the week. Here’s a little hint: it will include apple butter, chilies and chicken thighs.
The green beans looked really good and I picked up a bag full. I thought it might be fun to marinate them. They were yummy.
I didn’t really measure everything, but I’ll do my best to give a recipe here.
Marinated Green Beans
- 1 lb green beans, cleaned and trimmed
- 1/2 cup red wine vinegar
- 1 tsp crushed garlic
- 1/2 tsp crushed dried basil
- 4 chopped green onions
- 1 tomato, chopped
- 2 tbsp olive oil (opt)
Steamer basket, saucepan, bowl, serving bowl
Steam beans until tender-crisp 3-5 minutes. Immediately submerge in ice water. Drain and dry completely. In a bowl, combine remaining ingredients, EXCEPT oil. Toss with green beans and refrigerate 30 minutes or overnight. You can toss with oil just before serving. You don’t want to include the oil in the original mixture because it will inhibit the beans absorbing the vinegar mixture.