I used to get my veggies fresh from my friend Dan’s farm and box program. He would include recipes on how to use some of the vegetables each week, along with a hand written newsletter about the farm. He did everything with love. I saved all his newletters and recipes, and this morning when I was looking for the green bean recipe, I stopped to read the letter from that delivery. I thought I would share an excerpt from it for you:
“Thi is box #5 which means we’ve all been eating organic, seasonal, local produce for the past 2 1/2 months now. We all have many reasons to pat ourselves on the back: We’re choosing the healthiest produce for our bodies, we’re spending our money in ways which reflect our values, we’re getting much of our produce from our own island, we’re promoting sustainable agriculture, and we’re having lots of fun in the process. What’s the downside? Well $25 every two weeks is a big commitment. And sometimes we get sick of eating the same things over and over. “What? Radishes again?” or “I still have the potatoes from three boxes ago!” Sometimes we ask ourselves if it is worth it. Speaking for myself, the peace of mind that comes with knowing I’m choosing a food cycle which is good for my body, my family, and my environment makes it worthwhile.”
Although Dan moved to Toronto a few years ago, he is still in the agricultural business and as a social worker, farmer and wellness counsellor helps cultivate personal, social, environmental, and economic health through organic agriculture. You can check out his website – The Cutting Veg – here and read about his latest veggie adventures on his blog here.
For some reason I never bought into a new box program after he left. Reading his letter this morning lit a fire under my butt though so I called a local farm that a friend of mine has been urging me to join and got on their list for veggies for the rest of the summer. Yay me!
Green beans are low in calories but loaded with nutrients. They have more than the recommended daily allowance of Vitamin K which for pregnant women plays a key role in the development of the fetus. They are also a good source of Vitamin A, C, dietary fibre, manganese, potassium, folate and iron.
This green bean recipe is my favorite way of preparing green beans. So go enjoy and wow your family!
Not Your Mama’s Green Beans
1 lb. green beans
1/2 cup pine nuts, toasted
1/3 cup parmesan cheese
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup green onions
2 Tbsp fresh leafy herbs (i.e., basil, parsley, oregano)
salt and pepper, to taste
Directions:
Toast pine nuts on dry frying pan over low-moderate heat until golden. Meanwhile, drop green beans into boiling water, or steam them until tender but crisp. Toss them in a bowl with olive oil, vinegar, green onions, herbs, pine nuts, salt and pepper. Toss well. Add parmesan cheese at end and serve immediately.
Related posts:
- Foodie Fridays: Spicy Pinto Beans and Chipotle Chili Puree
- Foodie Fridays: Pappardelle with Asparagus and Herbed Cream
- Vegetarian Foodie Fridays: Cabbage and Beans Au Gratin
- Foodie Fridays: Mung Bean Dahl
- Foodie Fridays: Mexican Bean and Rice Casserole
Tags: dinner, Foodie Fridays, organic food, sustainable agriculture
MMM, thanks for the recipe! It sounds wonderful and the timing couldn’t be better – a friend was just telling me of her bumper crop of green beans from her small garden and the fact that only she and her son would eat them in their family!
I think I’ll take this recipe and see if we can’t convert a few more to try them. If not, more for us!
[...] of out local Midwifery Group Family Picnic this weekend. It was held at the same farm I pick up my CSA share of organic veggies at each week, a gorgeous old farmstead, complete with an ancient weather-worn [...]