bevanddara

Daily Inspirations and Adventures

Question: What is Purple, Green and Red All Over?

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Answer: My CSA pick up this week.

This week we have:

3/4 pound Velour stringless beans

2 large, white mild onions

1 pound edamame

1 bunch purple basil

1 bunch amaranth greens

1 bunch broccoli

2 medium eggplant

7 Italian plum tomatoes (for making sauce)

2 large slicing tomatoes

Purple seems to be the theme for this week.  I already used the eggplant and large slicing tomatoes (added in a few Jersey tomatoes from Vicki’s mom’s garden – OMG they were SOOO yummy) and made eggplant stacks for dinner last night.

The odd item of the week is the Velour Stringless Beans.

This is what the farm said about them, “This week’s purple velour filet beans are a “haricot vert”—a very slender, stringless bean that’s a favorite of chefs. We sautéed some as they came in from the field, and they are deliciously tender and flavorful when cooked for just a few minutes in a skillet over medium-high heat in some extra-virgin olive oil with a sprinkling of coarse or Kosher salt to finish. Sadly, as with so many purple varieties of produce, they will not hold their deep burgundy color once cooked. So if you want to showcase their color, serve raw in a salad or with a dip.”

Sounds good to me! 

They also included a way to cook the amaranth greens, “To cook the amaranth greens: Pluck the leaves from the stem, rinse and pat dry with a towel or spin dry in a salad spinner. (Discard the stems.) Mince 1 to 2 cloves of garlic. In a heavy-bottomed saute pan or a cast iron fry pan, heat a few tablespoons of extra-virgin olive oil over medium heat. Add the garlic, stirring, until fragrant. Increase the heat to medium-high, add the greens, and toss with tongues to coat the greens with the oil and mix them with the gar­lic. Continue to cook until the greens have lightly wilted, about 3 minutes. Season with Kosher salt to taste. If you wish, add a splash of balsamic vinegar or squeeze of lemon juice.”

And lastly, how to cook the edamame, “To cook: Bring a large pot of salted water to a boil. Carefully add the edamame in their pods (no shelling necessary) so as not to splash yourself. Cook for 5 to 6 minutes. To test for doneness run a cooked pod under cold water to cool slightly and then slip a bean out of the pod. The bean should be firm, yet give to the teeth. Mushy beans means that they are over cooked. Drain in a colander and let cool to room temperature, or refrigerate for a couple of hours to serve cold. Before serving, toss the pods with a generous pinch of Kosher salt. To eat, slip the beans out and into your mouth by pulling the pods between your teeth. Discard the pods.”

I already, sadly, killed the purple basil so I will never know how that tastes. 😦

Mike is in Atlanta until tonight and then we’re leaving for Jamestown after work tomorrow so it looks like I’ll be bringing everything with me up to Jamestown.  I’m sure we’ll come up with a nice feast for Lauren’s b-day.

As far as French Laundry goes . . . I don’t want to make the meals . . . I want Thomas Keller to make them for me.  🙂  Oh well, it will remain on my bucket list!

I like the quilt, its cute.  Can you stitch blocks maybe?

Written by bevanddara

August 18, 2011 at 10:20 am

Posted in CSA

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