We are entering the time of year when we are overwhelmed with zucchini, when the beans are getting a little big before we can get them off the vines, and the tomatoes are ripe and juicy. Here are a couple of ideas for things to do. I'm sorry this website we choose for the blog doesn't yet provide a print option.
Beans: the Mulberries farm beans this year are a good variety that keeps their succulence even after getting bigger. The beans inside are delicious, too. I just cut or break them into 2 inch pieces and cook them with the beans inside. They need to cook a little longer but they will be tender even if you don't "stew" them. The simplest thing to do is saute some onions and tomatoes with (or without) garlic, fresh or dried herbs, salt and pepper and add the beans, cover, and cook until the beans are tender (approx 20 minutes). It won't hurt if you forget them and they go longer, and they might be tender sooner, if you check.
My favorite way to cook them is with Indian spices. Prep the beans by cutting into 1 or 2 inch pieces. Heat oil or ghee and add 1 teaspoon cumin seeds, one chopped jalapeno or other pepper, and a tablespoon of minced ginger (or use a tablespoon from a jar of minced ginger, or in a pinch use ginger powder but add it a little later). Stir around for a few minutes. Add the beans and two or three potatoes cut in wedges. Mix in 1 tablespoon ground coriander, 1/2 teaspoon ground cumin and the same of turmeric. You could also sub in a commercial curry powder instead. Add salt to taste and stir around some more. Now add chopped fresh or canned tomatoes. Cook on medium-low with a lid on until everything is tender. Finish off with lemon juice to taste (1 or 2 tablespoons) and a sprinkle of gram masala (or not).
Beets: If you got beets this week, they are really good with balsamic vinegar, olive oil, chopped mint, and feta cheese. Something about this mix is special.
Basil: Another special mix is a simple green salad (or add stuff) with your regular vinaigrette (my standard is 1 part red wine vinegar, 3 parts olive oil, honey, Dijon mustard, and salt--I mix it all in a jar except the oil, which I add in glops and intersperse with vigorous whipping with a round-handled whisk that I can rub between my palms to get a good momentum going---this comes together fast). Then add sliced fresh basil and a few walnuts and it tastes like a pesto salad.
Zucchini: Maybe you went out and got Indian spices for your beans. Here's another great recipe. Boil a potato until tender and cut it into bite-size chunks. Then heat oil in a pan and add 1 teaspoon cumin seeds, and if you have them, any or all of the following -- 1 teaspoon black mustard seeds, 1/2 teaspoon kalonji seeds, and 1/2 teaspoon coarsely ground fenugreek seeds (best fresh but I sometimes use the powder even though it loses its aromatic quality pretty quick--if you do this add later with ground spices). They should sizzle but don't let them burn! Then add 2 tablespoons minced ginger, clove of garlic, (or not) chopped chili pepper (or not), 1 tablespoon ground coriander, and a teaspoon of turmeric. Stir this around. Add a couple of chopped onions, cook until golden, then add a couple of pounds of mixed summer squash cut into bite size pieces, maybe two or three depending on their size. Cook for a few minutes. Add fresh or canned chopped tomato. Add chopped mint if you have it. Add salt to taste. Cover the pan and cook until crisp-tender, maybe 10 minutes. Add the potatoes and cook to blend the flavors. Fresh ground pepper is a good finish.
Beans: the Mulberries farm beans this year are a good variety that keeps their succulence even after getting bigger. The beans inside are delicious, too. I just cut or break them into 2 inch pieces and cook them with the beans inside. They need to cook a little longer but they will be tender even if you don't "stew" them. The simplest thing to do is saute some onions and tomatoes with (or without) garlic, fresh or dried herbs, salt and pepper and add the beans, cover, and cook until the beans are tender (approx 20 minutes). It won't hurt if you forget them and they go longer, and they might be tender sooner, if you check.
My favorite way to cook them is with Indian spices. Prep the beans by cutting into 1 or 2 inch pieces. Heat oil or ghee and add 1 teaspoon cumin seeds, one chopped jalapeno or other pepper, and a tablespoon of minced ginger (or use a tablespoon from a jar of minced ginger, or in a pinch use ginger powder but add it a little later). Stir around for a few minutes. Add the beans and two or three potatoes cut in wedges. Mix in 1 tablespoon ground coriander, 1/2 teaspoon ground cumin and the same of turmeric. You could also sub in a commercial curry powder instead. Add salt to taste and stir around some more. Now add chopped fresh or canned tomatoes. Cook on medium-low with a lid on until everything is tender. Finish off with lemon juice to taste (1 or 2 tablespoons) and a sprinkle of gram masala (or not).
Beets: If you got beets this week, they are really good with balsamic vinegar, olive oil, chopped mint, and feta cheese. Something about this mix is special.
Basil: Another special mix is a simple green salad (or add stuff) with your regular vinaigrette (my standard is 1 part red wine vinegar, 3 parts olive oil, honey, Dijon mustard, and salt--I mix it all in a jar except the oil, which I add in glops and intersperse with vigorous whipping with a round-handled whisk that I can rub between my palms to get a good momentum going---this comes together fast). Then add sliced fresh basil and a few walnuts and it tastes like a pesto salad.
Zucchini: Maybe you went out and got Indian spices for your beans. Here's another great recipe. Boil a potato until tender and cut it into bite-size chunks. Then heat oil in a pan and add 1 teaspoon cumin seeds, and if you have them, any or all of the following -- 1 teaspoon black mustard seeds, 1/2 teaspoon kalonji seeds, and 1/2 teaspoon coarsely ground fenugreek seeds (best fresh but I sometimes use the powder even though it loses its aromatic quality pretty quick--if you do this add later with ground spices). They should sizzle but don't let them burn! Then add 2 tablespoons minced ginger, clove of garlic, (or not) chopped chili pepper (or not), 1 tablespoon ground coriander, and a teaspoon of turmeric. Stir this around. Add a couple of chopped onions, cook until golden, then add a couple of pounds of mixed summer squash cut into bite size pieces, maybe two or three depending on their size. Cook for a few minutes. Add fresh or canned chopped tomato. Add chopped mint if you have it. Add salt to taste. Cover the pan and cook until crisp-tender, maybe 10 minutes. Add the potatoes and cook to blend the flavors. Fresh ground pepper is a good finish.
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