This week’s CSA is the probably the best one yet. It definitely is looking like summer here. I received peaches, sweet corn, green beans, zucchini, lettuce, and Swiss chard.
Each week a newsletter is sent with the CSA explaining how to keep the fruits and vegetables fresh as well as some recipes. I have big plans for the peaches and Swiss chard which I hope will work out. I’m going to make dinner on Friday with them so I post the recipe on Saturday if it all works out. There is some yellow squash in the fridge so I will probably take my spiralizer to that and the zucchini and make some zoodles.
My grandfather makes French cut green beans and serves them cold tossed with Italian dressing. They are extremely addictive. The following recipe for steamed green beans makes an easy and versatile side dish. I previously posted a recipe for lemon balm vinaigrette that can be tossed with the green beans once they have cooled.
Steamed Green Beans
- ½ pound green beans
- butter (optional)
- vinaigrette of your choice (optional)
- Place a steamer basket in a pot. Fill with water to just below the steamer. Bring to a boil.
- Chop the green beans into 1-2” pieces. Place in the steamer and steam for 8 minutes.
- Option 1: Serve hot with butter
- Option 2: Allow green beans to cool and toss with a vinaigrette of your choice such as Italian dressing or lemon balm vinaigrette.