CSA week 18, September 14
In the box this week:
- Summer Squash
- Green Beans
- Sweet Peppers
One of Emily's favorite things to do with green beans is Bermuda Salad. This recipe comes from the Moosewood Cookbook:
6 tablespoons olive oil
3-4 tablespoons red wine vinegar
1 ¼ teaspoon salt
2 medium cloves garlic, minced Fresh black pepper
1 ½ cups thinly sliced red onions
3 cups boiling water
1 ½ lbs green beans, trimmed
1-2 cups packed grated cheddar cheese
1. Combine oil, vinegar, salt, garlic and pepper in a medium bowl.
2. Place sliced onions in a colander in sink and slowly douse with boiling water. Drain well and transfer to marinade, mixing well.
3. Steam green beans until just tender transfer to colander and refresh under running cold water. Drain well and add to marinade, along with cheese. Mix gently.
4. Marinate several hours refrigerated or at room temperature.