Let’s Try Something Different
This week’s basket is full of warm-weather favorites as well as some things we have not seen so far this year. From Belle Meadow Farm, we have some gorgeous Genovese basil, more of those interesting sweet potato greens (how did you enjoy YOURS last week? We want to know!), squash blossoms (ethereal and so very special), and yellow Romano beans.
These Romano beans are a perennial favorite (see what we did there?) in a traditional Italian garden and are known for being hardy and can be trained to grow on a trellis, making any garden even prettier. Once harvested, store in a brown paper bag in the refrigerator and plan to use in three to four days’ time. Think of any Italian ingredient and you can almost guarantee it will pair well with these Romano beans – garlic, tomatoes, prosciutto, olives, capers, Parmigiano Reggiano cheese, oregano, basil – you get the idea. Hopefully that ingredient list sparked some ideas but if you still need some inspiration, try your hand at one of these recipes from Epicurious:
•Charred Snap Beans with Whole Lemon Dressing
•Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aioli
Of course, there are lots of other great items in the basket this week that will pair just as well with those beans – from Georgia, we have more sweet Vidalia onion, eggplant and green beans as well as tart scuppernongs. For the uninitiated, scuppernongs are kin to muscadines as well as grapes. They thrive in our Southern climate and are known for their tart flavor. You might find it interesting to note that while muscadine vines do not fare well in California vineyards, viticulturists often use their roots as grafting stock for their grapes since they are naturally disease- and pest-resistant and are as tough as any Steel Magnolia.
Hamm Farm has some pretty little cherry tomatoes for us while Chilton County continues to send us stellar peaches and purple-hull peas. There is a yummy seeded loaf from Corey Hinkel that will make some great sandwiches in those back-to-school lunches. This is bread that raises the bar and demands more than mere bologna and cheese – we’re thinking maybe some shaved roast beef and horseradish mayonnaise for starters. Or layer up some grilled eggplant slices, fresh mozzarella and basil between two slices of bread. Or slather toasted bread with any of our Stone Hollow Farm preserves.
As always, thank you for sharing part of your week with us. We are honored to connect farmers with customers and expand this growing community of eaters who love where we live and enjoy every bite.
What's In The Bag
A Complete List of Contents of the CSA Weekly Share
Genovese Basil / Belle Meadow - Tuscaloosa, Alabama
Squash Blossoms / Belle Meadow - Tuscaloosa, Alabama
Sweet Potato Greens / Belle Meadow - Tuscaloosa, Alabama
Yellow Romano Beans / Belle Meadow - Tuscaloosa, Alabama
Tomatoes / Hamm Farm
Peaches / Chilton County - Wayne Headley
Purple Hulled Peas / Chilton County
Eggplant / Georgia
Cucumbers / Blount Co.
Vidalia Onions / Georgia
Scuppernongs / Georgia
Green Beans / Georgia
Seeded Loaf / Hinkel’s Bakery
Cow’s Milk / Stone Hollow Farmstead - Harpersville, Alabama
Cheese and/or Yogurt
Feta / Stone Hollow Farmstead
Marinated Vidalia Onion and Muscadine Goat Cheese / Stone Hollow Farmstead
Celosia / Stone Hollow Farmstead - Harpersville, Alabama
Dahlias / Stone Hollow Farmstead - Harpersville, Alabama
Mint / Stone Hollow Farmstead - Harpersville, Alabama
Zinnias / Stone Hollow Farmstead - Harpersville, Alabama
Veronicas / Stone Hollow Farmstead - Harpersville, Alabama
Amaranth / Stone Hollow Farmstead - Harpersville, Alabama
Recipes We Love From People We Trust
Basic Pesto *Use Basil