(Above) Sweet Corn
The "A" in CSA stands for Abundance this week. The box was packed full of green beans, corn, lettuce, jalapenos, blueberries, a cantaloupe and herbs. I'm very excited about using the green beans in an oven braise with tomatoes. Here's the recipe, a variation of one found in "All About Braising" by Molly Stevens. Her recipe is cooked entirely stovetop and is finished in about an hour, yielding firm, but tasty beans. I like my beans cooked very soft and in the oven; it's easier to chase kids that way.
Braised Pole Beans with Tomatoes
3 tablespoons olive oil
4 cloves garlic, smashed
1/2 teaspoon dried oregano
1 pound green beans, preferably Romano, or pole beans
2 or 3 chopped ripe tomatoes, such as Roma, or heirloom tomatoes, if you can get them, or use one 14.5 ounce can whole peeled tomatoes
1/2 cup water, or more for braising
salt and pepper to taste
soy sauce, optional
In a large ovenproof skillet, heat oil over medium heat and saute garlic for a couple minutes. Add the oregano, green beans, tomatoes, water and seasoning. Go easy on the salt. You may want add soy sauce instead of salt. After ingredients come to a boil, put the lid on the pan and place in the oven set at 300 for a couple of hours. Check every 20 minutes or so to make sure the beans are cooking along and that the liquid is high enough - you want at least half the beans submerged in liquid.