Wednesday, July 8, 2009

A is for Abundance

(Above& Below) Cantaloupe

(Above) Sweet Corn

(Above) Lettuces

(Above) Abundance of vegetables.

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.

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