Friday, September 2, 2011

CSA Newsletter 09.2.11

What an exciting week with all the Irene coverage. Hope everyone fared well, nothing besides a little wind and rain here. Our carrots grew 4 inches overnight, thanks Irene! We are so thankful that nothing happened; a lot of farmers on the east coast (poor Vermont!) lost their crops last weekend. Enjoy the holiday weekend!

In your box this week:

Full Shares and Half Shares:
Yukon Gold Potatoes
Mesclun
Cherry Tomatoes
Green Beans
Leeks
Clapps Favorite Pear

Roasted Green Beans with Dill Vinaigrette
Ingredients
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
½ teaspoon coarse salt

1 tablespoon olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon white sugar
1/2 teaspoon dried dill
1/2 teaspoon coarse-ground black pepper

Directions preheat oven to 450 degrees. Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.

Matt and Heather and the Sparrow Arc Crew

No comments:

Post a Comment

Post a Comment