Romano beans are just big, flat, broad beans that you could, in fact, snap the ends off and trim by hand. Or even eat by hand, once they cool down. Sweet and juicy—especially braised—this summer they’ve become my favorite CSA bean. Braised Romano Beans with Garlic and Tomatoes Use this same technique for waxed beans,…
Tag: green beans
Wild-Fermented Beans? No Big Dill
Making pickles doesn’t have to be a Big Production. Sure, if you’re sterilizing jars, assembling a vinegar brine, bringing it to a boil, packing jars, and canning them, you’ll need to block out at least an hour and bust out some pots and pans. But if you’re making fermented pickles—say, wild-fermented* dilly beans—once you top…
Squash Blossom Specials
Yesterday, for the first time in years, our sharebox included a carton of squash blossoms—a dozen or so beauties, each about four inches long. I knew they wouldn’t last long, even in the fridge, so I wanted to use them right away. There you go. A double-dip, blossom-binge day: Squash Poppers stuffed with goat cheese to…
Grilly Beans
A few Thanksgivings ago (wow, now that I think about it, it’s more like ten), I started roasting haricots verts until they blistered, then zapping them with grated lemon zest on their way from oven to table. Ever since, that’s become my go-to potluck veggie dish. In fact, I rarely prepare string (or stringless) beans any…
Boxing Day 