Here is the LINK to our weekly CSA companion "Well-Vittled", written this week by our farm worker Meghan Johnny. Enjoy!
As August turns to September we are monitoring and evaluating our crops each day in anticipation of a bountiful fall harvest! This will be our third season we will deliver a winter CSA program to members in Thunder Bay and Pass Lake and we are anxious to see what the harvest will look like! How many carrots, potatoes, parsnips, onions etc will be be able to harvest? Will our final plantings of root vegetables size up before winter blows in? While we evaluate our fall harvest, we will be able to determine how many families we can invite to join our winter deliveries. More information will be available in the next few weeks for our October 21st Winter CSA start date. In the meantime, we have several summer CSA deliveries yet to come with an amazing selection of Organic Vegetables until the beginning of October!
Green Bean Salad with Carrots, Cilantro, Fried Shallots, and Peanuts
INGREDIENTS
- ⅓ cup vegetable oil
- 2 shallots, sliced thin
- 1 ½ pounds green beans, trimmed and cut into 1- to 2-inch lengths
- Table salt for blanching
- 3 tablespoons lime juice (2 limes)
- 2 tablespoons fish sauce
- 1 ½ tsp sugar
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 carrots, peeled and shredded
- ¼ cup chopped fresh cilantro
- ¼ cup dry-roasted peanuts, chopped
INSTRUCTIONS
Add oil and shallots to 8-inch nonstick skillet and cook over medium-high heat, stirring frequently, until shallots are deep golden brown, 10 to 14 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Pour 3 tablespoons shallot oil into large bowl and set aside (reserve remaining oil for another use).
Bring 2 quarts water to boil in large saucepan over high heat. Add green beans and ¼ cup salt, return to boil, and cook until green beans are bright green and tender, 5 to 8 minutes.While green beans cook, fill large bowl halfway with ice and water. Drain green beans in colander and immediately transfer to ice bath.
When green beans are no longer warm to touch, drain in colander and dry thoroughly in salad spinner.Add lime juice, fish sauce, 1 tablespoon water, sugar, paprika, and cayenne to bowl with reserved shallot oil and whisk until sugar is dissolved. Add green beans, carrots, and 2 tablespoons cilantro and toss to combine.
Transfer to platter; sprinkle with peanuts, fried shallots, and remaining 2 tablespoons cilantro; and serve.tablespoons cilantro and toss to combine. Transfer to platter; sprinkle with peanuts, fried shallots, and remaining 2 tablespoons cilantro; and serve.
