This week’s CSA bag contains these marvelous foot-long Asian green beans, some cute little red peppers, and onions and garlic, among other things. If you’ve never cooked these beans before, consider a stir-fry, like this Chinese Long Beans With Black Pepper recipe from Food & Wine magazine (and use the beans, the onions and the red peppers), or Tiny Urban Kitchen’s Stir-Fried Chinese Long Beans With Garlic. The trick is, avoid boiling or steaming these guys, or they’ll just get floppy. In a pinch, it’s even possible to make a tasty vegetarian main dish with them, even if your only cooking device is a microwave oven – just be sure to also pick up some of those tomatoes from Share-Life, too! See Seriously Asian for more tips on cooking these flavorful summer vegetables.
Come to a special Field Day and Farm Tour, 4:00-6:00 PM on Tuesday May 16th (rain date: May 17, also 4-6). Meet your full-time Missouri organic farmers and also hear from Dr. Zelalem Mersha and Martha O’Connor of Lincoln University, about how organic farmers can attain biological control of soil-borne diseases in high tunnels – without harmful chemicals.
R.S.V.P.’s are not required, but they are appreciated – call or text Jim Thomas, 660-886-3936 for more information or to RSVP.
This free field day and tour is a Research and Outreach Project organized by Lincoln University Cooperative Extension and funded by the U.S. Department of Agriculture, National Institute of Food and Agriculture, and the Missouri Department of Agriculture.
Here’s an early April view of the greens in the high tunnel! At left, we have kale. The light green is lettuce. The next row is spinach, and in the right-hand row are several kinds of greens, from French Sorrel in the front to turnips in the back.
Below: Rosie with the granddaughters, in front of the High Tunnel.