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.
My grandmother was born in New Iberia, Louisiana, the place they make Tabasco sauce. So you’d think she’d have cooked all sorts of spicy Cajun food. Au contraire; my Nana was Scots-Irish, and aside from her delicious gumbo, her flavoring was mild. One dish of hers I always loved was her steamed okra dipped in oil & vinegar dressing. It’s easy and pretty foolproof.
First, you steam the okra in one of these steaming basket thingies for about 6 minutes, a tad longer if it’s huge.
While the okra steams, prepare a standard oil & vinegar dressing:
2/3 cup olive oil
1/3 cup cider vinegar
1 tsp mustard
a little basil (dried is ok)
Pour some dressing into an individual dipping container (we use small custard cups) for each person. When the okra is done, serve everyone some of it. To eat it, grab the head and dip the rest of the pod into the oil and vinegar. Small pods are eaten in one bite; larger ones may need to be double-dipped, hence the individual bowls!
-Rachel B., webmaster
1 Tbsp butter
1 cup onion
3/4 cup water
2 bunches Kale, finely chopped (about 8 cups, uncooked)
1/3 cup sour cream at room temperature
1/8 tsp sea salt
1/4 tsp black pepper
pinch of nutmeg
Melt butter in a large skillet. Add onion and sauté. Remove onions and set aside.
Cook kale, water, salt and pepper on medium high heat until water is dissipated, 7-10 minutes. Drain.
Whip cream until smooth and thin.
Add kale and onion. Mix until warm. Add nutmeg