Blooming Glen Farm | beans
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beans Tag

Chef Rich of Dinner’s Done Personal Chef Service joined us on Tuesday for a demonstration and tasting. Chef Rich has been a regular here at the farm over the years, doing demos during CSA pick-ups, as well as at our festivals. It’s always a pleasure to chat with him, as I seem to learn something new each time. This Tuesday morning he popped over to the farm and picked up some fresh picked veggies and herbs, then after a little prep, returned in the afternoon. As he fired up the grill and hot pad, a steady flow of people were drawn over, enticed by the wonderful aromas coming from his table. He happily shared his take on grilled veggies, which I immediately fell in love with for its surprising hint of tarragon. Of course, with the addition of any combination of fresh herbs, the recipe can be adapted to suit your taste. Or, you can always call Chef Rich, and he’ll turn your CSA share into meals for you!

Grilled Vegetable Salad (adapted from Cook’s Illustrated)

Chef Rich's Grilled Vegetable Salad

Begin by whisking the following ingredients together in a large bowl:

3 tablespoons white wine vinegar
1 1/2 teaspoons dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Slowly whisk in 6 tablespoons olive oil until thoroughly incorporated.  Reserve 2 tablespoons of the dressing. 

Next, add your prepped veggies to the marinade:

3 small to medium zucchini or yellow squash, cut in thick slices lengthwise
1 onion, any variety, sliced into 1/2 inch thich rounds. Be sure to keep the onion rounds together in the marinade for ease of grilling later
1-2 tomatoes, cored and cut in half
1/4 pound green beans, blanched and cut into bite-sized pieces (beans can also be grilled on a grill pan, if you have one)

Marinate veggies in the dressing for 15 minutes, tossing occasionally. Meanwhile, get your grill ready.

For a gas grill: turn all the burners to high, cover, and heat grill until hot, about 15 minutes.  Then lower the burners to medium-high.

Clean and oil cooking grate, then place the marinated veggies on the grill. Grill the squash and onion (covered if using gas) until charred and tender, 4-6 minutes per side.  Grill the tomatoes, cut side-down, on the coolest part of the grill until they start to soften, about 2-3 minutes.  Remove veggies (the skin will slip right off the tomatoes) and chop into 1” pieces and toss with reserved dressing, and beans. 

Add in your fresh herbs: 2 tablespoons minced basil, 1 tablespoon minced parsley, 1 tablespoon minced tarragon.

Cool for 10 minutes.  Season with salt and pepper to taste. Enjoy!

To contact Chef Rich Baringer of Dinner’s Done Personal Chef Service, call 215-804-6438, email: dinnersdonepa@comcast.net
or check out his website: www.MyChefSite.com/DinnersDonePA

Photos and text by Tricia Borneman, Blooming Glen farmer and co-owner.

I’m sure you are as excited as we are to have the first batch of this season’s potatoes make its way into your CSA share. Fresh out of the dirt, these pink little nuggets have a flavorful, earthy goodness that is hard to beat. One important thing to note about this week’s variety–Dark Red Norland–is that they are a “new” potato and have not been cured, so the skin is really delicate. This is great because you don’t have to peel them, but it also means they will look a little tattered from tumbling in our root washer.

I still think they are mighty pretty : )

Dark Red Norland

The first thing I usually want to do when potatoes come into season (besides mashing them with a pound of butter) is make a simple cold potato salad. Since I’m looking for a new way to incorporate more fresh herbs into my dishes, I concocted this “fancy” version of potato salad with four kinds of herbs and those delicious yellow wax beans you have the choice of picking this week. I encourage you to eat this one warm or at room temperature. The flavors seem to develop much better. ENJOY!

Herb Potato Salad with Yellow Wax Beans
*This recipe actually uses 7 items from this weeks share!

-Cut 2 pounds of new potatoes into bit size cubes and bring them to a boil in a large pot of salted water. Boil for 10 minutes or until “fork tender”.

-In the meantime, chop:

1 sweet onion
1 bunch of celery (about 5 stalks)
a handful each of chives, parsley, dill, and french tarragon

-Cut the stems off of a half-quart (or 1/2 pound) of  fresh yellow wax beans (green beans can also be used). Blanch them in boiling water for 2-3 minutes and then transfer immediately into a bowl of ice water. Chop into bit-size bits. [***I actually just threw them in with the potatoes that were already boiling on the stove and it turned out just great!]

-Drain the cooked potatoes and toss in the beans, veggies and herbs.

-Pour in a simple vinaigrette made with 3 tablespoons of red or white wine vinegar, 6 tablespoons of olive oil, 2 teaspoons of dijon mustard, and salt to taste.

Recipe and photos by Jana Smart- Blooming Glen Farm employee and frequent creator of creative recipes using farm fresh seasonal ingredients. Check out more of her recipes on her food blog http://www.agrarianeats.blogspot.com/