Posted by: Rabideye | July 20, 2009

Freshly Minted Beans

beansalad

Minty Beans!

This week’s arrivals: green beans, peas, lemon balm, sorrel, garlic chives, parsley

I grew up on this… Minty Green Bean Salad!

There are many variations on this one, but the gist of it is:

  1. Fresh green beans
  2. Fresh mint
  3. Good olive oil (Virgin, first cold-pressed),salt, fresh pepper and an acid [vinegar, lemon…])
  4. Garlic or garlic chives and/or onion
  5. Fresh parsley.

Estimated % local: 50-75%

Ingredients: use local ingredients if you can; if not, organic if possible.

  • 2 pounds local fresh green beans, trimmed
  • dash of salt and freshly ground black pepper
  • 1 tablespoon white-wine vinegar or a lighter balsamic vinegar
  • 2 tablespoons olive oil
  • 3 tablespoons local minced fresh mint leaves
  • 1/2 cup finely chopped local walla-walla (sweet) onion OR 1/2 cup red onion plus a dollop of local honey
  • 1 teaspoon chopped fresh local parsley
  • a tablespoon local garlic chives, finely chopped
  • 1 tablespoon fresh lemon juice
  • small handful of fresh, lightly pan-roasted pine nuts on top– great!

Prep:

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.

Basically, mix the wet ingredients and add to the beans; toss . Then add the mints and wait up to 1 hour and serve with a nice local fish or local poultry…

Substitutions and Alchemy:

You can replace the vinegar and lemon  with a finely chopped lemony sorrel (maybe 2 tbsp)

Or you can use local lemon balm as well… experiment! Maybe even rhubarb could work as a contrast… add some honey to it.

This works nicely with local sugar snap peas too… (instead of beans or mixed with them)…

Pepper can be replaced by the local peppery arugula that grows so well here…

Pine nuts not local enough…(why don’t we grow these here??) Try local roasted hazelnuts! (but last year’s…)

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Responses

  1. I never would have thought to add lemon balm to a salad. What a great idea, especially since I have some growing and was not sure what to do with it.

  2. Just one more thing about the 50 mile diet. Do you have an online source of what food is available for purchase in our area? I’m looking for things like butter, cheese and meat and maybe local flour? But that might be pushing it a bit.

    Thanks

  3. Ah, we are working on this– Hatch-a-bird farm (Helena Bird) in Wildwood has some goat cheese, eggs, etc. No one grows wheat locally for sale; hoping to have a list out by Aug. the 9th.
    Cheers
    Giovanni

  4. Thanks, I’m really close to Hatch a Bird and buy some of my dairy products from them already.

    Margaret

  5. Authentic Powell River Honey available at
    6875 Courtenay St. 485-5232 (corner Courtenay and Harvie on the left when going up)
    This is the harvest of ’08.
    Available only ’till it’s gone.
    (My computer skills are not up to adding location to your map)
    Thanks for all your hard work at getting people to look around them and appreciate what we have.
    C.


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