Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
I was so pleased to see eggplant, peppers (lots of peppers – some very spicy), tomatoes and crookneck squash in today’s box. Ratatouille quiche, here I come. https://grassfedcow.com/
Did you try the greens meatballs recipe I sent out a few weeks ago? https://grassfedcow.com/
So is it time to talk about apples? I’ve just been eating mine out of hand, a substitute for the peaches that were so wonderful this summer and now gone. I love sliced apples and cheese, and there’s so much good local cheese these days. That’s no doubt what I’ll do with the three apples in today’s box.
But for the future …. ‘cause there’ll be lots of apples in our future … there’s great information at https://grassfedcow.com/
Last week I had the chance to travel what I’m calling “Pepper Jelly Alley.” It’s a stretch between Tifton and Norman Park where there are two Georgia producers of all manner of hot pepper jelly – Wisham Jellies and Lauri Jo’s. Two totally different sensibilities about pepper jelly and both delicious. You could make your own pepper jelly – you’ve got that great assortment of peppers in today’s box to work with – or you could buy some pepper jelly from someone whose products you enjoy. I loved that they were making their jellies with all kinds of juices – satsuma, muscadines, blackberry and a dozen more – and even with moonshine. I do love pepper jelly – and I love the pepper jelly apple pie recipe we’ve got at https://grassfedcow.com/
But before green bean season ends, I wanted to share a recipe for the ones in today’s box. I learned it from Gulshan Singh who taught classes in Indian cuisine at the Buford Highway Farmers Market. Sadly, their classes are no more – but they were a wonderful way to enjoy lots of great ethnic recipes.
Green Beans with Coconut and Black Mustard Seeds
1/2 cup finely grated unsweetened coconut
1/3 cup water
1 pound green beans, trimmed
3 tablespoons vegetable oil
2 teaspoons black mustard seeds
1 dried hot pepper, seeded and crumbled
1 bay leaf
Salt and pepper
In a small bowl, combine coconut and water and let sit until water is absorbed, about 1 hour.
In a large saucepan, cook beans in lightly salted water until crisp-tender, about 5 minutes. Transfer beans to a bowl of ice water to cool quickly. Drain beans and set aside.
In a large skillet, heat oil until hot but not smoking. Add mustard seeds, hot pepper and bay leaf and stir until mustard seeds start popping. Add beans and stir until coated with oil. Add softened coconut and cook, stirring constantly, until heated through, about 2 minutes. Discard bay leaf and season to taste.