Friday, August 16, 2013
The Boy and I had a number of errands, one of which included stopping by Dineberg's Friday Farm Stand in Canton, Connecticut today where we picked up these lovelies.
I made an italian green bean salad with the farm's beans and my garlic and parsley. This is a favored summer treat and so simple. Just steam the beans for 4-5 minutes, until al dente, strain, toss with fresh garlic, parsley (and/or sweet basil), drizzle generously with a good virgin olive oil and sea salt. Done. This is one of those great make-ahead dishes to serve at room temp (or chilled). The longer it sits, the better it gets. And it's fab with other herby additions too, like cilantro.
I made another summer favorite ~ an italian style tomato salad with gorgeous heirlooms from the farm and my garden parsley, basil and (yep ~ more) garlic.
That's what I made today.