Pick up is 3-4 on Tuesday, Nov. 21st. If you cannot pick up by 4 and still want to order, we will leave the back door open and Paypal only orders on the shelf for you until 5 pm.
Thanksgiving seasonal box includes:
1/2 dozen eggs
Vibrant Tasty Green Bean Recipe
The following recipe is best made just before serving time. But, you can make/prep this ahead of time by cooking the leeks and dill first and setting them aside. Instead of cooking the green beans in the skillet, blanch them in a pot of boiling, well-salted water for about a minute. Drain the beans and dunk them in a large bowl of ice water to stop the cooking. Drain and place the beans in a bag or bowl in the refrigerator until ready to use. When ready, combine the components – you can do it at room temperature, or heated quickly in a skillet or pan.
4 leeks (or one bunch of scallions), well washed, root end and tops trimmed, sliced lengthwise into quarters and then chopped into 1-inch segments
1/3 cup fresh dill, well chopped
3/4 pound green beans, tops and tails trimmed
extra-virgin olive oil
fine-grain sea salt
In a large thick-bottomed skillet of medium-high heat add a generous splash of olive oil, a generous pinch of salt and the leeks or green onions. Stir until the leeks or green onions are coated and glossy. Cook, stirring regularly until a lot of the leeks or green onions are golden and crispy. I stir every minute or two in the beginning, and more often as they brown using a metal spatula. All in all it takes me roughly 7 – 10 minutes to brown the leeks/green onions. At this point stir in the dill, and then stir in the green beans. Cook for a couple more minutes – just until the the beans brighten up and lose that raw bite. Turn out into a bowl or onto a platter and serve immediately. If you want to prepare these green beans ahead of time – read the head notes.
Serves about 6.