Green Bean and Purple Potato Salad

I love stopping by the Black Cat Farmstand at the Boulder Farmers’ Market on Saturday mornings to see what Chef/Farmer Eric Skokan is harvesting. I’ve been getting into the habit of letting him suggest I try something, and then I ask him how I’m going to prepare it. He almost effortlessly rattles off a recipe to highlight something seasonal, and I rush home inspired to try it. This past week I bought his first harvest of green beans. They were a light green color, which leads me to believe they have some special name other than “green beans,” but for the purpose of this post, they were Black Cat Farm Green Beans. Chef Skokan suggested I blanch them, cool them off, and add them to a potato saldad in a mustard vinaigrette.  So, that’s exactly what I did. I bought a pound of local purple potatoes from the market that day and boiled them after blanching 2 big handfulls of the beans. When they were cool, I coarsely chopped them, mixed them with the green beans, and tossed them in a maple mustard vinaigrette. I let this chill in the fridge for a few hours before serving with turkey burgers and corn on the cob. A perfect summer meal. For a simple Maple Mustard Vinaigrette, whisk together:

  •  2 TB Grade B Pure Vermont Maple Syrup
  • 2 TB Dijon Mustard
  • 1/4 cup Walnut Oil
  • 1 TB Apple Cider Vinegar
  • a splash of soy sauce

Apple-Baked Brussel Sprouts

There is something about fresh, local, organic, seasonal brussel sprouts. I look forward to them each year.
For this dish, I put 1 pound of brussel sprouts in a baking dish with a sliced apple and a diced yellow onion. I tossed it in approximately 1 TB of heavy whipping cream, 1 TB of local honey from New Moon Farms, and a pinch of Red Algae Hawaiian Kai Sea Salt.

Cover with foil and bake at 350 for 30 minutes or so, until the brussel sprouts are tender. I served this with Honey Mustard Roasted Chicken. Great meal!

Edamame Salad

Edamame. It’s not just a fun word to say… it’s fun to eat. I got a big bag of edamame in my CSA share from Ollin Farms and was eager to eat the little green beans. I hadn’t had edamame since they were in season last summer, which seems like a long time ago now!
First, I brought a large pot of water to a boil. Then, I added my edamame (maybe a pound?) in their shells and let them boil with a pinch of sea salt for 3-4 minutes. I fished them out of the water and rinsed them in cold water to stop them from cooking.
Now comes the fun part: shelling them. Ask for help here if you want to eat these within a reasonable amount of time.

I dressed mine with sea salt, pepper, a drizzle of olive oil, and 3 cloves of garlic that I grilled, let cool, and coarsely chopped. Yum. The grilled garlic flavor really compliments the buttery flavor and texture of edamame. I’m definitely going to make this dish again.

Pan Fried Zucchini

I can’t believe I forgot how much I love pan-fried zucchini. I totally spaced this out and stood there staring into my fridge thinking, “What the **** am I going to do with all this zucchini?”
Then the hungry voice from the living room yells, “Do we have enough to bread and fry?”
Genius! Yes! We DO have enough to bread and fry. How did I forget that I loved doing that last summer when I had tons of zucchini?
It is easy. Slice the zucchini. Crack a few eggs in a bowl and mix them well.

Get another bowl for your breading. I used whole wheat flour mixed with 1 tsp sea salt and 1 tablespoon Spicy Spanish Paprika from Savory Spice Shop.
Then, get an assembly line going. Dip in the egg, roll in the breading, place on a plate. Then pan-fry them on medium high in a little olive oil until golden and crispy on each side. It’s best to only flip them once so you don’t lose any breading.
Let them sit on some paper towels to drain off any excess oil before devouring them all.
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