I’m teaching a couple of sections of a course this semester that I haven’t taught before, so I’ve been busy preparing the syllabus and other course materials. Hence I’m a week behind in posting to Al Gusto! But I’ll make up for it today by posting not one but two photos of the weekly bounty from Heartland Family Farms.
The half share for week 15 was mostly more of the same with the exception of parsley. I decided to try something new with the green beans. I sautéed some onion slices with the green beans and garlic, then added some water and let them simmer for about 10 minutes. I removed those from the pan, added a couple of tablespoons of butter, then added some flour to make a roux. I added about a cup of warm milk and stirred until it started to thicken. Then the green bean mixture went back into the pan to get coated with the roux. All of that went into a greased baking dish, I grated some smoked Gouda on top of that, sprinkled some fresh bread crumbs on top of the cheese, and hey presto, green bean gratin ready for the oven (350F for about 20 minutes). It was creamy and crunchy and delicious!
Week 16’s half share has corn! We were excited to have some farm-fresh corn, so we shucked it, put it in foil with some butter, and threw it on the grill. Unfortunately we were disappointed with the texture and flavor. Now I grew up in Indiana and I’ve grilled plenty of corn, so I’m confident that I didn’t ruin it. It was just kind of chewy and not all that sweet. Oh well. We had some friends over for dinner and had the green bean gratin again. That’s moved into the regular lineup for green bean season, right along with our old favorite, Lynn Rosetto Kasper’s green bean gremolata.
While we were picking up our share at the Farmers Market, we also bought a box of tomatoes. So on Sunday we put up over 30 lbs. of tomatoes! Those should come in handy this winter.