It’s day two of the caffeine-free month and I’m seriously ready to throw in the towel. Â In college I substituted my regular morning latte fix with green tea, mostly for digestive sanity. Â Coffee still gives me heartburn. Â Now I start every morning with a massive mug of organic (and definitely non-local) green tea. Â If someone can get a tea plant to grow on my Minnesota patio, I’d be smitten. And slightly more awake.Â Â Knowing my morning track-record, the kitchen partner and I have decided to replace my morning cup with a little earlier bedtime. Â The extra sleep can’t hurt right?
The extra zzZZZ’s will at least help me keep up with the green beans in the garden. Â We planted Early Contender BushÂ variety the past two seasons. Â The two small 4 foot rows we have, produce grocery bags full of beans. Some we eat fresh and some land in the freezer for winter. Â Last night I made this warm green bean potato salad, perfect as a side dish with beef or the main show in a light dinner. The beans are blanched for 3 minutes to keep their crisp green color and flavor. Â Yum. Â You can find the originalÂ recipe by Kevin Cullin, in The St. Paul Farmers Market Produce Cookbook
Green Bean Potato SaladÂ
1 tsp. sunflower oil Smude’s Sunflower Oil, Pierz, MN
2 small purple onions, sliced in 1/4″ rings St. Paul Farmers’ Market
1/2 C. green pepper, finely chopped Homegrown
2 cloves garlic, finely chopped St. Paul Farmers’ Market
4 C. green beans, trimmed and blanched for 3 minutes Homegrown
3 C. young potatoes, thinly sliced and blanched for 5 minutes Homegrown
2 Tbsp. fresh basil, chopped Homegrown
2 Tbsp. fresh parsley, chopped Homegrown
1/4 C. white wine (I used a Frontenac Gris from Falconer Vineyards, Red Wing, MN).
1/2 tsp. maple syrup Sippl’s Sugarbush, Birnamwood, WI
1. Prepare dressing and place in refrigerator until ready for use.
2. Heat oil over medium-low heat in a large skillet. Add onion, pepper, and garlic and sautÃ© until tender. Stir in blanched green beans and potatoes. Heat vegetables until warmed. Add dressing and stir to evenly coat. Heat for 2-3 more minutes. Serve warm.