How much time do you spend at the Farmer’s Market? How do you decide on what produce to buy? Do you have a certain routine that you usually follow?
See, I have very specific Farmer’s Market behavior that drives my partner Ashley completely crazy. It goes like this… I have to make at least three complete rounds around the market.
The first round is just for looking. It’s a chance to see what new vegetables have showed up this week, find out price points for produce I’m interested in, and start dreaming of different recipes I want to make.
The second round involves some buying, but mostly more looking. This is when I buy my essentials that I know I have to have for the week – which usually involves beets, greens, carrots, and onions. I also usually stop and grab lunch between the second and third rounds. It gives me more time to decide on other items that I want to buy in the third round.
Then, my third round is all about buying my final picks. This week I opted for two pounds of green beans, some yellow wax beans, donut peaches, two cucumbers, four green peppers, a half pound of cherries, and some fresh corn.
On occasion, there will be a fourth round in this process if I have to go back for something that I later decide on. All in all, this process takes at least 45 minutes. You do not want to rush me during this process.
Ashley’s objectives at the market are a little different than mine. Her only goal is to get out of there as quickly as possible and she does not understand why someone would circle the market several times when you could just buy everything the first time. Of course, I can usually appease her frustration when I take all of the beautiful produce home and make something amazing. Hint: like these green beans.
Green beans and me are totally BFFs this summer. We’re making salads together, we’re shredding it up, and now we’re blistering in a pan covered with soy sauce, fresh ginger, and minced garlic. I don’t have green beans in my garden, but I certainly wish I did because I cannot get enough of them at the moment. These green beans are a hearty side dish to any meal and they are perfect with some tempeh and brown rice for a simple dinner. Once you try them you’ll have to resist eating them straight from the pan… and you’ll be very thankful for all of the time spent at the farmer’s market to get them.
Blistered Green Beans
Adapted from Christie’s Corner
1/4 cup soy sauce
2 Tablespoons fresh ginger, grated
3 cloves garlic, minced
2 Tablespoons coconut oil (or another oil that can handle high heat)
1 pound green beans, trimmed
1 Tablespoon sesame seeds
Mix the soy sauce, ginger and garlic together in a small bowl. Set aside.
Add the coconut oil to a medium pan and turn to high heat. Let the oil heat for a minute, then add the green beans and toss to coat them in the oil. After a minute or so, you should see small brown blister spots. (If you don’t, turn up your heat a bit). Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes.
Add the soy sauce mixture to the browned beans and toss to coat. Let the beans saute in the mixture for about 2 minutes before transferring to a serving platter and garnishing with the sesame seeds.