Italian Flat Beans, or Romano Beans are meant to be eaten whole (pod and all). They’re rich in protein and the minerals calcium, iron, magnesium, phosphorus, potassium, manganese and copper. They are also a great source of fiber, and vitamins A, C, K, B6, and folate. 

Romano beans are a little meatier than regular green beans, and can be used so many different ways! Eat them as a side dish, or add to pasta or a grain salad.  They are a wonderful addition to a soup or a stew.

If you plan to cook them on the stove, blanch them first (drop into boiling water for 3 minutes), then remove and sauté in butter or olive oil for 5 minutes.

Or you can roast them whole for a charred, umami flavor (yes,please!)  The following recipe is from the Boston Globe:

 

Roasted, Garlicky Romano Beans

Ingredients

1 pound romano beans, stem ends trimmed

1/4 cup olive oil

3 cloves garlic, smashed

3 sprigs of fresh thyme, broken in half

Salt and pepper, to taste

Instructions

Set oven at 450 degrees.

2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.

3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature.

Fuego: A Hot Dinner Event!

Fuego: A Hot Dinner Event!

August 22, 2018 |  by  |  Blog  |  No Comments

Fire. It transforms the food we grow into delicious nourishing meals we can share with our community.

The fire in our bellies? That’s the fervent passion of the Montavilla community in supporting the farmers market and making sure everybody in our neighborhood has plenty of healthy food to eat.

On, October 4, let’s gather around the fire at Beer Bunker for a very special Montavilla Farmers Market fundraiser: Fuego!

Fuego! is a Spanish-Pacific Northwest fusion event to raise funds for our market including the Everybody Eats program–our dollar-for-dollar food stamp matching program. It’s also a celebration of the 2018 season and a chance to raise a glass to the future. The four course meal, lovingly prepared by Chef Mark Whitehead using local ingredients, includes cider, beer and this delicious food:

  • Spanish cheeses & Spanish cider with a lesson in Spanish long pours!
  • Roasted pepper and tomato salad with arugula, goat cheese, olives and garlic dressing
  • Rustic bread and olive oil
  • Seafood Paella with wild shrimp, salmon, crab with peas, romesco sauce
  • Pears poached in sherry with orange blossom cream and almond nugget

Fuego! also features an incredible silent auction. Everybody will go home with great deals including: beach houses, yoga passes, wine and cider experiences, a local handmade soap CSA and more!

Buy your tickets here today — we’re capping sales for an intimate event and we want to make sure you can join us. Let’s sit together by the fire and celebrate our amazing little farmers market. We can’t do it with your support. Hope to see you there!

Michelle McGrath & Dana Small, Event Chairs

P.S. You can also buy tickets at the market on Sunday! Just inquire at the info booth.
P.P.S. Can’t attend but still want to support the market? Make a donation here.

Roasted, Garlicky Romano Beans

Roasted, Garlicky Romano Beans

August 1, 2018 |  by  |  Blog  |  No Comments

Romano beans are a little meatier than regular green beans, and can be used in soooo many ways! Eat them as a side dish, or add to pasta or a grain salad. They make a wonderful addition to a soup or a stew.

These beans are meant to be eaten whole (pod and all). They’re rich in protein and the minerals calcium, iron, magnesium, phosphorus, potassium, manganese and copper. They are also a great source of fiber, and vitamins A, C, K, B6, and folate.

If you plan to cook them on the stove, blanch them first (drop into boiling water for 3 minutes), then remove and sauté in butter or olive oil for 5 minutes.

Or you can roast them whole for a charred, umami flavor (yes,please!)  The following recipe is from the Boston Globe:

 

Roasted, Garlicky Romano Beans

Ingredients

1 pound romano beans, stem ends trimmed

1/4 cup olive oil

3 cloves garlic, smashed

3 sprigs of fresh thyme, broken in half

Salt and pepper, to taste

Instructions

1. Preheat oven at 450 degrees.

2. On a large rimmed baking sheet, toss the whole beans with the oil, garlic, thyme, salt, and pepper. Spread the beans into a single layer.

3. Roast for 15 to 20 minutes, turning once, or until the beans are tender and browned. Serve warm or at room temperature.