A Big Thank You!

A Big Thank You!

August 22, 2018 |  by  |  Blog  |  No Comments

Fuego!was a fundraiser for our SNAP-match, food justice program, Everybody Eats.We raised money to match customers’ EBT dollars at the market, and created some wonderful community connections as well!  Much gratitude to Beer Bunker, for letting us use your beautiful patio. Big thanks to our major sponsors for the event — MacDonald-Miller Facility Solutions, and  PDX Green Team, and to wonderful silent auction donors as well. The night was a rousing success, and we appreciate every person who attended, organized, volunteered, and sponsored. Thank you!

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


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


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.