Locally Grown: In Season Produce
Spring marks the opening of our local Farmers’ Market. With the
first Thursday in June, Downtown Chicago’s Daley Plaza leads the
way as farmers offer the first harvest of the season. More than 2,500
Farmers’ Markets are now operating for your tasting pleasure at
locations across the nation. For the one nearest you call the USDA at
1-800-384-8704 and request a National Farmers’ Market directory
or go on line at www.ams.usda.gov/farmersmarkets
and click on your home state. For specific information about Illinois
visit the University of Illinois Extension’s "Illinois Fresh"
site at www.urbanext.uiuc.edu/fresh
and find the Farmers’ Market nearest you.
Fresh Snap Beans with Garlic
Fresh produce should not be overcooked, cook lightly and use very little
seasoning. Rely on the fresh taste of the vegetable to challenge your
taste buds. Use fresh herbs, garlic, onions, red pepper flakes and/or
freshly ground black pepper as flavor enhancers for fresh vegetables.
There are more recipes for fresh produce at our "Watch
Your Garden Grow" web site.
1 pound fresh snap beans or any variety of fresh green beans
2 tablespoons olive oil
2 teaspoons finely minced garlic
1/2 teaspoon red pepper flakes, optional
1/2 cup canned or fresh chicken broth or water
- Run cold water into the kitchen sink or use a large pan. Wash beans,
swishing through the cold water, one handful at a time.
- Remove stem end from beans. Leave whole or snap in half. Set aside.
- Mince garlic and measure chicken broth and pepper flakes; set aside.
- Heat a wok or large heavy bottom pan over high heat. Add oil, garlic
and pepper flakes to hot wok. Sauté for about 10 seconds.
- Add beans, tossing with a wooden spoon over high heat. Cook for
about 2 minutes, constantly tossing.
- Add chicken broth and quickly cover with a tightly fitting lid.
Cook for 10 minutes.
Makes 4 servings.
June
2000
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