When I started this blog, I thought I would publish complete menus for a week. That was an ambitious undertaking and did not last. I'm breaking up those posts into individual articles so they are easier for you to find. It turned out to be a timely idea. These recipes were for the week of July 30th, 2006, perfectly in season. Thank goodness it's not as hot as last year! Please enjoy the reprise.
Eating local and seasonal is one of the key principals of healthy eating. Why? Local and seasonal foods grow in the same conditions in which you live and thus help you thrive there—or should I say endure as the temperatures exceed 100 degrees in Kansas City. My CSA delivered plenty of tomatoes, cucumbers and zucchini this week. Plus I received more of the same, green beans and hot peppers from a patient who gardens organically. If you don’t know about CSA, please read my article Want Fresh Produce? Hire a Farmer!
We don’t tire of this salad at my house! Use whatever herbs are fresh from your garden or farmers market. We’ve enjoyed chives, tarragon, fennel, dill and parsley. Woodmood Farms German Butterball potatoes have been fantastic in this salad. Find Woodmood Farms at the Brookside Farmers Market
Green Bean Potato Salad with Fresh Herbs
We don’t tire of this salad at my house! Use whatever herbs are fresh from your garden or farmers market. We’ve enjoyed chives, tarragon, fennel, dill and parsley. Woodmood Farms German Butterball potatoes have been fantastic in this salad. Find Woodmood Farms at the Brookside Farmers Market
1 ¼ small heirloom potatoes, sliced in half or quarters depending on size
12 ounces green beans, trimmed and broken into 2 – 3 inch lengths
16 pitted kalamata olives, sliced in half lengthwise
½ pound of cherry tomatoes, sliced in half
2 tablespoons chopped fresh herbs
3 TBSP olive oil
1 TBSP lemon juice
1 garlic clove minced
Salt and pepper to taste.
Bring 8 cups water to boiling in a 4 quart saucepan. Boil the green beans for 3 minutes. Remove the beans with a slotted spoon, place into a colander and run cool water over them to stop them from cooking further. Add the potatoes to the boiling water. Cook 10 – 15 minutes until cooked through but not mushy. Drain and gently run cool water over them.
When the beans and potatoes are cool add the olives, cherry tomatoes and herbs. Mix the last four ingredients in a bowl or jar. Drizzle over the salad just before serving. Serves 6.
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