This week we have:
- 4 quarts of Golden Delicious apples
- 2 quarts of Rome apples (great for baking)
- gallon of cider
- cauliflower
- 3 lbs of string beans
- quart of Russet baking potatoes
- cheese pumpkin (for pie!)
- Bonus — bouquet of sunflowers
This has been an interesting week to say the least with the surprise snow storm. We picked all of our sunflowers before the snow and wanted to share them with you.
Cheese pumpkins are probably our most popular pie pumpkin. It can be baked and frozen in individual containers to use as you need in pumpkin pie, bread, soups or any pumpkin recipe. I have several on the website for soup and pie.
Green beans with Spaghetti and Tomato Sauce
This is inspired by a recipe in the Mediterranean Vegan Kitchen cookbook by Donna Klein. My children absolutely love green beans this way, they are so tender and garlicy. When there is silence at the dinner table (except for the slurping up of the beans) you know it is a favorite. This recipe does take some time to cook. We have a busy family like most, but I am up early so I like to cook this in the morning then re-heat the sauce and cook pasta just before dinner.
2 TBS olive oil
4 large garlic cloves, finely chopped
2 large cans crushed tomatoes
1/8 tsp cayenne pepper
1 lb. green beans, trimmed and left whole
salt and pepper to taste
1 lb spaghetti
In a large pot, heat oil, add garlic and cook for 2 to 3 minutes. Add crushed tomatoes and cayenne and bring to a simmer. Add the green beans, salt and pepper. Stir well to coat the beans. Cover, reduce the heat, and simmer until the beans are tender about 1 1/2 to 2 hours. Cook the pasta according to package directions. Drain well, add green beans and sauce and serve at once.