A colorful share today! First sweet peppers, first sweet onion, first romano green beans, plus some regulars: tomatoes, carrots, rainbow lacinato kale, lettuce head, cucumbers, and zucchini.
The peppers are all sweet. I didn’t really grow hot peppers this year because some people don’t really go for them. The onion is basically a Walla Walla – so it’s nice and sweet – good on sandwiches and on the grill!
Romano beans: these are flat italian green beans. They are a bit tougher than regular green beans so need a longer cooking time. A slow braise could be nice with these.. this recipe also uses the tomato, carrots, and onion:
http://smittenkitchen.com/blog/2008/09/braised-romano-beans/
Or this one sounds pretty easy and simple:
Roasted Romano Beans with Hazelnuts and Smoked Paprika
*serves four
Romano Beans, close, flat-bodied relatives of green beans, are typically in season in the summer, but I’ve been seeing them at farmer’s markets around the Bay Area. Roasting them reminds me of roasting whole, Spring favas. The combination of smoked paprika, fresh lemon zest, and toasted hazelnuts, falls somewhere between Californian, Italian, and Spanish cuisine. If you can still find these beans in your area, you absolutely must give this fast and simple side dish a try.
1 pound of Romano beans
1/4 cup of extra virgin olive oil
sea salt and freshly ground pepper, to taste
1 teaspoon of smoked paprika
1 teaspoon of lemon zest
1/4 cup of hazelnuts
1. Preheat your oven to 375 degrees F. Trim the ends of the beans and toss them in a medium bowl with the olive oil, salt, pepper, and smoked paprika.
2. Line a baking dish with a piece of foil and evenly spread the beans on the foil. Roast the beans for about 20-25 minutes (until they’re tender and begin to wrinkle. A little char is ok).
3. While the beans are roasting, toast the hazelnuts. Heat a dry skillet over medium-high heat. Add the hazelnuts and toss them until they begin to release their aroma (be careful not to burn them). Remove the hazelnuts from the pan and dump them into a clean kitchen towel. Once the nuts have cooled, gently rub them between the towel to remove most of their skins (don’t worry if you miss spots). Then, roughly chop them and set them aside.
4. To serve the beans, place them on a large serving platter. Sprinkle with hazelnuts and lemon zest. Season with more sea salt and pepper, if desired.
Musical Pairings: Beck – Orphans + Roasted Romano Beans with Hazelnuts and Smoked Paprika
Cully Neighborhood Farm 