FOR SALE AT LOCAL FARMERS MARKETS
Just coming to market: broccoli raab, fennel, pea shoots, radicchio, spinach
Vegetables, fruits and nuts: apples, arugula, Asian greens, beets, broccoli, cabbage, carrots, cauliflower, celery, chard, collards, cucumbers, eggplant, endive, English peas, escarole, field peas, frisee, garlic, ginger, green beans and pole beans, green onions, grits, herbs, Jerusalem artichokes, kale, lettuce, mushrooms, mustard greens, Napa cabbage, pecans, peppers, popcorn, potatoes, radishes, rhubarb, rutabaga, snow peas, spaghetti squash, sweet potatoes, tomatoes, turmeric, turnips and greens, winter squash
— From local reports
Aldo Ramos of Sunshine Farm in Monroe got his start as a farmer five years ago, growing tomatoes. He started off with 10 plants and in four years was growing 22 varieties and 1,500 plants. Along the way, he began to diversify his plantings, adding cantaloupes, broccoli, Brussels sprouts, lettuce, kale, collards, peppers and more, and then he decided to add green beans.
He had done his homework, talking with farmers and researching in libraries and on the Internet, to figure out how to extend the season with row covers. And he saw a niche in the late fall/early winter market for green beans. “Not a lot of people were growing beans in the fall and winter, but that’s one vegetable people want all the time. They’re so good for you,” he said.
Ramos is a great proponent of learning from others. He and his dad raised chickens, and as Ramos was thinking of getting out of that business, his mother told him about the University of Georgia’s Master Gardener Extension Volunteer Program. UGA Extension staff teaches home gardeners about gardening and then the gardeners go out and work with others. Ramos is now the vice president of the Georgia Master Gardener organizations in Barrow, Jackson and Walton counties. And, of course, he has his own vegetable farm.
He plants green beans every three weeks. The season starts as early as the middle of March, depending on the weather. He plants Blue Lake 274 for its dark green pods and Contender for its great bean flavor and light green pods. He finds that his customers have preferences when it comes to the “green” of their green beans. And he keeps on planting until just before temperatures dip down into the low 30s.
“In our two hoop houses, the temperature outside can be 30, but inside it will be about 65 degrees. We can keep the beans growing up until it reaches about 35 degrees inside. After that, it’s just too cold and we wait until early spring.”
Ramos sells his produce at the Flowery Branch and Snellville farmers markets which have now closed for the season. He can still be found at the Oconee farmers market which runs through the end of November and may begin selling at the Georgia Tech market if he has enough vegetables to keep selling through the winter.
As for how he feels about green beans, he says, “I eat them every day.”
He preps his beans by snapping off the tips and then chopping them into bite-size pieces. Stored in a plastic bag with absolutely no moisture, they’ll keep for over a week. “I boil them or steam them. Nothing fancy. If I want to go fancy, I go out to eat. But I’m very particular about making sure I eat healthy.”
Stuart Tracy’s Green Beans with Sweet Potato Butter
Chef Stuart Tracy of Parish created this recipe for a completely make-ahead side dish perfect for Thanksgiving dinner. It combines two Thanksgiving favorites – sweet potatoes and green beans – in one easy-to-prepare dish. Smoked almonds are widely available at grocery stores and even drug stores these days. Stuart says Blue Diamond and Planter’s both make excellent products.
2 tablespoons kosher salt
2 pounds green beans, trimmed
1 cup Sweet Potato Butter (see recipe)
1/2 cup finely chopped smoked almonds
1/4 cup finely crumbled feta cheese
Extra virgin olive oil, to drizzle
In a large stockpot, combine 20 cups water with salt and bring to a boil. While water is heating, make an ice bath by filling a large bowl with ice and adding cold water just to cover the ice. Set aside.
When water is boiling, add half the green beans and cook to your preference. Tender but still crisp beans should be ready in about 90 seconds. Remove beans from boiling water and put in ice water. Return hot water to a full boil and add remaining green beans. Cook and cool in the same fashion.
When beans have cooled, in 3 to 5 minutes, remove them from the ice water and drain on paper towels so the beans do not get waterlogged. Beans can be prepared ahead to this point and refrigerated for up to 1 day.
When ready to serve, remove beans from refrigerator and bring to room temperature. Spread Sweet Potato Butter over a serving platter and pile beans on top. Sprinkle with smoked almonds and feta and drizzle with extra virgin olive oil. Serves: 8
Per serving: 137 calories (percent of calories from fat, 46), 5 grams protein, 15 grams carbohydrates, 5 grams fiber, 7 grams fat (1 gram saturated), 4 milligrams cholesterol, 415 milligrams sodium.
Sweet Potato Butter
Prepare the sweet potatoes ahead of time by either boiling or baking. Baking will yield a more caramelized flavor.
2 cooked and peeled sweet potatoes, roughly chopped (about 1 pound fresh sweet potatoes)
1/2 cup unsweetened apple juice
Zest and juice of 1 lemon
2 tablespoons light brown sugar
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
In a medium saucepan combine cooked sweet potatoes, apple juice, lemon zest and juice, brown sugar, salt and cinnamon. Warm over medium heat, mashing sweet potatoes as the mixture heats. Once the ingredients come to a simmer, reduce heat to its lowest setting and cook until mixture thickens and liquid is reduced. Stir every 5 minutes or so to prevent burning. When you’ve achieved the thickness you want, use an immersion blender to puree the mixture completely smooth. Transfer to a nonreactive container (glass or high density plastic) and refrigerate until ready to use. May be made up to 2 days ahead. Makes: 2 cups
Per 1-tablespoon serving: 15 calories (percent of calories from fat, 2), trace protein, 4 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 60 milligrams sodium.
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