From Our Farm
Beans, Tricolor
Carrots, Sweet Baby
Chard, Rainbow
Kohlrabi
Lettuce, Romaine
Parsley
Pumpkin, Seminole
Radishes, Daikon
Sweet Potatoes Yams Medium
Try out this great recipe we found on the web that feature items from your share:
Sweet Potato Three-Bean Salad
Ingredients:
- 12 ounces sweet potatoes, cut into 1/2-inch dice
- 8 ounces green beans, cut into 3/4-inch pieces (use our tricolor beans!)
- 6 tablespoons red wine vinegar (try our pear cider vinegar!)
- 1/4 cup olive oil
- 1 1/2 teaspoons Dijon-style mustard
- 2 cloves garlic, minced
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon pepper, or more to taste
- One 15-ounce can garbanzo beans, drained
- One 15-ounce can red kidney beans, drained
- 1 green bell pepper, cut into 1/2-inch dice (use the sweet pepper mix!)
- 4 scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
- In a medium saucepan of boiling, salted water, cook the sweet potatoes until almost tender, 4 to 6 minutes. Use a slotted spoon to remove the sweet potatoes to paper towel-lined plate.
- Add the green beans to the boiling water and cook until crisp-tender, 1 1/2 to 3 minutes. Drain, then add the green beans to the plate with the sweet potatoes.
- In a large bowl, whisk the vinegar, oil, mustard, garlic, salt, and pepper. Add the sweet potatoes and green beans, gently stirring to combine. Set aside to cool to room temperature.
- Add the garbanzo beans, kidney beans, bell pepper, scallions, parsley, and dill. Add more salt and pepper to taste. Serve room temperature or chilled.
Recipe adapted from: https://www.casweetpotatoes.com/recipe/2023/06/21/sweetpotato-three-bean-salad