Monday, January 25, 2010

Vegetable of the Month

Green Beans !!!!!!

Hello, my name is Jonathon Gliss and I’m the youth intern at the Washington Youth Garden. I introduced myself in my last blog called “BEST SUMMER JOB EVER!!!!!!! Since I want to go to school for culinary arts and since I loved to cook. I decided to have a Vegetable of the Month section. I will pick the vegetables and give you some recipes for them. The vegetable I have chosen for this month is green beans. I hope you enjoy. But before you do, please read the background information below.

Green beans belong to the plant family called Leguminosae. Researchers discovered that they originated from a common bean in Peru. The green bean was introduced to other parts of the Americas by migrating Indian tribes from that region. The green bean was first introduced to Europeans in the 16th century by Spanish explorers returning from the New World.

Green Beans and Radish Salad

Green beans

Radishes, trimmed and sliced

¼ cup oil

¼ cup vinegar

2 clovers of garlic, pressed or finely chopped

1 teaspoon mustard

Steam or boil beans until tender, about 5 minutes. Drain and rinse under cold water. Allow beans to cool down. Combine beans and sliced radishes in bowl. Mix the remaining ingredients in a small bowl and add dressing to beans and radishes. Season to taste and enjoy!

Veggie Medley

Green beans (whole)


¼ cup of chopped onions

2 tbsp of butter

1 clove of garlic, finely chopped

1 tbsp of thyme (dried)

1 tbsp of parsley (dried)

¼ cup of balsamic vinegar

2tsp of salt

2tsp of pepper

Take a skillet and coat it with butter. Sauté string beans, corn, garlic and onions in a skillet for eight minutes. Then add thyme and parsley. Reduce the heat on low. Add balsamic vinegar, salt and pepper.

Season to taste and enjoy!

Green bean Casserole

1 can of Cream of mushroom soup

1/2 cup milk

1 teaspoon soy sauce

2 tbsp ground black pepper

4 cups cooked cut green beans

1 1/3 cups French fried onions

1/2 cup shredded cheddar cheese

1/4 cup chopped red pepper

Stir the Cream of Mushroom, milk, soy sauce, black pepper, shredded cheese, beans, red peppers and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F, for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Green Bean Salad

1. 5 cups cut green beans

2. 1/2 cup vegetable oil

3. 1/4 cup red wine vinegar

4. salt and pepper

5. salad greens

6. 4 to 6 slices bacon, cooked and crumbled

Cook green beans; drain and let cool. Combine green beans with oil, vinegar, and seasonings. Serve green bean salad on salad greens and sprinkle with crumbled bacon. This green bean salad serves 6 to 8.

Garlic-Sesame String Beans

2 pounds of green Beans

2 Tablespoons Unsalted Butter at room temperature

1 Tablespoon Garlic minced

2 Tablespoons Sesame Seeds


Bring 4 cups of water to a boil in a medium-size saucepan.
Wash the string beans and cut off the stem ends. When the water has reached a rolling boil, plunge in the string beans and allow to cook for 5-7 minutes, until they are firm but crisp. Heat the butter in a medium size-skillet. When it is foamy add the garlic and sesame seeds and cook, stirring constantly, until the garlic is slightly browned. Add the string beans and continue to cook, stirring constantly, until the string beans are coated with the garlic and sesame seeds.

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