Versatile green beans brighten stews, casseroles, salads

Posted Aug. 11, 2014, at 3:19 p.m.

by Lois Baxter

Special to The Weekly

 

Welcome to the Farmers Market Corner. This is a great time of year for enjoying fresh, local produce, baked goods, dairy, meat and more at local farmers markets. During the 2014 growing season, we wanted to share information with readers of The Weekly about the many farmers markets in this area. Each week, vendors or customers from local farmers markets will share tips about unfamiliar foods you can find at your local markets, fun recipes to try with seasonally available produce, and highlights about specific farms you can learn about at the markets.

Did you know there are 12 farmers markets in Penobscot County? Find out which ones they are

at the Maine Federation of Farmers Markets at mainefarmersmarkets.org/

shoppers/.

Three of those local markets offer a 25 percent matching discount for customers paying with SNAP/EBT (sponsored by Food AND Medicine). They are Bangor Farmers Market, 11 a.m.-2 p.m. Sundays at Harlow Street parking lot across from the library; Ohio Street Farmers Market, 2-6 p.m. Wednesdays at the Bangor Grange across from Finson Road; and Brewer Farmers Market, 8:30 a.m.-1 p.m. Saturdays at the Brewer Auditorium parking lot, Wilson Street.

The vegetable of the week is fresh beans, one of the healthiest food sources. They appear in many varieties such as purple beans, Italian flat beans, broad beans, and, of course, the most popular green and yellow snap beans. Beans are an excellent source of fiber, rich in vitamin C, folate and iron, and full of antioxidants.

Just before using the beans, wash and remove both ends with a knife or by “snapping” them

off. Beans can be frozen or canned. Fresh beans can be boiled, steamed, sautéed, used in soups or casseroles or eaten raw.

The recipe for the week is:

Three Bean Salad

1 pound fresh green beans, cooked until tender and cut in 1-inch pieces

1 pound fresh yellow beans, cooked until tender and cut in 1-inch pieces

1 can dark red kidney beans, rinsed and drained

½ cup diced green pepper

½ cup diced celery

1½ cup chopped red onion

⅔ cups red wine vinegar

⅔ cups sugar

⅓ cup salad oil

1 teaspoon salt

½ teaspoon pepper

Combine and toss with bean mixture. Cover and refrigerate 24 hours.

Lois Baxter is a volunteer at Food AND Medicine, a nonprofit  organization located at 20 Ivers St. in Brewer. For information, email fam@foodandmedicine.org, call 989-5860 or visit foodandmedicine.org.

 

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