Fresh beans are one of my favorite vegetables. I grew up eating slightly steamed green beans with a touch of butter and salt. I could demolish a huge bowl of them and feel completely satisfied. I love the sweetness and the crunch. Overcooking green beans is a bit of a crime, mushy is no good for any veggie. I will be honest and say that I don't think I have ever eaten them canned, the thought scares me. I'm so unbelievably grateful of my mother who always supplied me with the freshest food.
One of my favorite farmers at the market is a lady who encourages people to try her beans raw. She stands near her piles of beautiful fresh beans munching on them all day. I like her job, I appreciate her. I appreciate farmers who do very little to their food, I enjoy eating it out of the ground just like they do. I like to rub my fingers on the fresh herbs and breath in their aromas. I like to pick spicy greens and pop them in my mouth to an explosion of pepper. And nothing is better then picking a tomato or berry off the vine to have the sweetness and the warmth of the sun burst in your mouth. Have you tried raw sweet corn? I am addicted right now. I encourage everyone to visit their farmer's markets, explore new vegetables and try things raw. Simply prepared is all they need.
On another note entirely, I have become obsessed with these enamelware plates. They are lightweight and so cute, safe to say I am an enamelware convert. I got them from Falcon Enamelware which is a UK based company who's been around since the 1920's. They have a new grey line, which I adore (of course). I have been enjoying using them so much and can see how collecting them will be a new addiction. I think I need to invest in one of their baking sets next. Can't get enough of it.
2 heaping handfuls of fresh beans (1 per person; of any type wax bean, green, harricot vert)
10 sungold tomatoes
6 basil leaves
handful of local mesclun greens
1 tablespoon whole grain mustard ( I used Tin Mustard, made here in Brooklyn)
1 tablespoon red wine vinegar
2 tablespoons oil
pinch of salt and fresh ground pepper
Heat a deep sided sauce pan with water, bring to a boil. Add a generous pinch of salt. Meanwhile wash and trim the stems off the beans. Blanch beans for 1-3 minutes, remove from water and shock in a ice water bath. Drain and allow to dry. For the vinaigrette add mustard and vinegar to a bowl and slowly whisk in oil. Season with salt and pepper. Wash and cut sungolds in half, set aside. Wash mesclun greens and spin dry. Add all ingredients to a bowl and toss. Taste and adjust seasoning if needed. A nutty hard cheese would go lovely shaved on top.