I am super excited for this Saturday, (September 27) as it is the 10th Annual Harvest Celebration Farm Tour in King County. What is it you ask? It is a tour of 24 different farms in King County. Each farm works with a local chef who leads visitors on a tour of the farm’s fields and showcases two cooking demos.
I’ll be working with the fantastic South 47 Farm in Redmond. This is a great farm where a lot of local chefs, including my friend Brian Scheehser of Trellis restaurant in Kirkland, rent plots and grow much of their own produce.
At 12 and 2 pm I’ll be showing folks how to make my super yummy Pole Beans Provencal with Late Summer Tomatoes, Chevre and Sexy Olives, using freshly picked produce from the farm.
I love this event so much because it provides residents of King county the unique opportunity to experience our local food and farm economy firsthand, by meeting farmers and discovering farm fresh products. Talk about getting to know your local farmer!
I hope to see you all there, but if you can’t make it I hope you’ll pick up some d’lish late summer produce at your local farmer’s market and try my Pole Beans Provencal with Late Summer Tomatoes, Chevre and Sexy Olives.
Pole Beans Provencal with Late Summer Tomatoes, Chevre & Sexy Olives
Makes about 10 servings
1/4 cup extra-virgin olive oil
1 small Walla Walla Sweet onion, thinly sliced
1 pound green beans, trimmed and halved crosswise (about 4 cups)
1 pound wax beans, trimmed and halved crosswise (about 4 cups)
1/4 cup dry white wine
1 pint cherry tomatoes, halved or 2 large tomatoes, diced large
1 tablespoon minced fresh garlic
2 tablespoons red wine vinegar
2 tablespoons whole-grain mustard
1 tablespoon minced fresh thyme
1/2 cup pitted imported olives, coarsely chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3-4 oz soft goat cheese
In a large nonstick skillet or sauté pan over medium-high heat, heat the oil until fragrant. Sauté the onion, stirring often, for about 4 minutes, or until golden. Transfer the onion to a large bowl.
Add the green and wax beans and white wine to the pan, cover, and steam the beans just until their color is bright, about 2 minutes. Remove the lid, add the tomatoes and garlic, and sauté until the beans are just crisp-tender, about 1 to 2 minutes more.
Meanwhile, to the onions in the bowl, add the vinegar, mustard, thyme, and olives, then toss in the beans as soon as they are done. Toss in the salt and pepper; taste and adjust the seasoning as desired. Dollop with goat cheese.
Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2008 by Kathy Casey.