Wednesday, March 9, 2011

Roasted Green Beans and Potatoes with Dill

Today I spent almost 5 hours volunteering on a local, certified organic farm. It was my audition to participate in their work-share program during the growing season a.k.a. volunteer regularly and get a CSA (Community Supported Agriculture) share. If I'm not chosen, and I don't know how selection works, I'll just join the CSA since I like the idea of supporting the local economy and getting fresh produce.

Knowing that working on a farm is hard and doing the work itself are two very different things. I worked side by side with the employees and essentially was treated as one. It was a busy but peaceful day; I helped "pot-up" a large flat of leeks, packaged arugula, pulled and bundled overwintered carrots, planted cabbage and cauliflower and did a lot of shivering. I came home with a big smile, dirty nails, a tired back and bags of fresh arugula and spinach. While I can't wait to dig into those greens, I needed something warm quickly so I ate the exact meal for lunch that I had for dinner last night.

The food I post might seem complicated but I am more likely to eat something simple like these Roasted Green Beans and Potatoes with Dill over a a half cup of  reduced fat cottage cheese zapped in the microwave for 50 seconds most days. Roasted green beans get surprisingly sweet, the potatoes turn creamy and the dill adds a bright flavor to them both. If you go the cottage cheese route it adds a nice tang into the mix and makes it like a lazy soup.  

Roasted Green Beans and Potatoes with Dill
approximately 2 servings

3/4 lbs. Potatoes
1 lb. Green Beans
4 tsp Lemon Juice, fresh would likely be nice but I used Real Lemon
1 Tbsp. Dill, dried
1 Tbsp. Olive Oil
1/4 tsp Salt

1. Preheat the oven to 400 degrees.
2. Cut the potatoes into chunks of relatively the same size. Place the potatoes in salted water with 2 tsp. lemon juice.
3. Snap the ends off the green beans and rinse them.
4. Drain the potatoes and add the green beans to them. Measure the 2 teaspoons of lemon juice, the tablespoon of olive oil, tablespoon of dill and the quarter teaspoon of salt into the bowl. Toss the mixture together with tongs or your hands.
5. Spread the green beans and potatoes out on a baking sheet and place the sheet in the oven. Set a timer for 15 minutes.
6. When the timer goes off move the vegetables around on the pan, tongs help here too. Set the timer for 20 additional minutes. If your green beans look brown, slightly blistered and have shrunk in size when you check the pan you should be good to go.

2 comments:

  1. Such fun activity, especially when you get to bring home and taste the green produce too :-)

    ReplyDelete
  2. It really was! Thanks, Kris!

    ReplyDelete