Zestful Gardens

We’ll start with a quote from Michael Pollan:

“Because it’s hard to imagine ever reforming the American way of eating, or for that matter, the American food system unless millions of Americans—women and men—are willing to make cooking a part of their daily life. The path to a diet of fresher, unprocessed food, not to mention to a revitalized local-food economy, passes straight through the home kitchen.”

And we have a recipe:

Garlic Stewed Tomatoes and Green Beans

• 1 ¼ lbs. (about 6 cups) fresh green beans, trimmed, halved, rinsed
• 3 tablespoons of olive oil
• 2 medium onions, halved and thinly sliced
• 2-3 small garlic cloves, minced
• 3 medium ripe tomatoes, cored and coarsely chopped
• Salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 2 teaspoons minced fresh rosemary

Here’s how:

1. Bring several quarts of salted water to boil in a large pot.
2. Add the beans and boil until almost tender. This may take as little as 5 minutes for small tender beans and up to 10 minutes for large ones.
3. Drain and set the beans aside.
4. Heat olive oil in a large non-reactive skillet.
5. Add the onions and sauté over medium heat for 8-10 minutes, stirring occasionally.
6. Stir in the garlic, sauté for 10 seconds, then stir in the tomatoes and salt them lightly.
7. Cover and cook the tomatoes for about 10 minutes, until soft. Add pepper to taste and the herbs.
8. Stir in the beans, cover, and gently simmer them for about 5-8 minutes.
9. Serve right away or let them sit in the covered pan for up to 30 minutes to absorb the flavor of the tomato broth. Reheat briefly and serve.

(from Feeding the Healthy Vegetarian Family by Ken Haedrich)

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