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Mediterranean Bean Salad

INGREDIENTS
2-3 handfuls of fresh green beans
1/4 cup thinly sliced red onions
15-20 oil-cured black olives, pitted and cut in half
2-3 medium-sized tomatoes, cut into half-inch pieces
1 cucumber, seeds removed, cut into half-inch pieces
2-3 oz. gorgonzola or blue cheese (or more, if you prefer)
olive oil
balsamic vinegar
1 t. fresh or 1/2 t. dried oregano

PREPARATION
Wash the beans, remove the stem end, and cut in half (not obligatory). Place in a vegetable steamer and steam over boiling water for approximately 9 minutes. The beans should be tender but still a bit crisp. Remove the beans from the steamer and run them under cold water for several seconds to stop the cooking process.

In a large bowl, place the cooked beans, the olives, the sliced red onions, the tomatoes, and the cucumber. Crumble the cheese over the top.

In a small bowl, mix together approximately 6 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and the oregano. Pour over the vegetables, and season with salt and pepper.

You can also add steamed red potatoes cut into chunks to turn this salad into a dinner.

 

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Rick Bayless: the celebrity chef who supports local farms

https://www.theguardian.com/personal-investments/ng-interactive/2017/feb/28/rick-bayless-chef-farms-local-organic-foundation 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”



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