Happy Monday y’all!
This week we received quite a bit from our farm share and I’m not one bit mad about it. They had a surplus of beans and since we’re the last group of the pick-up they send us home with any extras. We were able to snag a large box of fresh green beans, cucumbers, yellow squash, zucchini, HUGE onions, garlic and radishes.
My farmers market Monday posts are like an episode of Chopped. We never know what we’ll get that week and I like to create something from what we’re given. Even the bacon I added in this recipe is from the same farm our vegetables are from, so it’s a complete farm to table skillet that is delicious!
This dish is healthy, organic and simple enough to make with any meal. The garlic and bacon really bring the flavor and the radishes are a perfect pair to the green beans. Hope you enjoy this farmers market meal!
- 1 lb fresh green beans, washed and stemmed
- 1 lb Grass fed, organic bacon (nitrate free)
- 1.5 Cups chopped radishes
- 1 Medium candy onion, sliced thin
- 3-4 Garlic cloves, minced (I used garlic scapes)
- 1-2 Tablespoons Coconut Oil (or Olive)
- Sea Salt + Cracked Pepper
- In a large skillet, cook the bacon on medium heat until crispy. Once bacon is done cooking, place on a paper towel lined plate to soak up the grease. Set aside to cool.
- Place the beans in a medium pot and fill with water. Fill the water about an inch over the beans. Bring to a boil and cook for about 3-4 minutes. Remove from heat, drain and immerse beans in an ice bath immediately. Drain the beans and set aside.
- In a large skillet add the coconut oil, onions, radishes and garlic. Cook for about 2-3 minutes on medium heat until they start to soften. Add the beans and season with salt and pepper. Continue to cook and stir until the beans and radishes are tender. Crumble the bacon into the skillet and stir well. Continue cooking for about 5 minutes. Serve immediately.
Anyone else love creating recipes from their farmers market finds?
