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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Vegetables |
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Green Bean and Fennel Ragout
Provided by J. M.
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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3 garlic cloves, minced or pressed |
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1-1/2 c. chopped onions |
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3 tbsp. olive oil |
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3 large potatoes, cubed (3 1/2 c.) |
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3 c. undrained, chopped, fresh tomatoes |
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1 tsp. dried thyme |
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1 c. water |
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1 lb. green beans |
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2 c. sliced fresh fennel bulb |
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2 pinches saffron threads |
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1-1/2 tsp. grated orange peel |
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Juice of 1/2 lemon |
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Salt & pepper to taste |
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Photo reprint authorized by All Recipes @
http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=19223
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Directions:
In soup pot, saute garlic and onions in olive oil, until translucent.
Add potatoes and tomatoes.
Stir in thyme and water. Cover and bring to boil. then reduce to simmer.
Stem green beans and cut into 1" pieces
Add beans and slice fennel bulb to pot.
Stir in saffron, orange peel and lemon juice.
Simmer 15-20 minutes until vegetables are tender.
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