This week we're bringing you a peek into avocado season! There's just one of these creamy green fruits in your box this week, and we hope to have more harvests for you between now and early fall. Wait until the skin yields to gentle pressure - don't break into it too early (we know it's tempting!). They are best when fully ripened. 

We have more Genips for you in the box this week. Remember, to eat these tasty lychee-like fruits just crack open the protective outer shell, then suck the sweet pulp off of the large central seed. 

The mangoes this week are a mix of Anderson, Springfield, Julie, Nom Doc and our own grafted varieties.

The bananas are a mix of Ice Cream, Cavendish and other sweet eating bananas.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                            
While we say goodbye to our last round of sweet peppers, which have been bearing for a few months now, we are pleased that our newly planted peppers - a mix of sweet bell, seasoning, and pimento peppers - are flourishing with the summer heat and rain. They should start producing fruit late summer into fall. The sweet potatoes we planted from 'slips' - a method of vegetative or asexual reproduction - are beginning to extend their growth both above and under ground. The plants are sending out vines and happily filling in the space we provided for them to grow into. 

In your box this week you have two new herbs - Thai basil and Dill! The Thai Basil can be stored in the refrigerator, bagged as-is, or you can place the stems in a vase or jar of water and harvest the leaves as needed, while enjoying it as a flower bouquet. The flowers are edible, and make a nice tea as well. The leaves are extremely aromatic, can be eaten raw and also stands up well when cooked. Try the Sesame Noodles with Thai Basil and the Thai Basil Pesto recipes below, and check out this ingredient spotlight (with more recipes) from the Kitchn.

Dill is an excellent accompaniment for cucumbers, maxixe and radishes. Try it finely chopped as an addition to a salad, or try some of the recipes below for Cold Cucumber Soup and Cucumber Salad with Radish and Dill.

The bananas in your box are one of several of Ridge to Reef Farm's sweet eating bananas. We grow a diversity of banana cultivars here, most of them are small and good for fresh eating. One variety we like a lot is called "Ice Cream" or Blue Java - it has a taste reminiscent of vanilla custard or ice cream when ripe. Remember, if your bananas are green, allow up to a week or more for them to ripen. Unlike conventional farms, we don't treat our fruit with ethylene gas or other chemicals to quicken the ripening process. Check out this article "The Fast Food Fruit" for some insight into conventional banana production.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Thai Basil in the upper CSA fields

Farm Recipes

Sesame Noodles with Thai Basil
1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend. Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.
Recipe adapted from epicurious


Thai Basil Pesto
2 cups fresh Thai basil leaves
2 tablespoons dry-roasted peanuts
1 tablespoon sugar
1 1/2 tablespoons dark sesame oil
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves

Place all ingredients in a food processor; process until smooth. Spoon into small ziplock bags and freeze until ready to use. Or refrigerate for up to two weeks.


Cucumber Salad with Radish and Dill
3 cucumbers
4 large radishes
Zest of lemon
2 T. fresh lemon juice
6 oz feta cheese, coarsely crumbled (optional)
2 T. apple cider or white wine vinegar
2 - 4 tablespoons finely chopped fresh dill
1/2 t. sugar
1 garlic clove crushed/chopped
1/4 c. plus 1 T. olive oil
Salt and freshly ground pepper

Put cucumbers, radishes, and lemon zest in a medium bowl. Add cheese. Make the vinaigrette: whisk together lemon juice, vinegar, dill, sugar and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container (or store in a chilled cooler) up to an hour.



Chilled Greek Yogurt Soup
INGREDIENTS
3 cups whole or lowfat 2% Greek yogurt
2 tbsp extra virgin olive oil
1-2 cups lowfat milk
1 lb cucumbers
1/3 cup fresh chopped dill
1 tsp crushed garlic (or more to taste)
1/2 tsp salt (or more to taste)
White pepper to taste
Fresh mint sprigs or roughly chopped mint for garnish
OPTIONAL INGREDIENTS: Freshly squeezed lemon juice and Chopped walnuts

In a large bowl, whisk together Greek yogurt, extra virgin olive oil and milk. Start with 1 cup of milk then gradually continue adding more, whisking after each addition, till the yogurt takes on a soupy consistency. I stop adding milk when it reaches the texture of split pea soup. You can adjust the consistency according to your preference. Grate the Persian cucumbers into a separate bowl. Wrap the cucumbers in cheesecloth or a clean tea towel and squeeze to remove excess moisture. Stir the cucumbers into the yogurt along with the dill, garlic, salt and white pepper. Adjust seasoning to taste. Place in the refrigerator to chill for at least 1 hour, up to 4 hours. Whisk the soup once more before serving, adding milk to loosen the texture if required and adjusting seasoning as needed. Ladle chilled soup into bowls. Top each serving with chopped mint or a mint sprig. Optionally, you can stir in a bit of fresh lemon juice to brighten the flavor, or top with chopped walnuts for a sweet and nutty crunch. Serve chilled. 
From the blog: Shiska in the Kitchen


Cold Cucumber Soup
3 cucumbers peeled and sliced
1 leek or equivalent amount of onion
2 Tablespoons butter or olive oil

Sautee the two (or two-thirds of the quantity if you are making more) of the cukes and onion in butter for two minutes. Run in the blender for 1 minute. Remove a portion to make way for:

the remaining raw cucumber
1 cup plain lowfat yogurt OR 1 package silken tofu
1 teaspoon fresh chopped dill
2 teaspoons lemon juice
salt and pepper
dash of garlic powder (or half of a fresh small clove of garlic)

Blend for 30 seconds.
Chill and serve very cold, with a sprinkling of pecans
Recipe from Janet Campbell, who was married in Iran. 

Genip season has finally arrived! Similar in taste and related to lychee, the fruits of Melicoccus bijugatus are called various names throughout the Caribbean - guinep, ginnip, and kenep in Dominica, Guyana, Haiti, Belize, the Bahamas and the U.S. Virgin Islands; guaya, gnep, guinep, and skinnip in Jamaica and St. Kitts; talpa jocote, canepa and quenepa in Puerto Rico; and Spanish Lime, limocillo, genepa and xenepa in the Dominican Republic. 

To eat these, just crack open the protective outer shell, then suck the tasy pulp off of the large central seed. The seeds are often discarded, but they can actually be roasted or boiled then eaten like chestnuts. Check out this old newspaper article from the USVI on the nutritional content of genip seeds and some ideas on preparation. 

Breadfruit can be eaten at any stage of development for either sweet treats or savory meals, as long as the fruits are prepared properly. Check out this very informative website from the Breadfruit Institute for detailed information on how to prepare and cook breadfruit.

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. Eat it like an apple, or try it juiced.

The mangoes this week are a mix of Julie, Kidney, Asian and our own grafted varieties. The bananas are a mix of dwarf cavendish and other sweet eating bananas.

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field                                                                     

Things are growing along nicely at the farm - we're working hard to make sure we are planting new and different crops at the right time for continued, diverse CSA harvests! Your farmers here just completed sowing a succession of local pumpkins, calabaza and summer squash. A few weeks ago we planted a field that had been fallow for several years with a new round of cucumbers, beans and okra. These young plants are doing well with the moisture from the intermittant rains and the effects of the silver plastic mulch we've been using, which suppresses weeds and maintains consistent moisture for the plants while conserving water. 

In your share this week you'll find Maxixe (bush cucumber) again, which can be eaten many different ways - if you tried it cooked last week, try it raw or pickled this week. Check out the recipes for Maxixe Salad and Maxixe Salsa in this newsletter. 

We still have cucumbers for you, and always love to hear how you've been using them at home! Some suggestions we've already received include slicing cucumbers into ice water for a refreshing summer drink at any time of the day, and making a Greek cucumber-yogurt sauce called Tzatziki that goes well with nearly anything - try the recipe below.

Bok Choy is great in a stir-fry, or cooked together with the Ethiopian Kale and Cranberry Hibiscus for a mixed greens sauteé. 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Cranberry Hibiscus and Basil in the foreground and Maxixe in the distance

Happy Bastille Day!

The red fruits in your fruit share are Malay Apples (Syzygium malaccense) also called Pomerac. Similar to (but distinct from) their pink cousins the Wax Apple, these fruits are delicious eaten out of hand, and have a delectably sweet and smooth flesh, reminiscent of a pear. Think of them as a tropical mountain apple. 

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. Eat it like an apple, or try it juiced.

The mangoes this week are a mix of Julie, kidney, Asian and our own grafted varieties

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field 

Ethiopian Kale and Maxixe ("muh-shee-sh") -- also called Bush Cucumber -- are in your share again this week.                             

My favorite way to eat maxixe is to cook it like zucchini or summer squash, as it is often prepared for traditional Brazilian meals. Try some of the recipes in this newsletter, like Hot and Spicy Brazilian Maxixada, Maxixe Sautee, Brazilian Summer Vegetables, and Stuffed Maxixe.  

You also have both turnips and radishes this week. The white roots are Hakurei turnips. They can be eaten raw like radishes, or cooked like beets or carrots. The pink and red radishes in your share are excellent in salads and sandwiches. If you'd like to soften their spice, just soak the sliced radishes in your favorite vinegar with a pinch of sugar and salt for a few minutes. The green tops of both these roots are edible, and taste best when cooked, which makes them taste more mild.  

Cucumber season is still going strong - try the Cool Cucumber Soup recipe below for a creative use of this summertime vegetable. Cucumbers are also excellent juiced - try cucumber mixed with fresh ginger and lime. 

The Jade green beans are delicious steamed whole and lightly seasoned, or stir-fried over high heat in oil.  Try the recipe below for Thai-Style Green Beans, which is great served with rice and tofu or fish. 

Have a happy Bastille Day!

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: Mexican Sunflower (Torch Tithonia) in the CSA Fields

 Farm Recipes      

Hot and Spicy Brazilian Maxixada

This dish is eaten over rice or a mixture of rice and beans. Traditionally, it’s cooked with dende oil (red palm oil), but you can substitute olive oil if you can’t find dende.

1/4 cup dende palm oil  (or olive oil )
2 cups onion, minced
1 pound maxixe
1 chayote, diced (peeled zucchini can serve as a substitute)
1 tbsp garlic, minced
2 cups tomato, chopped
8 ounces picked cooked crab meat (or 10-16oz tofu)
1 cup coconut milk
2 or 3 tbsp chopped cilantro or basil, to taste
Zest of half a lime
Salt and freshly chopped or ground hot pepper to taste 
Optional garnish: 4 boiled crabs cut in half

Heat oil in a large sauté pan or skillet and add onion, maxixe, and chayote or zucchini. Cover and cook 6 minutes over medium heat, then add garlic, tomato, picked crab and coconut milk. Stir and cook uncovered until the tomato is reduced and the sauce turns light orange (about 8 minutes). Add cilantro and lime zest, then season to taste with salt and hot pepper. Once the liquids are well combined and hot (about 5 minutes), serve over rice with hot boiled crabs as a garnish. 


Recipe adapted from Mother Earth News



BRAZILIAN SUMMER VEGETABLES

2 teaspoons canola oil

1 medium onion, chopped

1 pound maxixe, cut into large chunks

11/2 pounds yellow summer squash, cut into chunks

(about 2 large or 4 medium squash)

2 fresh tomatoes, cored and cut into large chunks

21/2 cups of corn kernels, fresh, cooked

2 tablespoons lime juice

3 teaspoons chili powder

1/2 teaspoon pepper to taste, freshly ground

Directions:

1. Wash and prepare vegetables.

2. In a large, deep skillet or wide saucepan, heat oil.

3. Sautee onion in oil until soft.

4. Add vegetables and remaining ingredients.

5. Heat over medium heat until bubbles form.

6. Cook uncovered, stirring often, until maxixe and squash are slightly tender, about 10 minutes.

TIPS:

• Use canned or frozen corn, if fresh isn’t available.

• Serve with 1/2 cup brown rice or 1/2 cup whole wheat pasta.

UMass Extension Nutrition Education Program 



MAXIXE SAUTEE

1 fresh tomato, chopped

1 medium onion, chopped

1 bell pepper, chopped

2 tablespoons fresh parsley, chopped,

or 2 teaspoons dried parsley

2 pounds maxixe, peeled and sliced thin

3/4 cup cooked fresh corn

or 1/2 (11-ounce) can of corn, drained

2 tablespoons olive oil

Salt and pepper to taste (optional)

Directions:

1. Wash and prepare vegetables and herbs. 

2. Heat skillet with oil.

3. Add tomato, onion, bell pepper, parsley, maxixe, and corn.

4. Sautee until the vegetables are tender but firm, and serve.

5. Add salt and pepper to taste, if desired.

TIPS:

• Use vegetable or canola oil instead of olive oil, for a less expensive choice.

• Serve with 1/2 cup brown rice, 1/2 cup whole-wheat pasta or a slice of whole-wheat bread.

 Recipe adapted from the UMass Extension Nutrition Education Program




STUFFED MAXIXE

10 maxixes, washed

1 small white onion, chopped

3 cloves fresh garlic, crushed

1 bell pepper, chopped

2 tablespoons fresh chives, chopped,

or 2 teaspoons dried chives

2 tablespoons fresh cilantro, washed and

chopped, or 2 teaspoons dried cilantro

Vegetable oil 

1 pound Protein (Choose: tofu, canned or pre-cooked dried beans, ground lean turkey, chicken or beef)

1 12-ounce can tomato puree or sauce

Salt and pepper to taste (optional)

Directions:

1. Wash and prepare vegetables and herbs (if using fresh).

2. Cut tops off maxixe. Remove seeds and hollow out.

3. Spray a skillet with vegetable oil spray. Add meat,

onion and garlic, and cook over medium-high heat.

4. For Protein: Sautee with seasonings until cooked thoroughly. If using meat: Drain fat from meat.

6. Stuff 1 1/2 tablespoons protein mixture into each hollowed-out maxixe.

7. Heat tomato puree or sauce in a sauce pan.

8. Add bell pepper and simmer for 4 minutes.

9. Stir in chives and cilantro.

10. Place the stuffed maxixe, open end up, in the sauce pan, and cover.

11. Cook the maxixe for about 15 minutes, or until slightly soft. Use a fork to test firmness. Maxixe should be slightly firmer than a boiled potato. Overcooking will decrease the quality of taste in the maxixe.

12. Add salt and pepper to taste, if desired. Serve hot.

TIP:

• Serve with 1/2 cup brown rice and a green salad for a complete meal

Recipe adapted from the UMass Extension Nutrition Education Program



Cool Cucumber Soup 

For the soup:

4-6 cucumbers (about 1 pound each), cut into 2-inch chunks 

4 cups plain yogurt 

2 cloves garlic, finely minced 

2 teaspoons white-wine or apple cider vinegar

1.5 teaspoons salt 

1/2 teaspoon white pepper 

To top the soup (after chilling):

1/4 cup slivered radish (4-6 radishes)

Sea salt

1/4 cup basil leaves, julienned

1. In a blender, puree the cucumber and yogurt together in batches until smooth. Pour each batch into a large bowl.

2. Stir in the garlic, vinegar, salt and pepper.

3. Cover and refrigerate several hours or overnight until well chilled.

4. To serve, top each serving with slivered radish, a sprinkle of Maldon salt and a few julienne-cut basil leaves.



Thai-Style Green Beans

1 lb fresh green beans
1.5 tablespoons soy sauce
1 tsp honey
1 tsp rice wine vinegar
1 tsp sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons creamy peanut butter
1 tablespoon oil (I used canola)
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
1/4 cup chopped peanuts
1/4 cup cilantro or basil

First rinse and chop off the ends of the green beans. This is optional, as it's kind of a preference thing. You can leave the ends on if you like. Just make sure to remove any stems that might still be attached to your fresh green beans.

Blanche the beans in boiling salted water for 4-6 minutes. I like my green beans a little more cooked than the average, so feel free to blanche for only 2-3 minutes if you want to really preserve that green bean crunch. After blanching I strain my beans and allow them to just sit in the colander for few minutes while I prep other things. This will continue the cooking process. If you want to stop the cooking process then plunge your cooked green beans into a bowl of ice water.

Next peel and mince the garlic and ginger. In a small bowl or cup stir together the soy sauce, honey, vinegar, sesame oil, red pepper flakes and peanut butter. Set aside. In a large pot, heat the oil over medium heat. Cook the ginger and garlic until very fragrant but not browned, 2 minutes. Add the green beans and cook an additional 2-3 minutes. Pour the sauce (the soy, peanut butter mix) over the green beans and toss to coat. 

Remove from heat and garnish with chopped peanuts and cilantro. Serve warm. Enjoy! 

Good afternoon!

There is a soursop (Annona muricata) in your share that is almost ripe. They are ready to eat when they are completely soft and yield to gentle pressure. Try eating the soursop by scooping out the flesh out with a spoon (spit out the black seeds). It also makes a delicious juice, shake or ice-cream. Just remove the seeds from the pulp and blend until smooth. Add your favorite sweetner and milk. 

Carambola, also called star fruit for its shape when sliced, is from the Averrhoa carambola tree. Native to Indonesia, the Phillipines, Malaysia, Bangladesh, Sri Lanka and India, starfruit is now grown in many tropical and subtropical countires throughout the world. Eat it like an apple, or try it juiced.

There's another coconut in your share this week.  With all the rain we've been getting, it's not unusual to get 10 or 12 ounces of coconut water per fruit!

The mangoes this week are a mix of Julie, kidney, and Asian varieties

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

From the Field 

We have plenty of cucumbers for you this week, which are great chilled and sliced into a refreshing salad for your next picnic or barbeque. They work well pickled too - if you don't have time to spend fermenting cukes, try a quick pickle (see the recipe below), or the "super speedy" pickle- soak sliced cucumbers in a solution of a mild vinegar (like apple cider), salt and sugar for 10 minutes to 1 hour, and enjoy!

Sweet peppers are excellent grilled, roasted, or sautéed. Try them as a topping for burgers, burritos, pizza or pasta.

These green beans are best steamed for just a few minutes, then topped with a drizzle of olive oil, squeeze of citrus and sprinkle of salt. They can also be roasted, stir-fried or braised. Try a Green Bean Potato Salad for a great summer side-dish.

Mangoes make a great addition to savory dishes, and can be perfect for an appetizer like Black-bean mango salsa. If mango season is beginning to overwhelm you, just slice them up and throw them in the freezer - they're great to have around for smoothies. 

Cranberry Hibiscus (Hibiscus acetosella), or False Roselle, is a delcious and versatile green vegetable. Its sweet, tangy flavor and striking burgundy color make it an excellent addition to salads. It's also great stir-fried, especially in combination with other greens. Try your Ethiopian Kale and Cranberry Hibiscus cooked together, either sauteed or steamed. Just pick the leaves off of the stems, and enjoy! More information on Cranberry Hibiscus can be found at the blogs Eat the Weeds and The Back Forty                          

Ethiopian Kale (Brassica Carinata) is a a relative of Kale and Collard Greens, and can be prepared in a similar manner. Unlike its mustard cousins, this kale has a mild flavor and is not spicy. The stems are also edible, similar to broccoli stems. When preparing, just cut the stems into small pieces and start cooking them first, then add the chopped leaves to your pan. The leaves are high in cancer-fighting glucosinolates, and are a good source of calcium, iron and ascorbic acid. More information on Ethiopian Kale can be found at the ECHO website.

Maxixe ("muh-shee-sh") or Bush Cucumber (Cucumis anguria) is a relative of the cucumber we all know and love (Cucumis sativus). It can be eaten just like cucumbers - sliced raw in a salad or pickled - but it can also be cooked like summer squash or christophene. Cut it in halves or quarters, boil 10-15 minutes or until it reaches your desired consistency, then season with olive oil and salt or add to any dish. More information on Maxixe can be found at the World Crops website. here to edit.

Hope you had a wonderful Emancipation Day and 4th of July!

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm


Photo above: Cranberry Hibiscus, Basil and Moringa in the CSA fields

Farm Recipes

Quick pickled cucumbers

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice

1 large cucumber, cut into 1/4-inch slices

1) Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

2) Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

Recipe from the Chicago Tribune (for the full story, click here)



Black Bean Mango Salsa

2 1/2 cups black beans, cooked (about 1 can)

2-3 mangoes, diced 

2/3 cup red onion, chopped

1/2 cup fresh cilantro, choppe 

1-2 jalapenos, chopped

2 tbsp fresh lime juice (or other citrus, or vinegar)

1/4 tsp sea salt

1 tsp black pepper

• Toss all ingredients together and you’re done!




Potato-Green Bean Salad with Lemon and Basil

2lbs potatoes (like new potatoes)
8 ounces raw green beans
¼ cup basil leaves, packed
1 tablespoon lemon (or other citrus) juice, freshly squeezed
1-2 garlic cloves, peeled
salt to taste
1-2 tablespoons water
½ red pepper, sliced
additional lemon juice, salt, and freshly ground black pepper to taste
 
1) Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

2) Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

3) To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, salt, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend

4) Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed.