by: Elizabeth Newcomer, Innkeeper
Summer is finally here and our garden at Brewster by the Sea is flourishing thanks to our amazing garden expert Bruce!
We are fortunate to have a large garden space and are taking full advantage growing tons of different veggies including: tomatoes, pumpkins, carrots, several different varieties of kale and lettuce, beets, radishes, brussels sprouts, sweet potatoes, bush beans, rhubarb, asparagus, dill, rosemary, mint, chives & thyme and I’m probably missing a few!
One of my favorite things about cooking is that it can be so versatile and allows you to get creative in the kitchen based on whatever ingredients are fresh and ready to be used. I’ve included an awesome recipe below that is a take on the traditional panzanella with the twist of replacing the tomatoes with beans. I followed the recipe as printed the first time around and it was great but I’m excited to used the produce pictured below once it is ready for harvest! Definitely give the recipe a try – it is perfect for a farm to table Sunday dinner out on the porch during the summer!
- 1 Pugliese Bread Boule (rustic Italian bread)
- 6 oz. Sugar Snap Peas
- 4 oz. Romano Beans
- 4 oz. Pole Beans
- 3 Radishes
- 2 oz. Arugula
- 1 clove Garlic
- 2 Tb. Dijon Mustard
- 2 Tb. Champagne Vinegar
- ½ cup Crumbled Goat Cheese
- ¼ cup Pistachios
- Preheat the oven to 450 degrees F.
- Wash and dry the fresh produce.
- Heat a medium pot of salted water to boiling on high.
- Prep the ingredients: cut bread into ¾ inch slices. Peel the garlic. Snap off and discard the stem ends of the Romano beans, cut into thirds on an angle. Snap off and discard the stem ends of the pole beans. Snap off and discard the stem ends of the snap peas; pull off and discard the tough strings that runs the length of each pod. Roughly chop the pistachios. Cut off and discard the ends of the radishes and thinly slice into rounds.
- Place the bread slices on a sheet pan and drizzle with olive oil; season with salt and pepper.
- Toast in the oven for 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool slightly. Once cool enough to handle, carefully rub 1 side of each toasted bread slice with the garlic clove. Transfer the season bread sliced to a cutting board and medium dice. Transfer to a large bowl.
- While the bread toasts, fill a medium bowl with ice water. add the Romano beans and pole beans to the pot of boiling water and cook 3-4 minutes. Add the snap peas and cook 2-3 minutes. Drain thoroughly and transfer to a bowl of ice water set aside until vegetables are cool. Drain thoroughly and pat dry with paper towels.
- Wipe out the pot used to cook the beans and heat the dry pot on medium-high until hot. Add the pistachios and toast, stirring occasionally 2-3 minutes or until lightly browned and fragrant. Transfer to a plate.
- While the pistachios toast, in a bowl, combine the vinegar and mustard; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
- To finish the dish: add to the bowl of croutons the arugula, blanched vegetables, radishes, goat cheese & pistachios; season with salt and pepper. Add enough vinagrette to coat the salad (there may be extra). Toss to combine; season with salt and pepper to taste. Divide the finished salad between 2-3 dishes & enjoy!