Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Summer Salads: Red Potato and Green Bean -- Tomato and Cucumber

I hope you are doing well and not letting the prolonged heat wave get to you. Stay cool. This week we are getting:


  • MO Bootheel watermelon from the Root Cellar
  • Pint of cherry tomatoes from Yellow Dog Farm or 5-6 slicers from Fahrmeier Farms (both for veggies & 4 person)
  • Two or three cucumbers from Double Star farm (5-6 for veggies & 4 person)
  • 0.5# of green beans from Double Star (1# for veggies & 4 person)
  • Six red potatoes from Dave Carter



  • Bag of Companion rolls, 5 rolls per bag (2 bags for 4 person)


  • 1# of Jackson-Mills honey

Recipe Ideas
For this week’s recipe idea, Beth B writes:

In this heat, nothing’s better than a grilled burger topped with fresh tomatoes, served with cold potato-green bean salad and watermelon for dessert!

Red Potato and Green Bean Salad

  • 1/4 lb. green beans
  • 1 to 1-1/2 lb. red potatoes
  • 1 Tablespoon dry vermouth (optional)
  • 1 Tablespoon white wine vinegar
  • 2 Tablespoons chopped onion (or more, to taste) (available in the store)
  • 1/2 Tablespoon Sandhill Farm mustard (available in the store)
  • 1/3 cup Olea Estates olive oil (available in the store)
  • 1 Tablespoon fresh parsley
  • Salt and pepper to taste
  • Sprinkling of paprika

Bring a large pot of salted water to a boil. While waiting for the pot of water to boil, trim the beans and cut into 1 to 1-1/2 inch pieces. Cook the beans in boiling water for about 3-4 minutes – They should be crispy but not rock-like. Remove the beans to a bowl of ice water with a slotted spoon, leaving the water boiling.

Scrub the potatoes and cut in half; put in boiling water 10 to 12 minutes, until they are tender. Drain potatoes and sprinkle the vermouth over them, if you’re using it, and toss gently.

In a small bowl, whisk together the vinegar, mustard, and parsley. Slowly add the oil, whisking continually. Or put it all in a blender and blend, but this changes the consistency. Pour the dressing over the potatoes. When the potatoes are cool, add the green beans and parsley and toss.

Best made a day ahead and thoroughly chilled. Season with salt and pepper to taste and sprinkle with paprika.  Serves 2.

Tomato and Cucumber Salad

  • A few ripe tomatoes, cut in wedges
  • 1 cucumber, cut in half lengthwise and sliced
  • 1 red onion, cut into rings
  • 2 Tablespoons each fresh parsley and dill, chopped
  • Juice of one lime
  • Salt and pepper to taste
  • jalapeno pepper (optional and available n the store)

Combine all ingredients and chill.  If you’re adventurous, add a chopped jalapeno pepper.


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