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Memorial Day and Oregano Green Beans

2010 May 28

Bet you thought I gave up on spreading an article of the day…surprise, here’s a good one from Greg Beato called Selling Free Food. Check this out to learn about the Underground Farmer’s Market. It has a growing interest from those that don’t want to make their goods in a commercial kitchen, which is required when you sell wares at many farmers’ markets. What do you think about foraging? What do you think about people that forage for pay? Do you think the government is too involved or is it protecting us? Just some food for thought or pabulum. (Chuckling like Peter from the Family Guy.)

After having some troubles with my site going down last night, it’s all fixed. If it weren’t, you wouldn’t be here. Unfortunately, some of you might have come for the brownies and now, you may have them. Nom nom nom.

It’s Friday and I’m just going to get right to it with oregano green beans adapted from a Southern Living recipe. This is such an easy dish that goes well with grilled foods (hint hint-Memorial Day weekend) or basically any occasion or non-occasion. It’s fast and healthy.

Monday there will be no post. Instead, we’ll be thanking and thinking about the military persons that have given their lives while in service. Please keep them in mind and have a great weekend!

Oregano Green Beans
Serves 6 to 8

Ingredients:
2 cups red onion, chopped
2 tbsp olive oil
1 garlic clove, minced
1 lb. fresh green beans, trimmed
½ cup vegetable or chicken broth (low sodium perhaps)
1 tbsp fresh oregano, chopped
1 tbsp fresh parsley, chopped
salt/pepper

In a Dutch oven or skillet over medium heat sauté the onion in the oil until tender, about 8 minutes. Add the garlic, stirring often until tender and golden brown. Add the green beans, broth, oregano, parsley, and salt/pepper to taste. Bring to a boil, reduce the heat to low and cover. Simmer for 10 minutes or until the beans are tender. Serve immediately.

3 Responses leave one →
  1. May 29, 2010

    Fresh green beans…yum. I love the idea of pairing them with oregano and sauteed onions. Great recipe!

  2. May 30, 2010

    Interesting article, but I have mixed feelings about underground markets that have foraged foods. If too many people get into foraging, there won’t be much left; better to only take tiny amounts for oneself than to sell them. Where we live, I forage berries at summer’s end and make a few pints of jam to freeze for the winter. I make sure to leave enough for others to enjoy as well.

    • May 31, 2010

      For me, the issue is the knowledge that the forager has about specific plants (is this going to kill me because they mistaken it for something else) and the article mentions that there aren’t regulations for these entrepreneurs. Who knows what might be in that product. But I’m also one to believe that government should be involved very little and shouldn’t be ginormous with most entrepreneurial ventures so I’m torn. I guess people just need to take care of themselves and accept the dangers and benefits (ie not be monitored by a czar or official). I’m also having an issue with the fact that it’s free for them to take, although there are fees in some areas if caught, and I want them to pay taxes and go through a few hoops or it could turn into something out of control and not easy to sustain the plants.

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