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Garlic Green Beans with Cherry Tomatoes and Basil

August 15, 2013 By marketeditor

Carl Deppe, owner of Row-to-Hoe, is the main man behind his farm’s steadfast selection of green beans. Having grown up in Brooklyn, Carl moved upstate a “long time ago”—and as for why, that story is just as long, he says. He left a career in marketing to become a master gardener in Washington County. “I got my start in strawberries,” Carl recalls, “But vegetables just worked out better.”

Now, 20 years later, about two-and-a-half of Carl’s 12 acres in Hudson Falls are used for vegetables. From the slender haricots verts, or green beans of a “French variety,” to “good old regular green beans,” it’s all up to Carl to get his produce from farm to table.

Although his wife, Diana, a newspaper editor, occasionally helps out, “Mostly it’s just me,” remarks Carl. That’s why his raw garlic remains a rich, unwashed brown. “I haven’t gotten around to washing it yet, but next week it will be washed,” he says with a chuckle.

For a man who does most of his farming himself, it makes sense that his agricultural skills are mostly self-taught, too. Although he had some experience on a dairy farm, he honed his own gardening skills when he moved upstate.

At this time of year, the Row-to-Hoe table in the market’s center pavilion has boxes of beans, new potatoes, garlic, peppers, eggplant, and cucumbers.

Carl says he very much enjoys living in Hudson Falls and working full-time as a farmer, but his past life appears to play a role, too. “A big part of this job is marketing,” says Carl, “It doesn’t do any good to grow beautiful vegetables if you can’t sell them.”

This colorful and flavorful recipe features the plentiful beans and garlic from Row-to-Hoe.

 

Garlic Green Beans with Cherry Tomatoes and Basil

1/2 pound trimmed green beans

2 tablespoons olive oil

4 cloves garlic, minced

2 cups cherry tomatoes, halved

1/2 cup fresh basil

1/2 teaspoon salt

1/2 teaspoon black pepper

Using a large skillet, cover green beans half-way with water and add salt. Boil until almost all of the water has cooked away and the beans are crisp according to taste. Decrease the heat to medium-high, and add the oil and garlic.

Allow the garlic to sizzle, and then toss in the tomatoes. Finish with basil, and then season with salt and pepper. Serve immediately.

 

 

Filed Under: Seasonal Recipes

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Produce from some of our amazing agriculture vendo Produce from some of our amazing agriculture vendors at today’s market!
Attention granola lovers!! Today is National Grano Attention granola lovers!! Today is National Granola Day. In honor of this, all sales with our friends from @toganola are 10% off this Saturday only! Their granola products are packaged in sustainable packaging and free of gluten, dairy & soy. 

Our winter market runs today from 9:3-1:30 in the Wilton Mall food court. Hope you can make it!

Photo of and provided by @toganola 

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Our new 2023 Freshconnect $2 coupons arrived today Our new 2023 Freshconnect $2 coupons arrived today! For every $5 you spend using your SNAP/EBT card at our market, receive $2 in coupons. FreshConnect bucks can be used to buy: vegetables, meat, milk, eggs, honey, baked items, jams, plants that bear food, and prepared foods that are packed to eat at home. Plus, there’s no cap on issuance! Stop by our information stand to learn more. We’ll be open 9:30-1:30 tomorrow. ❄️🌾

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Interested in growing your business? Farmers’ ma Interested in growing your business? Farmers’ markets are a great way to start networking and finding your customer base. For 45 years, the Saratoga Farmers’ Market has provided a platform for local farmers, artisans, bakers and more build their businesses into what they are today. If you’d like to join our community, please submit your 2023 Summer Vendor application. The link can be found in our bio. Last day to apply is January 31st. DM us here or email me at sfma.manager@gmail.com with any questions!! 

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