Ingredients for the green bean casserole, photographed by Alison Shaw

Photo by Alison Shaw

This dish is designed to highlight the fresh flavor and crisp texture of seasonal green beans from the farm.

(Serves 4)

2 Tbsp. olive oil
1 bunch fresh green onions, 3-4 bulbs, cut in half, then across up to 3″ of stem
1 bulb fennel, cored and julienned
1 leek, white part only, cut in half lengthwise and sliced across 1/4″
2 tsp. finely chopped fresh thyme
1 tsp. sea salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
1/4 tsp. nutmeg
1/8 tsp. lemon zest
Large pot boiling water
Large pot ice water
Squeeze of lemon juice
2 lbs. green beans, trimmed and cut in 2″ pieces
1 cup sour cream
4 oz. fresh goat cheese

In an ovenproof skillet, heat oil.
Add onions, fennel, leek, thyme, salt, pepper, nutmeg and lemon zest.
Sweat vegetables over low heat for 8-10 minutes.
Meanwhile, bring pot of water to boil with pinch of salt and a squeeze of lemon juice.
Blanch green greens in the boiling water for 1 minute and place in the ice-water bath to stop cooking.
Strain and let dry.
As the beans dry, fold in the sour cream and goat cheese.
Continue to mix until they are fully incorporated and the vegetables are fully coated.
Add the green beans and either toss over heat to warm or toss and set under a broiler for 3-5 minute, removing the skillet from the oven when the top of the vegetable mixture begins to brown.
Best served warm.

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen