This weekend we have visited our close friends in the Bay Area who are fortunate to include the Mountain View Farmer’s Market into their Sunday morning routine. They get their weekly fruits, veggies and stroll to the cool coffee shop close by, and head back home. Sounds great, does not it? Especially when you have two cute kids with you who are enthusiastic about fruits they will be eating the next week.
When we were suggested to go to the market with them, I was also told that I’d love the variety of the offerings there. Michelle was right; it was really refreshing to see all those veggies that I cannot get in the local supermarket here in Folsom. Actually, I lied; I can get them locally, sometimes. And as soon as you get them you’d better use them or they will go bad on you in the fridge. Sad.
The first thing I have spotted in the farmer’s market were these Chinese long beans. They resemble fresh “börülce” to me, which is the name for “black eye beans” in Turkish. And this wonderful salad is a summer days’ classic in my parents’ house. All you need is fresh long beans, good tomatoes, good quality olive oil, salt, lemon juice and couple of cloves of garlic. I have tried to measure the ingredients, but keep in mind that this is a salad, not a baking project ;) So, go with your senses, your palate when you are putting the dressing together.
Thank you Michelle and Dan for taking us to your Farmer’s Market!
- a bunch of long beans (450gr/1lb)
- 3 good size tomatoes, preferably from your own garden
- 3 cloves or garlic
- 4 Tbs of good quality extra virgin olive oil
- pinch of Kosher salt
- 4 – 5 Tbs freshly squeezed lemon juice
- sumac, optional
- Wash the beans, and blanch them for 10 mins. Drain and run cold water over them
- Cut the beans in 5cm (2inch) pieces and tomatoes in small, bite size pieces
- Crush the garlic cloves
- Mix everything together