Boulder County Farmers Markets
We’re not here to judge. If your mom loves her green bean casserole for holidays, we hope you enjoy it. Every time. But green beans are so much more than the popular American casserole. (But seriously, tell your mom we’re not dissing her casserole. Enjoy it. Family is important.)
Did you know that more than 10 percent of American restaurants closed during the pandemic? It’s a staggering number. More on that later, because we want to share a green bean recipe inspired by one of our favorite restaurants that closed shop. (We also spotted workers inside, working on its floors and tables recently, so we are excited and hopeful about what may reemerge.)
Green beans are high in antioxidants and have been cultivated in Central and South America for thousands of years. A vegetable this good and this entrenched can only be a good thing. There are more than 130 varieties of green beans, and several varieties in many colors are at our local farmers markets.
Brasserie Ten Ten in downtown Boulder was one of the casualties of the restaurant shut-downs we referred to above. We wanted to re-create their green bean small-dish menu offering at home. We hope you enjoy it as much as we do. And we will certainly continue to show up at restaurants that are still open, and continue to show up at restaurants that reopen. Takeout? Yes, please. We support local.
We offer curbside ordering year-round. Sign up for an account, and we’ll send you updates on Sunday morning for Boulder and Lafayette pickups. The windows for curbside are 1 p.m. Sunday-Tuesday for Boulder and Lafayette; and noon Tuesday-Thursday for Denver and Longmont.
The Boulder pickup is fun and friendly. Order your food by 1 p.m. Tuesday, then attend the beer garden on Wednesday evening. Listen to the live music, enjoy your friends and family, meet with local farmers and find hidden treasures, and leave with your curbside order.
Tempura Green Beans
- Vegetable oil to fill 1-2 inches of a large pot
- 1 cup all-purpose flour
- 1/4 cup sesame seeds
- 1 cup beer (lager or something similarly light, or a nonalcoholic substitute)
- 1 pound green beans, trimmed
- Aioli or mayonnaise mixed with truffle salt
- Heat oil in a large pot or deep skillet over medium heat until oil sizzles when you drop a bread crumb or drop of water in it.
- In a bowl large enough to fit the green beans, whisk together the flour, sesame seeds and beer until batter is smooth.
- Toss green beans, as many as your skillet will handle frying at one time, in the batter until coated. Add to oil, one at a time to keep from clumping and control splashing. Fry, turning often, until golden brown, about 1-2 minutes.
- Using a gentle hand and tongs, transfer beans to paper towels to drain.Serve hot with the aioli or mayonnaise mixed with truffle salt.
If you make this recipe show us your photos! We’re on Instagram at @BCFM.
At the market this week
Enjoy an abundance of peaches, corn, Jimmy Nardello peppers, sweet banana peppers, shishito peppers, jalapeño peppers, Poblano peppers, yellow wax beans, green beans, carrots, red beets, basil, bell peppers, blonde cucumbers, mushrooms, spinach, lettuce mix, white and yellow onions, green onions, heirloom tomatoes, purple daikon, summer squash, green tomatoes, eggs, ground pork, pork chops, ground lamb, chorizo, pork green chili sausage, a large variety of cheese, pasture-raised ground beef, breakfast sausage, pork brats, yogurt and milk.