CSA week 14- Mollie's Guest Post and Potato and Green Bean Saute

    This week my mom has gone to a retreat centre up in Tobermory, lots of yoga, meditation etc. etc.
I know she'd be having a great time, things like this are just up her alley, and she deserves to get away sometimes. So this week the baskets were the responsibility of me and my lovely sister Emily. But mom still ended up doing most of the work for us on Sunday, oh well, I can't complain about that.
                             

This summer I've been getting up pretty late and going to bed pretty late, I'm not gonna lie. But because my mom is away I've had to wake up early to take care of the animals and water the plants. At first that wasn't very fun, but around 7:00 I was out picking apples to put on the top of the CSA baskets and started to notice the little things all around me, like the dew collected in the spider webs hanging between the branches and the flowers that had just bloomed through that night. It's amazing the things you notice when you aren't too focused on anything else.

Back to the baskets, so this week they each contain lots o'beans, some potatoes, tomatillos and ground cherries, summer squash/zucchini, peppers (hot and sweet), cabbage, a few herbs and some tomatoes like the cherries on top.
There is probably more, forgive me for what I missed.
Anyways, the recipe I found this week is from a website called food.com, here it is:

Ingredients:

1 lb potato, halved1 lb  fresh green beans, trimmed1 1⁄2teaspoons  extra virgin olive oil1 garlic clove, mincedsalt, to tastefresh ground black pepper, to taste3 tablespoons  fresh basil, chopped

Directions:

1. Bring a large pot of salted water to a boil.
2. Add potatoes; cook about 15 minutes, or until almost tender.
3. Add beans; cook about 3 minutes, or until tender; drain well.
4. In large skillet, heat oil over medium heat.
5. Add garlic; cook, stirring, for 30 seconds.
6. Add potatoes, beans, and salt and pepper to taste.
7. Cook about 2 minutes, or until heated through, tossing to coat.
8. Add basil and toss once more before serving.

The post tonight will be cut short, it's getting quite late and though we're many miles away I know that my mom has been asleep for a while now. 

Enjoy your veggies!