Green beans and cranberries get a makeover
In Monday's edition of The Oklahoman, we had a story about the arrival of Local Farm OK and its front-porch delivery of local fare.
The brainchild of Ashley and Ben Neal, who are raising daughter Taylor and son Max in a manner that might make Ree Drummond, The Pioneer Woman, proud.
Ashley, who lived nearly a decade in Spain and worked for prestigious publications like Elle magazine and Business Weekly, shares recipes with Local Farm OK subscribers each week.
It's not the life she envisioned in those days of wine and tapas, but she wouldn't trade her green acres outside Glenpool for running with the bulls.
"I would never have guessed this life for myself, but I'm loving it," she said. "My son wants to be a farmer now."
Local Farm OK, which delivers farm-fresh produce, dairy and pantry items to the front door, is aiming high.
“This isn’t just a business, it’s a passion. Local Farm OK is doing our part to help further expand Oklahoma’s farm to table movement with this growth into the 405,” Ashley said.
The part Ashley is most passionate about is cooking. She's been sharing recipes weekly now since 2015 and was gracious enough to share a few of her favorite Thanksgiving recipes.
She said her cooking is aimed at highlighting the quality ingredients the farm has to offer and the extra nutrition it offers, if you can bare not to cover it in processed foodstuff.
So, you won't find any cans of soup poured into her green beans, and the cranberries are tart, fresh and gloriously gelatin-free.
For more information, go to localfarmok.com.
• 12 ounces cranberries, finely chopped
• 2 green onions, finely chopped
• 1 orange, zested and juiced
• 1 jalapeno, finely chopped
• 1 handful cilantro, finely chopped
• ½ cup sugar
To chop the cranberries, I used a Cuisinart. They always can be finely chopped by hand if you don’t have a food processor handy. Once finely chopped, grab a pretty bowl and add the chopped cranberries, green onions, orange juice and zest, jalapeno, cilantro and sugar. Toss gently to evenly mix. Can be enjoyed immediately or refrigerated to enjoy later.
GREEN BEAN MUSHROOM SAUTE
• 1 pound green beans, trimmed
• 3 tablespoons butter, divided
• 1/3 cup shallots, thinly sliced
• 2 to 3 portobello mushrooms, sliced lengthwise
• 1/4 cup sherry or white wine
• 3 tablespoons fresh flat-leaf parsley. chopped
• 2 teaspoons chopped fresh thyme, chopped
• Lemon zest
• Salt and pepper to taste
Steam the prepped green beans 5 minutes or until crisp, yet tender. Remove from heat. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the prepped shallots to the pan. Saute 3 minutes, stirring occasionally.
Add the prepped mushrooms and saute 5 minutes or until mushrooms become limp.
Stir in sherry and bring to a boil. Cook until liquid almost evaporates (about 2 minutes).
Add remaining 1 tablespoon butter and green beans and cook 30 seconds or until thoroughly heated, tossing to coat.
Remove from heat. Add parsley, thyme, salt, and pepper and toss to combine. The more herbs the merrier in my opinion. It always takes a dish to the next level. Grab a beautiful serving dish and plate the sauteed veggies. Top with some lemon zest, for the zest somehow ties all the flavors together and creates a level of freshness I love!
— SOURCE: Ashley Neal, Local Food OK