|Sylvia’s champion produce arrangement|
When our daughter, Sylvia, was asking about what to bring to the fair, our obvious answer was “vegetables.” Being that this is the first year she could show and place (she graduated from Cloverbuds), it took us a bit to figure out exactly how to present the veggies for the fair. We read through this publication Extension put together back in the 70’s – an oldie, but goodie, I guess. Then, Tuesday morning, we trounced out to the garden to pull in a assortment consisting of a cabbage, peas, cucumbers, beets, swiss chard, and summer squash. Maree and Sylvia must have a good eye because she was awarded champion at the West Otter Tail County Fair.
Bunch of Cilantro: One with a red band around it.
- 1 pound green beans
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 2 small fennel bulbs (about 1 pound)
- 2/3 cup shaved Parmesan cheese (about 3 ounces)
- Cook the beans in a large saucepan of boiling salted water until nearly tender, about 6 minutes. Drain them in a colander and refresh under cold running water. Drain well.
- In a medium bowl, combine the olive oil and lemon juice and season with salt and pepper. Thinly slice the fennel lengthwise, add it to the bowl and toss, then transfer the fennel to a platter. Add the beans to the bowl and toss with the remaining dressing, then transfer them to the platter. Garnish with the Parmesan shavings and serve.