It’s true the title of this section leads us to believe that the feature will be about something weird or out of the ordinary, but I think it’s important to remember that the header “what the heck do I do with this” was, in theory, originated so that we wouldn’t forget that we can indulge in the many things the world gives us even if they are a bit different than what we see and eat every day.  This is also a good metaphor for life, in the sense that if we only stick with what we 100% know and trust and never go outside the “box”, life will be predictable, and for the most part boring.  With this section I generally try and coax readers off the “normal” path on onto the path of discovery.  Discovery of not the item necessarily, but discovery of themselves on that very path.  Watching yourself try new things is amazing and it brings out the best in us when we are truly open again…not just in food but in life.

This month we feature the Romano Bean which, to many, does not seem so odd or unknown.  But what we often find is that although we are familiar with this bean (as far as what it is and what it looks like and in general what it tastes like), we aren’t grabbing it as much as we should.  We are sticking to what we know and grabbing regular green beans string and Haricot Vert.  This feature aims to remind us all of what we are missing out on.  As summer will be over in a blink of an eye, Romano beans too will soon be done as they are more a local and farmer market type of fare than an everyday grocery store items.  These days you can find green beans year round but Romano beans typically just in July & August.

Romano beans are truly one of the summers most decadent of all the crops. There are very few things that are as tasty as these beans at their peak.  These are truly one of my all time favorite vegetables, and I have grown massive amounts of them in the past because I loved them so much!  There is something about the long flatness that lends to a better, deeper more green bean-y flavor that at its peak is hard to beat.

They are easy to cook with and easy to find at your local farmers markets this time of year.  We all know how to store them and deal with them, (just like green beans, of course) so there is only fear of the unknown holding you back from grabbing these.  So next time, don’t let your subconscious mind stop you from grabbing the Romano beans instead of the regular green beans.  Get used to be open and surprising even yourself, let nature and what it provides for you in its diversity be your creativity!  And if you are really feeling frisky grab the yellow ones!

Romano Beans with Grilled Cherry Tomatoes, Garlic and Olive Tapenade

Serves 6

1 pound Romano beans, cleaned and cut into 3 inch sections (steamed to aldente)

1 pint cherry tomatoes (all different varieties) lightly grilled and sliced in half

2 tablespoons chopped garlic

Juice of one lemon

¼ cup olive oil

Sea Salt course

Cracked Black Pepper

Olive Tapenade (recipe follows)

Mix beans, tomatoes and garlic in a large salad bowl.  Dress with olive oil and lemon juice and toss well, season with salt and pepper and serve drizzling a little olive tapenade atop each serving.

Black Olive Tapenade

Makes 1 cup

¾ cup nicoise olives, pitted

1 anchovy fillet

2 tablespoons capers

1 clove garlic

¼ up chopped herb (basil, thyme, parsley, oregano, marjoram)

¼ cup olive oil

Salt/pepper

Mix all ingredients in a blender or with a hand held processor until coarsely ground.