I’m slacking off this week. Thursday after our CSA pickup, I didn’t take a picture of everything we got. Shocker, I know … but I can assure you that nearly everything has been eaten AND enjoyed already. Here’s what we got:

• 1 whole chicken, approx 5 lbs
• 1 lb yellow wax beans or green beans
• 1 shallot
• 1 candy onion
• 1 bunch swiss chard
• 1 pint blueberries
• 1 quarter peck cling peaches

We haven’t used the chicken yet (I hope to make something yummy this weekend …. and don’t worry, I hope NOT to have another giblet incident again) but have already enjoyed the blueberries, peaches, swiss chard, beans and onion!

Here are some photos instead of how we’ve enjoyed the food:

And now – what we did with all the yellow string beans. Besides eat them as snacks – because I definitely did that. Yes, I brought a baggie of them into work  – they were so sweet and perfect as a crunchy snack! But then I only had 1/2 pound left for dinner (shh don’t tell B that I ate the rest) – so I had to supplement them with some other stuff, like lentil and onions – which meant they actually came out awesome! Even B really liked them – he asked me multiple times how I had made them, and not in a weird, eew how did you make this type voice, so I take that as a good thing.

Summer Yellow Beans with Onions, Lentils and Toasted Almonds

Here’s what you need:

• 12-15 almonds
• 2 garlic cloves, finely diced
• 2 candy onions, diced
• 2 tablespoons olive oil
• 1/2 pound yellow string beans with the ends cut off
• 1/4 cup low sodium chicken or vegetable broth if you are a vegetarian
• 1 tsp Italian seasoning
• 2 cups lentils, already cooked (or 1 15-oz can if you don’t have any prepared)
• kosher salt and freshly ground black pepper

Here’s what you do:

1. Preheat the oven to 350 degrees. Once preheated, toast the almonds on a baking sheet for about 5-10 minutes or until they start to take on a darker color and begin to smell. Watch them  – you do NOT want them to burn!
2. While almonds are toasting, boil some water in a large pot. Add the beans and cook for about 3-5 minutes until they’ve begun to soften slightly. Drain beans.
3. In a large nonstick pan, heat oil over medium heat. Add the garlic and diced onions and cook until onions are translucent. Add half of broth and cook until broth starts to disappear.
4. Add beans and rest of broth and cook for about 3 to 5 minutes until beans start to get tender. Add the Italian seasoning and lentils. Cook for 1 to 2 minutes until entire dish is warmed through. Transfer beans to a serving bowl.
5. Sprinkle with toasted almonds and season with salt and pepper to taste.
6. Enjoy!

For other Fresh Fork Recaps:

• Fresh Fork Week 6 and B Cooks: Pasta with Zucchini and Garlic in a Red Sauce {Recipe}
• Fresh Fork CSA Week Four And An Asian-Inspired Bok Choy Stir Fry {Recipe}
• Fresh Fork CSA Week Three And Tomato, Corn, Onion and Cilantro Salsa {Recipe}
• Fresh Fork CSA Week Two And Kohlrabi Slaw {Recipe}
• First Week of our First CSA and my First Roast Chicken