Wednesday, September 9, 2015

How to Make a Roasted Farm Share Dinner

How to Make a Roasted Farm Share Dinner

This combination of roasted green beans, corn, tomatoes and bacon is an example of the perfection of September. The nights are cool enough that a hot plate of vegetables is a welcome sight and the produce is still in full swing.

I'm proud to say that I threw the Community Supported Agriculture (CSA) farm share on the grill this summer. I had successes (check out the grilling category I added to my drop down recipe index on the right side bar). I had failures [I've fed far too many 'too small' eggplant slices to the Grill Gods with flipping failures] and I somehow drained a brand new tank of propane [I blame the deployment gremlins on that one] but overall the grill became my 'go to' appliance when I thought about how to feed the family from the farm share.

When the weather starts to cool down a wee bit I'm not afraid to turn on my oven. Instead of grilling ALL THE THINGS I start roasting what is abundant in the farm share box and at the farmer's market. I want to keep things easy, though, and clean up is one of those things I like to simplify.

After reading Aimée's Spring breakfast recipe I started trying out a few combinations. It's almost too easy to throw a bunch of vegetables in a pan, add some meat for additional flavoring, and have dinner done.

For other recipes using green beans, please see my Green Bean Recipes Collection. For other recipes using corn, please see my Recipes Using Corn Collection. These are part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, and the garden bounty.

How to Make a Roasted Farm Share Dinner

olive oil
3 ears corn
3 cups green beans broken into bite-sized pieces
2-3 tomatoes, quartered
1 onion, quartered
4-6 slices of bacon
2 tablespoons butter or bacon grease (optional)
salt and pepper

Preheat oven to 425 degrees Fahrenheit. Rub vegetables with oil--do this before cutting the tomatoes and onions. Brush a large rimmed baking pan with oil, and place corn on it. Roast for 10 minutes. Remove pan from oven, flip over corn cobs, add green beans in a single layer with the bacon on top and the onions around the perimeter. Return to oven for another 10 minutes. Remove, stir the green beans, flip the bacon, turn the corn and onions, and add the tomatoes. At this point I moved to 5 minute checks and stirred/flipped twice more before everything was done to my satisfaction. Add butter or bacon grease to the beans while you are chopping the bacon into small pieces and cutting the corn kernels off the cob. It will melt into the veggies. Stir the corn and bacon into the beans/tomatoes/onion in the pan. Sprinkle with a pinch of salt and several grinds of pepper, taste, and if it's seasoned enough for you--serve!


  1. I like meals that are almost too easy. It's why I end up with smoothies some nights. :)

    1. Meghan,
      I am starting to understand the appeal of smoothies, though a bowl of cereal is also a kick ass dinner.
      If you make enough in the morning smoothie, you could even skip the blender in the afternoon and just shake it up, shake it off . . .