Farm Fresh Rhode Island

A hub for local food since 2004

DONATE   |   RI FARMERS MARKET GUIDE   |   NE AG EXCHANGE   |
  • ABOUT
    • Mission
    • Staff & Board
    • History
    • Job Opportunities
  • OUR BUILDING
    • Welcome
    • Event Rental Opportunities
    • About Our Building
  • PROGRAMS
    • Bonus Bucks
    • Farmers Markets
    • Farm to School & Community Education
    • Harvest Kitchen
    • Hope’s Harvest
    • Market Mobile
  • SUPPORT
    • Donate
    • Asparagus Fest
    • Local Food Fest
    • Our Supporters
    • Volunteer
  • NEWS

Green Bean, Cranberry & Sunflower Seed Salad

July 8, 2020

This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate summer’s harvest!

Summer

Cheers to summer, with its bright and abundant flavors! Summer is when the hard work of farmers in winter and spring begins to bear fruit — literally. Close your eyes, and you can just taste the juicy berries, ripe tomatoes, plums, peaches, and sweet and spicy peppers. And don’t neglect your greens and veggies! The season’s also serving up crunchy kale, tender bok choi, spicy mustard greens, green beans, leeks, summer squash, celery, and broccoli.

 

Green Bean, Cranberry & Sunflower Seed Salad

Fruit, Other Vegetable, and Meat Alternate Requirements
50 servings (1/2 cup)

Ingredients
5 lbs fresh green beans
1 lb 9 oz dried cranberries
15 oz sunflower seeds, toasted
3 cloves garlic
2 c. vegetable oil
1/2 c. balsamic vinegar
1/4 c. dijon mustard
1/4 c. + 1 tsp salt, divided
1 tsp pepper
3 gal. water

Instructions

  • Trim green beans and cut into 1-inch pieces. See Notes.
  • Peel garlic.
  • Process the garlic, oil, vinegar, mustard, 1 tsp salt and pepper in a food processor or with an immersion blender until smooth and creamy. Set aside.
  • Place a bowl of ice water and long-handled strainer next to the stove.
  • Bring water and 1/4 cup of salt to a boil in a large pot. Cook the green beans until crisp-tender, 2 to 3 minutes. Remove with the strainer and plunge into the ice water. let sit for 5 minutes, then drain and transfer to a large bowl.
  • Add cranberries, sunflower seeds and the dressing to the green beans. Mix until everything is well coated.

Notes

  • Use another type of vinegar if you wish.
  • Use kitchen shears to trim the stem ends of the green beans.

About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.

This recipe is from New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks

 

Filed Under: Farm to School & Community Ed

Categories

  • 10 Sims Ave
  • Farm to School & Community Ed
  • Farmers Markets
  • Harvest Kitchen
  • Hope's Harvest
  • In The News
  • Market Mobile

Archives

Ag Exchange

An online forum for connecting about farming, land, jobs, and other agricultural stuff.

 

VISIT

Farm Fresh Rhode Island Logo
 
Farm Fresh Rhode Island is an Equal Opportunity Provider

CONTACT

401–312–4250
10 Sims Ave, unit 103
Providence, RI 02909

LOCAL FOOD RESOURCES

RI Farmers Market Guide
Double Your SNAP/EBT
Order Local Food
Volunteer with Us
Ag Exchange Public Forum

GET WEEKLY NEWS

© 2023 · Farm Fresh Rhode Island · Credits · Design & Development by // DESIGN AGENCY //

  • ABOUT
    ▼
    • Mission
    • Staff & Board
    • History
    • Job Opportunities
  • OUR BUILDING
    ▼
    • Welcome
    • Event Rental Opportunities
    • About Our Building
  • PROGRAMS
    ▼
    • Bonus Bucks
    • Farmers Markets
    • Farm to School & Community Education
    • Harvest Kitchen
    • Hope’s Harvest
    • Market Mobile
  • SUPPORT
    ▼
    • Donate
    • Asparagus Fest
    • Local Food Fest
    • Our Supporters
    • Volunteer
  • NEWS
Asparagus Fest Is Back
Celebrate the start of the local growing season with us May 7th at Four Town Farm
Advance Tickets Only — Get Yours Before They Sell Out!