We are fortunate to have several Hmong farmers at the Mill City Farmers Market, as they introduce us to produce we might not experience otherwise. One example is Chinese Long Beans, which are only available for a short time. I was ecstatic to see them at the August 8 Market. We first learned about them during a Mill City Cooks demo several years ago, and I've been hooked ever since.
Every Saturday night I spread out the vegetables we purchased at the Market and decide how to use them. This batch of Chinese Long Beans was tossed in herbed olive oil with some sweet peppers and roasted at 425 for about a half hour.
I will enjoy this batch for quick office lunches throughout the week - sometimes with Curry Feta from Singing Hills Goat Dairy, other times with a mix of plain Greek yogurt and Himalayan Chilli Pickle relish from Gorkha Palace. Yum! :)