Food Porn: Green Beans with Pink Potatoes and Double Smoked Bacon

I’ve fallen behind in updating again. Here it is week 10 of the CSA, and I haven’t reported on what I’ve been getting in the boxes and at the farmer’s market, and honestly I can’t remember every single thing. Over the past couple of weeks I’ve been getting tons of summer squash, tomatoes, green beans, basil, swiss chard, etc.

Last week was wonderful. We got both regular green beans and burgandy green beans in the CSA box, and at last week’s Clintonville Farmer’s Market, I picked up some pink fingerling potatoes from Arbor Hill Organics. They seemed far too precious to waste in a dish that would cover up their natural flavor, so I picked a dish from my youth that my grandmother used to make for me, and modified it to be slightly healthier (hers used to have a cream sauce).

Green Beans, Potatoes and Bacon

To make this dish, I boiled together the potatoes, the green beans, and double smoked bacon until the potatoes were done, and then added some butter, kosher salt, and pepper. Absolutely fantastic. Surprisingly, the potatoes stayed pink on the inside while also surprisingly, the burgundy green beans turned green instead of staying purple. I might just wander out to the markets tomorrow just to see if they still have the potatoes, or alternatively, to see what other potatoes they might have.