We have finally reached fresh bean season, and there probably isn't a fresh bean I love more than the Romano. Popular in Italian cooking, they are most commonly braised in tomato sauce. Romano beans are a broad, flat variety of snap bean prized for their rich, tender texture and slightly nutty flavor. Harvested young, they shine best when cooked simply to really highlight their natural sweetness. Think string beans with a much meatier bite. Romano beans can stand up to a wide variety of cooking methods: sautéed, grilled, braised, or even roasted.
My debut cookbook, Every Leaf, Every Stem, drops August 18th!
Typically, I can expect to find Romano beans at the Union Square Farmers Market in mid to late July. It is the first week of June, and this week there were Romano beans, fava beans, and even a few pounds of very early peppers. As weather patterns change, so should your market expectations. A cold snap can cut short asparagus season, as it has for the past couple of years. A rapid rise in temperature can stunt the growth of vegetables that prefer a more temperate growing environment. Being able to adjust and stay flexible is one of the best ways to make sure you are taking advantage of all the farmers' market has to offer while supporting farmers who must deal with so many challenges.
Any time I am firing up the grill, I love to make one sauce that can work with pretty much anything going on there. A gremolata is a great choice because it can brighten and cut through richer proteins or take a grilled vegetable to the next level. The addition of anchovies and preserved lemon here makes it fantastic for simply grilled summer vegetables. If you can't find Romano beans, this sauce would be fantastic with eggplant, tomatoes, shrimp, zucchini, asparagus, or really any other vegetable hearty enough to go on the grill.
Recipe below!
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