Autumn has come tumbling in, heralded by lashings of wind and rain. It’s quite a turn around.
The stallholders were rubbing their shoulders–“‘brrrring’–il fait frais ce matin” early at the market on Saturday.
The change in seasons is starting to be reflected on their stalls.
First bunches of broccoli and root vegetables edging out the tomatoes, while stubborn aubergines and courgettes are refusing to budge.”
Excuse me– it ain’t even October yet, mate!”
The last of our tomatoes hit the pot yesterday as one of the two main ingredients of Slow-Cooked Green Beans with Feta, from my 4th cookbook Robin Ellis’ Mediterranean Vegetarian Cooking. (Simple to cook and delicious–we had it last night for supper.)
Published (at last!) in the States TOMORROW September 29th!
Roll up, Roll up!
The recipe is in the Autumn section of this seasonally-arranged cookbook–but has been on the table often this summer. Lovely green beans span the seasons and we never have enough of them.
I love marking the seasons and here, in this year of so much discombobulation, they are timing themselves to perfection.
Mother Nature’s little joke.
I’m ready for broccoli and pumpkins and the wrap-around warmth they promise.
So–Au revoir to a summer like no other we have known.
We’ve had brilliant weather but been becalmed socially–bereft of the usual comings and goings.
(Surprising how little we have minded!)
Zoom meet-ups and the occasional small lunches.
No Garlic festival so no Garlic festival lunch.
Virtual book launches–something new–have proved rather good–and not so exhausting to organize, with attendees checking in from Mexico to Massachusetts, the Isle of Sky to the foothills of the Pyrenees in SW France.
Eating vegetarian might feel a challenge at first–and a full-on conversion is not something that has happened in our household–although my attention to compiling this book over the last four years has resulted in Meredith and me eating vegetarian far more regularly than before.
During this time I have lost a stone (14 pounds). “Don’t lose any more weight, Robin” my good doctor Michel Woitiez said to me a few weeks back.
Peter Berkman, a doctor friend in the USA, sent me this article recently.
It headlines Vegan but the article encompasses both Vegetarian and Vegan as effective ways of eating to control diabetes and in particular, one’s weight–one of the keys to controlling the condition. This last rang a eureka bell in my head.
Then Holly Brady, Meredith’s sister in Palo Alto, forwarded an email from Medicare claiming “1 in 3 people with Medicare has diabetes.”
I like to think this book of simple-to-cook veggie recipes might help to counter this chilling statistic.
Here’s the Greek Green Bean and Feta recipe I have been banging on about!
Greek Green Beans with tomato, cumin and feta
A nifty lunch this with, if you fancy, a poached egg on top.
Cooking the beans longer maybe anathema to some–but they hold their own in the combination of ingredients in spite of that.
- 1 medium onion—roughly chopped
- 2 cloves of garlic—chopped
- 4 tbs olive oil
- 450gms/1lb fresh ripe tomatoes—cored, skinned and roughly chopped
- 250gms/8oz green beans, topped
- 1 tsp cumin powder
- ¼ tsp cayenne powder or half small fresh chili—chopped
- A bay leaf and a sprig of fresh thyme
- Salt and pepper
- Feta—crumbled or cut into small cubes
Heat three tablespoons of olive oil in a medium pan and add the onions.
Turn over in the oil and cook on a lowish heat.
After a couple of minutes mix in the garlic.
Gently continue cooking until the onion has softened nicely.
Add half the tomatoes, the cumin, thyme and bay and the chili.
Season lightly with salt and pepper.
Lay the beans out to cover the tomatoes.
Then cover the beans with the rest of the tomatoes and season lightly again.
Sprinkle over the fourth tablespoon of olive oil.
Cover the pan and bring up to the boil.
Turn the heat down to low and cook covered for twenty minutes.
Uncover and cook on for another twenty minutes.
Serve with feta on top–and a lightly poached egg if that suits.
Robin Ellis 
It has been a strange year.
I had been edging ever closer to unleashing my Garlic Soup at the Lautrec Festival. I think in the past, it was a confidence issue that held me back, not distrust in the recipe, but more from being a usurper from foreign climes. But this year was to be the one I’d dip my toe in the Tarn, as it were. But then, well, we all know what then. There’s always next year.
Good luck with the book Robin.
Thank you, Steven.
Can’t wait for next year’s festival!
I see I mentioned Garlic soup when I should have said a Garlic Tarte. I thought it was just the bones that missed there usual three-month bake in the sun, but I see a few grey cells seem to have gone AWOL. Next year can’t come soon enough.
Lovely article!!
Robin and Meredith you both look so great in that picture. You haven’t changed at all since 2014 when my friend Pat and I participated in your cooking class. Great memories! 👩🍳
Hello Sandy and thanks. We have good memories of the classes too.
This looks– and reads– as yummy! I’ve made a similar green bean-and-tomato -with-garlic as a side dish for years. I like that combination.
Wonderful post.
Thanks very much, and for writing the book.
I want to be a mostly vegetarian, but I think genes may also be involved. Hesitate to put it that way.
I have lost weight too. You would think it were a good thing; but no, maybe too much liquid diet. Yet my doctors continue to deny diabetes or liver damage, or heart trouble, or anything.
I really do not know what to think, except I happened to see an old interview, youtube, with Sir Chris Plummer, done about 10 years ago, nearby in Sarasota, at a film festival.
Asked the reason for his longevity, he shamelessly and boldly and entertainingly replied strong drink!
I know if one has diabetes, that is really not on, but I thought to share that anyway.
All the best
Moderation! C Plummer is a wonderful actor and a great survivor. Maybe he has a point! BUT moderation! I hope and trust your doctor(s) have arranged tests for you.
Dear Sir
Funny you should say this about the green beans.
I love them, but they have to be fully cooked.
I love bell peppers, but cannot eat them well at all, raw, in salads, need to be well cooked.
Cannot explain it.
All the best.
Thank you for posting about Autumn on a beautiful sunny Autumn day in the UK; my birthday. I have ennjoyed cooking Summer recipes from your latest cook book ; all have been delicious. I look forward to trying out the Autumn recipes over the coming weeks.
Happy Birthday, Helen and many happy returns.
We have been so enjoying the new book here too Robin, and quite exciting to turn to the Autumn section (I’m an October baby so it’s ‘my time’!) The green bean recipes are among our favourites – so far! Good luck with US publication day and love to you both xx
Hi Rachel and thanks!
Me too on “Autumn” as I look at two patient squashes–Butternut and Pumpkin.
Received your cookbook yesterday and made the aubergine rounds with tomato and feta (yum!) as I had the ingredients handy. Most cookbooks are meat-heavy so I appreciate this. Two questions but not food related: 1) I’m assuming the beautiful and charming rustic farmhouse on the cover and inside is yours. How old is it and is there a history to its past? Love the architecture. 2) p.13 “We’ve lost the seasons.” I’m curious about climate change … are the summers in Europe hotter and the winters milder, not much spring and fall?
It’s a presbytere (1715 above the lintel)–where the priest lived. There is a church (deconsecrated) and a cemetery (still used). The climate is definitely changing.
The featured recipe sounds utterly delicious, but I have a question. I do not like green beans, so I wonder – is there a similar taste/texture vegetable I could use?
Any vegetable you think goes with tomatoes. You could try broccoli although their seasons do not really coincide and you would have to precook the broccoli some. OR you could use tinned tomatoes and call it the autumn/winter version. I shall try that in a few weeks time.
Sounds good. But how about Romano in place of feta?
Nancy, Santa Fe, NM
The cheese needs to crumble. I love pecorino Romano but it’s a hard cheese. You could grate it instead. Perhaps that’s what you had in mind.
Where I live (in Santa Fe, NM), we can get grated Romano in a plastic container. Always have one in the fridge to substitute for other cheeses that I’m allergic to..
Nancy
This sounds just delicious. The whole book does! And yes, autumn food is divine — too short a season after a summer we’ll never forget.
Robin,
Just wanted you to know that I forwarded your email announcing the new book to someone who is concerned about becoming diabetic, due to his family history. Also, mentioned a couple of your delicious recipes that he can get started on. Best wishes and much success with your new book!
Linda in Southern California
Thank you, Linda–I hope he likes the idea.