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 