08/21/2026
Farm stand open this weekend - today till 6 pm and tomorrow from 10 am to 2 pm. We have Romano Beans (Italian flat beans), Yellow Wax Beans, fresh dug carrots, Shisitito peppers, green bell peppers, Italian beefsteak tomatoes, Juliet tomatoes, Sun Gold tomatoes, Valencia tomatoes, eggplant (classic teardrop shap) and Turkish Delight (elongated shape), Yukon Gold potatoes, Red Gold potatoes, Unagi cucumber, summer yellow squash, italian & tulsi basil, from the fields here at Josie Porter Farm, and a variety of other healthy products from our partner farms: garlic, red & yellow onions, raw honey, assorted canned goods, and farm-fresh pastured eggs. Also Wild for Salmon & Stryker Farm products and Kinfork & Cranberry Creek Farm cheeses.
Try our Italian Flat Beans!
The Italian flat bean became a classic orto (kitchen-garden) vegetable. Unlike many modern green beans, which are bred primarily for thin, tender pods, traditional Italian flat beans are often: wide and fleshy, somewhat thicker and more substantial, cooked slowly rather than simply steamed. They are particularly well suited to the traditional Italian practice of cooking vegetables with olive oil, garlic, onion, tomatoes, and herbs.
Italian Roma Flat Beans with Tomatoes
Ingredients:
1½–2 lb fresh Roma flat beans
2–3 tbsp olive oil
3–4 cloves garlic, sliced or minced
1 small onion, chopped
2 cups fresh tomatoes, chopped (or 1 14-oz can)
½ tsp dried oregano
Salt and freshly ground black pepper
¼ tsp red pepper flakes, optional
¼ cup fresh basil or parsley
1 tbsp grated Parmesan, optional
Farmhouse variation: Add ½ cup cooked cannellini beans during the last 5 minutes. It turns the dish into a substantial one-pan meal.
Best served: warm or at room temperature with crusty gluten-free bread for soaking up the tomato sauce
Instructions:
Prepare the beans: Trim the ends and cut the flat beans into 2–3-inch pieces.
Blanch: Drop them into boiling salted water for about 4–5 minutes, until just tender. Drain.
Build the sauce: Heat olive oil in a large skillet. Add onion and cook 3–4 minutes. Add garlic and red pepper flakes and cook another 30 seconds.
Add tomatoes, oregano, salt and pepper. Simmer 8–10 minutes, until the tomatoes begin to break down.
Add the beans and toss well. Cover and simmer 10–15 minutes, stirring occasionally, until the beans are tender and have absorbed the tomato sauce.
Finish with fresh basil or parsley and another drizzle of olive oil.
