This was another farmer’s market-inspired combination. Both of our minds boggled at the most gorgeous celery either one of us had ever seen the other day at a local organic farm’s stand. It wasn’t the usual anemic light green that we’ve become accustomed to, but rather was a vibrant and deep green that begged to be consumed! [Check out the color of the celery leaves in the photo above.] We also picked up a couple large handfuls of some beautiful organic green beans from Pigman’s Farm.
I’ve always loved serving steamed green beans with a sprinkle of celery seed and it occurred to me that I should combine the actual celery stalk with the green beans in a sauté. To sweeten the combination I added some pan-seared apple and local figs and then added a squeeze of fresh lemon juice to perk it all up. This was delicious!
Figgy Green Beans with Celery and Apple
8 figs, quartered
2 cups green beans, cut into inch-long pieces
2 stalks celery, sliced
1 apple, cut into thin slices
Fresh lemon juice
Pan sear the apple slices until slightly caramelized in a drizzle of olive oil. Transfer to a bowl and set aside. Add green beans to boiling water and cook for 4 minutes or until just slightly underdone. While the beans are cooking, add the celery and another small bit of olive oil to the pan and sauté. After a couple of minutes add in the fig quarters. When the beans are ready, transfer with a slotted spoon into the pan with the celery and figs. Return the apple slices and mix well until heated through. Sprinkle on the celery seeds, salt and add a squeeze of fresh lemon juice. Serve warm.