To accompany a fish dish the other night, we threw together some of our Farm Share vegetables. First, we steamed green beans, then tossed them with olive oil, salt, pepper, feta, and pine nuts. Second, after the green beans were finished steaming, we threw a large serving of baby spinach greens onto the steaming tray. Sometimes wilted greens are a nice change from a normal salad, and we served with tomatoes and olives. In the future a long grain wild rice would compliment the steamed greens nicely, but we were in a hurry and went with the vegetables, straight-up.