It is true that we have been eating strawberries, peas, zucchini, and beans from the garden for a while, but it just doesn't feel like garden season until the tomatoes start to ripen. We planted quite a few this year, in several varieties. On Sunday when we returned from a week's vacation, there were enough ripe cherry tomatoes and basil for our first entree caprese salad of the year. Nice. Today I used basil from the garden to make pesto and tossed pasta into it along with chopped raw tomatoes in sort of a salsa cruda for dinner.
On Monday Jeff, Zoey, and my mom picked 8 grocery bags of beans. Green, yellow, and purple! I pickled some, blanched and froze some, and we are eating some roasted every day. Last year our bean crop basically failed, and so this year is a treat!
4 comments:
Wow! It looks and sounds like you have an amazing variety. How do you roast your beans? Everything sounds delicious!
Now that we have beans from the garden we are eating them roasted nearly every day. I posted way back in the winter about making them, here's the link: http://cjzp.blogspot.com/2008/01/roasted-green-beans-we-just-cant-get.html
The short version is that you rinse them, spin dry-ish in salad spinner.
Preheat oven to 450.
Spread beans mostly in a single layer on a baking sheet and drizzle with a little oil, I use olive, and mix it up with your hands. Roast about 15 minutes for young, dry-ish beans, or longer for ones that you let go too long on the plant. You want them to be crispy on the ends and wrinkly and a little black in spots. Sprinkle with salt and serve. Fun to eat with the fingers. May be eaten hot or cold on a salad the next day if you have any left, that is!
That pesto pasta looks delicious! We finally have a couple slicing tomatoes, so its BLTs tonight.
Its good to hear from you again! I LOVE pesto!
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