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« Unusual Plant | Main | Fava Bean Art »
Wednesday
Jul142010

Midsummer Harvest

July 14, 2010 - 

Harvested today:

1. Rainbow Swiss Chard - we had planned to pull the plants, but found we just couldn't do it when we saw the tiny, new chard leaves when we cut the big ones. Come on little guys! The great grandaddy leaf is 26" tall. These leaves are so beautiful and colorful, it almost seems a shame to cut them up. Almost.....

2. Green beans. See previous post. Strange little varieties, but all good. Tonight they will be dinner along with some grilled fish. 

3. Basil - threatening to flower & needed to be cut back. Pesto for the freezer!

4. Two nicely sized zucchini.

 

Planted today:

1. 12 little cilantro plants. Planted in the shade as the others are bolting to flower

2. 6 dill plants

3. A new parsley patch

4. More red leaf lettuce. 

 

Progress:

1. "Giant" variety pumpkin -This plant grows about four inches a day. It is now halfway around the back of our house. I will worry when it starts to encroach on the front door.

2. The corn has actual ears......with silk and tassles - wow!

3. Tons of tomatoes - all green so far, but in varying sizes

4. The zucchini plants are so big and prickly it was hard to get the squash out. My arms are itching from the prickly leaves. 

4. Everything is suddenly really bushy. 

5. The garlic we planted last fall is nearly ready to harvest and cure. The "scapes" (flower blossoms) are straightening out. 

 

Eating:

Green Beans with Dill, Shallots and Tomatoes 

Though it is early for our tomatoes to ripen, I will break out one of the remaining three pint jars of tomatoes canned last September for these perfect little beans. 

1# green beans with the stem end snapped off

1 large shallot,  minced

1 clove garlic, minced

1 cup super sweet tomatoes - chopped. Remove the skins if you are picky  or leave them on for their flavor

2 TBL fresh dill

1 1/2 TBL extra virgin olive oil

Kosher salt and freshly cracked black pepper to taste.

Saute the minced shallot in 2 tsp of extra virgin olive oil for about 3 minutes. Add the cleaned and dry green beans to the pan and sear well. Add the garlic & stir for about one minute. Stir in the tomatoes, salt and pepper. Simmer until beans are tender. Stir in the fresh dill, taste for seasoning & drizzle with two tsp. extra virgin olive oil. Serve warm or at room temperature. 

NOTE:  This is only worth making when the green beans are really sweet and tender and the tomatoes sweet and ripe. This is a dish to dream about in the cold winter months when summer is a distant memory. 

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