This summer I am going to highlight the vegetables in my garden that I harvest and then how I plate them up. I'm calling it "It's What's for Dinner". Why? Well, in past years, I had an abundance of a particular vegetable and having it cooked the same way a couple times a week gets dull on the palate. I highlighted Japanese eggplant a few days ago and today will be green beans.
The row of green beans ('Blue Lake" bush variety from seed) that I planted at the beginning of May were ready for the first harvest today. Really, if you are new to vegetable gardening, it doesn't get any easier or cheaper than planting a row of green beans. You just need some space, about 8 feet, to have enough beans for a family of four to eat. Pests are really not a nuisance with beans either and they are quick to grow from seed to harvest. Mine grew from seed to harvest time in about six or seven weeks. Compare that to a tomato and well, say no more. If you haven't tried growing them, you really should.
I picked these when they were about the width of a pencil. Now, how do I want to cook them?
I found a recipe that sounded good on All Recipes. You can find it
here. I did change it a little bit because this recipe called for canned green beans. If you are trying this recipe out with fresh green beans like me, I first boiled the beans (after I snapped off the ends and rinsed them) for a couple of minutes until they were tender. Then I went by the recipe. Critics in the family thought they were delicious (parmesan cheese goes a long way when added to vegetables!).
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