I've been pulling in some sizable harvests over the last few weeks. This week's haul of long beans was split and half wound up in a batch of long bean antipasto in a friend's kitchen. The other half is destined to show up in breakfast (smoothie), lunch (veg soup), and dinner (fresh in salad or steamed side) for the next few days. When we get really sick of them, I'm making a batch of refrigerator dilly beans. Why did I feel the need to also plant green beans?
A few weeks back the lettuce was going strong and the green beans were a novelty. Chard, kale, carrots, and a tomato also made it home that day.
The first tomato basil salad of the season tasted divine.
Isn't it wonderful when you can supply your family's fresh vegetable intake? It doesn't happen often, but this year has been special. The weather has been cool enough to keep the lettuce happy but sunny enough to satisfy the tomatoes and eggplant (coming soon).
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