... come long and green. No. I do not mean zucchini. I mean that glorious heirloom, half-runner (pole) beans. I grew up on these, and I swear, West Virginia is the only place one can still find them. They're not "gourmet" in the sense of those lovely, thin green beans one either blanches or stir-fries for crisp-tenderness. Oh, no. Half-runners have to simmer for a looooooooong time and get tender, nearly mushy. They are some country goodness, let me tell you. If you've never had them, well then, you are missing heaven in a pot.
Ready for seasonings...
Seasonings: a couple plum tomatoes (that were nearly to spoil), bacon (mmmmm), half an onion, black pepper. Cover with water and bring to a boil. Lower heat and simmer for a couple hours. I don't add salt right away, but after about an hour and adjust as it goes. Remember, you can always add salt, but you can't take away!
I also made my first harvest today! Two Japanese eggplants, and two tiny cayenne peppers (which I think would make darling earrings).
I found a recipe for Japanese eggplant that is spicy and uses Thai basil, which I have. May have to do an Asian theme tomorrow. Jeez, I wish David loved spicy food. I hate cooking two versions of a recipe.
I'm optimistic that I'll actually get some tomatoes this year. The plants look great, I have lots of flowers now and several fruits. I have two tomatillo plants, and from all appearances, I will be awash in tomatillos:
That's ok, I plan on making and canning some salsa.
How does your garden grow?