We are growing several varieties Blue Lake Pole, Carson, Serengeti and Dragon Tongue.
This has been the most successful year for Beans.
We planted them after removing the peas, which meant, we had to wait patiently for a late crop,
but it was worth it! We are filling up freezer bags and have had many good meals!
I like them simply steamed on their own or with onions & potatoes, topped with basil butter. I tried something new, making a nice hearty warm salad, another favourite 😉
Here’s what I did;
Beans, cut in 1 in. pieces, steamed or lightly boiled
Summer Squash, sliced thinly (approx. 1/4 in)
Arugula or Lettuce ( dressed with olive oil, salt & pepper)
Sweet Onions finely diced
Apple sliced a little thinner than the squash
Apple Cider Vinegar
E.V. Olive Oil
Salt & Pepper
Crumbled Bacon ( warm )
Sharp Cheddar Cheese
Cook beans, Sauté onions in olive oil and salt till tender( 5 min. approx.) add the summer squash and sliced apples cook till squash is tender, then add vinegar & syrup, mix and remove from heat, top a dressed bed of Lettuce or Arugula with mixture, and add additional toppings of grated sharp cheddar, crumbled bacon bits. Add more seasoning if you need to .
( I do think adding some toasted chopped nuts , instead of bacon, would be awesome too)
Sorry no picture , next time 😉