It's not the biggest haul we've had but it certainly is special. Those are the first potatoes we've ever grown! What a fun crop. Still lots more in the ground. We'll certainly make room for more next year. Jorn, Simonne and I spent Vaughn's nap time in the garden together today picking all these veggies. It just fills my heart watching the two of them cooperate and work together to help pick whatever it is we are picking. They are just as excited as I am to see what's available for us on a particular day.
A few nights ago I used the 2 pounds of beans we had picked that day (kentucky wonder, gold rush and purple) to make Indian style green beans. The whole family made me swear that I would not pickle the beans we picked today but would prepare the Indian Style beans again. Here's the recipe. I hope your family loves it as much as mine. It's taken from one of my favorite cook books Whole Foods for the Whole Family.This is the recipe as it is written in the book, we doubled it.
Indian Style Green Beans
1lb green beans
2-4T oil (salted butter)
1t black mustard seeds
1/2 cup chopped onion
3/4 cup thinly sliced carrots
1 t. ground coriander
1/8 t. ground ginger
1/2 t. salt (or to taste)
1-2T lemon juice
Cut beans into 1 inch pieces (I just snap mine while I am washing them) Heat oil in a large, heavy skillet over medium-high heat. Saute mustard seeds until they "pop". Add beans, onion, carrots. Cook for 5 minutes, stirring often. Stir in seasonings, reduce heat to simmer. Cover, simmer until desired tenderness. Stir in lemon juice and serve. We serve this as the side along with the most simple and delicious Chickpea Curry. If you look through the reviews you'll see my mods for that recipe on the site. Oh, and one more picture, just because, I love my Garden Sweetie so much.This was how she was dressed all day today while we were working.
