There is nothing better than garden fresh green beans. Even when my parents abandoned their garden beds for ten years, they still had their green bean “tee-pees” every summer. My father is rather picky about his beans. They must snap and break when you bend them, not wiggle around like a rubber band. That’s how you know they’re fresh. I have a couple rows of green beans this year, planted from seed right after I pulled out the fava beans and spring peas. (BTW, if you grow green beans from seed, it helps to soak the beans over night in water before planting them, or place them between two layers of wet paper towels for a couple of days, so they germinate first.) They like heat, and at least in our part of the world, come into their own in August and September. When I left for vacation the plants were only a foot high, two weeks later they are climbing over the fence.

Continue reading “Green Beans with Bacon” »

There is nothing better than garden fresh green beans. Even when my parents abandoned their garden beds for ten years, they still had their green bean “tee-pees” every summer. My father is rather picky about his beans. They must snap and break when you bend them, not wiggle around like a rubber band. That’s how you know they’re fresh. I have a couple rows of green beans this year, planted from seed right after I pulled out the fava beans and spring peas. (BTW, if you grow green beans from seed, it helps to soak the beans over night in water before planting them, or place them between two layers of wet paper towels for a couple of days, so they germinate first.) They like heat, and at least in our part of the world, come into their own in August and September. When I left for vacation the plants were only a foot high, two weeks later they are climbing over the fence.

Continue reading “Green Beans with Bacon” »

Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom’s summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Zucchini has never tasted so good.

Continue reading “Zucchini and Spinach Gratin” »

Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom’s summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Zucchini has never tasted so good.

Continue reading “Zucchini and Spinach Gratin” »