Saturday is sort of turning into weeding and harvesting day around here. Today’s haul?
I sure hope you like beans and cukes, because they are flourishing! The cucumber wrapping itself around the bowl? Twice the size of last week’s monster. It weighs about 4 pounds. Again, hiding in the leaves and just growing like some sort of genetic freak. Tonight’s dinner will contain some form of Greek salad or maybe tzatziki. I had a recipe for cucumber chocolate cake that’s supposed to be amazing but I forgot it at work. Maybe I’ll whip one up Monday night.
There were so many beans that I broke them up into three sizes. Wee lovely little French looking haricot verts, mediums that would be put through the bean Frencher, and bigguns that were chopped into 1 inch chunks.
All were blanched and are currently laid out on tea towels drying. Once dry they shall be put in polythene (love the English) and popped into the freezer for nomming this winter.
Blanche ‘em, 2 minutes for Frenched, 3 to 4 minutes for larger ones, then pop them into the ice bath to stop the cooking. Lay them out on towels to dry then freeze ‘em up. I must admit to having a definite preference for Frenched green beans. Super hot with a bit of butter/pepper/salt = heaven on earth.
Have you ever Frenched beans? It’s kind of therapeutic and a bit Zen, once you get the right music playing. Turns out that’s Justin Timberlake, Pussycat Dolls, Flogging Molly, and a bit of Bob Dylan.