The Deer Hunter and I wanted to get a late planting of beans, cucumbers, and squash in the ground, but between the rain and work we’ve only managed to get another row of Yonce Beans planted. Not sure if we’ll get the cucumbers and squash in time for them to produce before fall.
I know a few folks who live farther south than us who’ve had to give up their garden due to the excessive rain that’s fallen in their area so I’m not complaining one bit about our rainy days.
Tipper
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So much different than last year. I don’t grow a garden anymore, with work, and helping to see to our daughter, barely have time to mow the grass.
My mother used to say you had to replant your corn before the 4th of July or it would not make anything. That date has slud by and I haven’t planted nothing much less replanted. I quit making promises. I’m getting old. I’m getting slower too while the world is getting faster. I’ll do what I can when I can and quit complaining about my lot in life. There I go again, making another promise.
Tipper,
I would like to plant some more beans for our trellises. The better half picked Ken’s beans yesterday and I cooked a small mess of them and put two more quarts the freezer. They were so good!
My son had looked at our beans hanging under the trellises on Tuesday and he surmised that they would be good roasted.
Sooo, I borrowed his recipe (added some extra spices that we like) and roasted a whole pan full of Kens beans…His recipe…*Wash and dry beans. Break off ends. (I dried each one with a paper towel) Use scant amount of virgin olive oil, toss, then sprinkle salt and pepper and toss again. Preheat oven to 425 degrees. Then heat the jelly roll pan in oven for about five to eight minutes. Do this before placing beans on (hot) pan! It must help to keep all from having to heat up again in oven so they bake better? Bake for about 8 minutes or to desired crispness, until done as you might like. Mine didn’t get real crispy…
I baked mine for about 18 to 20 minutes because my beans were large, meaty beans. I used the extra virgin olive oil (all I had) tossed and then I seasoned ours with black pepper, garlic salt n’ parsley flakes, onion powder, Italian seasoning, and tossed again.
I did NOT add our usual hot pepper just in case it might overpower them. Next ones I will put a sprinkle of cayenne on them for the better half. Another thing we like on baked or roasted veggies is grated parmesan cheese, so next time might try the cheese sprinkled on too!
The beans were perfect for roasting because they were hanging straight on the trellises with no curls and very long meaty beans. They turned out so good…I near ate a third of them before supper…I liked them cold as well! I sneaked in last night as saw the leftovers in the fridge, just had to have another one…
I know you love roasted vegetables…Have you roasted any beets this year? I haven’t gotten any. We just can’t seem to grow beets on our hill…
Rain on the way for another day today….scattered!
Thanks Tipper,
I’m hungry…. I may make me a ‘grilled pimento cheese sandwich’, with some roasted green beans and some wine vinegar cucumbers later for lunch!
No, I’m not pregnant! I just love eccentric tastes together so of like the person I am! Ha