It's been a bit since I've posted. Mostly this is due to not wanting to try cooking new recipes over the summer because most of July was over 90 degrees and we don't have AC. It's really a shame because I started planting in our expanded garden this year and I wanted to do more cooking. Maybe we'll get AC next spring and I can keep up.
The thing I regret most is not keeping up with the green beans I planted. I have two rows, which is way more than I need for hubby and myself, so I was going to can them. Got myself a giant pressure canner. Then it was just too hot to go out and pick them. I was able to keep the garden watered even through the heat; sprinklers are a wonderful thing.
I was talking to my dad about my beans-gone-by and I knew that green beans, left to grow bigger, become a bean that gets dried and called a Great Northern. I was talking about letting them dry and my dad suggested that I saute them fresh. It worked nicely, but I think they might require some blanching first.
Handful shelled overgrown beans
1 clove garlic, sliced thin
1/2 a tomato, chopped
Olive oil
3 basil leaves, torn.
Saute beans and garlic in heated olive oil. Before garlic turns brown add tomato and any juice that oozed out while chopping and stir in basil leaves. Simmer stirring occasionally until tomatoes and basil have softened.
The tomato was from my garden too. It wasn't all the way ripe, but it had some bruising on its shoulders and was going to take over the whole tomato if allowed to ripen.
I hope to pick back up and post more, now that it has cooled off (although yesterday was 97 and today is 95) and I can get back into the kitchen more comfortably.
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