This week I got some blue lake green beans at the farmer's market. I always thought they came from up North somewhere. Turns out they were developed in the Blue Lake Region near Ukiah in California. Later they were further hybridized in Oregon.
They are a string-less snap bean and they snap very easily. They also hold up well for canning.
I sauteed some onion and garlic and then tossed in the beans.
Next I added some fresh chopped tomatoes from my garden. I also added in a several herbs from my garden and a dash of vinegar and sugar. I cooked them till the beans were tender but not mushy. The beans were delicious. Meanwhile I've got some plates drying on the back porch. This time of year the porch heats up with the sun low in the Southern sky. I hope to fire on Thursday. Today I'm working at the gallery. Thanks for reading and for all your comments.
That sounds delicious. I had pots outside drying in the sun yesterday, it was such a joy.
ReplyDeleteHi Lori, thanks, I am surprised at how quickly they dried, firing tonight.
DeleteYour green beans and other veggies look wonderful. Almost everything we cook around here has onions, garlic, bell pepper, and parsley! Can't imagine cooking without these (although I did have a recipe once for green beans with whole roasted garlic cloves and toasted walnuts! )
ReplyDeleteHi Rian, thanks, same with me, that recipe with toasted walnuts sounds delicious
DeleteThat sounds absolutely delicious. I love those tomatoes.
ReplyDeleteHi Gigi, thanks, the yellow ones has splits from too much water but they healed over and were still usable.
DeleteYum. Garlic and onons always add to a savoury dish. I am partial to a little lemon too.
ReplyDeleteHi Sue, thanks, oh a little lemon, must try it.
DeleteThat all looks so deliciously tasty...and I bet it was, too! :)
ReplyDeleteHi Lee, thanks, ah yes indeed it was.
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