seriously, i only planted a total of about eight feet of green beans; it just seems like acres.
last sunday i went out to the garden pre coffee in order to pick what needed picking before it got hot. uh, no worries there—we are not exactly having “hot” weather this summer. but that doesn’t stop the beans from coming and coming and coming.
in addition to that big basket i picked, i had another three or four pounds in the fridge from the previous few days. the upside of super fresh garden pickings is that they can wait a couple of days to be put up—good for me because i’d rather spend one big whack of time in the kitchen putting up beans than do a little bit each day (not so with tomatoes; for some reason, i don’t mind doing those every day when they are plentiful).
once i had all of them gathered together, i sorted them by size and purpose—very slender young ones for immediate eating, medium sized ones to freeze for future meals, and the bigger overgrown ones to be cut up and frozen for soup niblets (while i don’t like eating those plain, they are perfect for that use).
i know—that seems really fussy, doesn’t it? but i don’t mind; i just put on my audiobook and the time flies. normally on sunday morning i’d be doing my long run, but i have a nagging sore ankle that needs time to rest. so i’m resorting to green bean sorting. like knitting, it’s therapeutic.
fingers crossed that i can still do my half marathon in two weeks (but no worries; i’m not insane enough to “do it anyway”).
and it’s not all green beans and no fun—while i was outside, i also picked a lovely basket full of vegetables for a thai curry. our thai basil is growing healthy any strong; i’m so glad we were able to get some this year.
it has that spicy bite i love and tastes so great in our fresh curry dishes. i really must make time to freeze some for winter; it is impossible to buy in our area, in or out of season.
i discovered several yummy items that are coming to maturity out there as well
purple scallions—if you haven’t had homegrown scallions, you really should explore the option. they are one thousand percent more yummy than store bought. one square foot of dirt will produce all you need and you can rotate that area so that half are always ready to use. so worth the trouble.
and on a similar note—onions are just about ready; the tops are beginning to lay down, though they’re not dried out yet. still, i’ve been pulling one or two as needed. in a week or so we’ll pull them all and lay them on the porch to dry. it is SO nice to use onions this fresh.
and probably my favorite find of the week—little carrots! omg our carrots this year are phenomenal—they love the planting mounds that david made and are growing straight and big with all that wiggle room in the soft dirt. in fact, after cooking all morning and doing some work in the afternoon, i went outside to (finally) thin those babies out. they were ridiculously crowded because i seeded them so heavily (which was necessary in other years, but not this year).
i cleaned all of the above so that when i was ready to cook dinner later, it would be all set to chop and go.
again, i only have maybe six or eight feet of carrots planted, but in a triple row across and every darn seed i planted germinated i think. they were long overdue for thinning actually, but i’m kind of glad i waited because—after several hours of crouching in the dirt, tediously yanking and prying them out—we now have a nice haul of baby carrots for cooking and snacking.
i planted a mix of red and orange varieties, but at the moment i can’t remember the names, sorry. suffice it to say that they are growing very well and are tasty, too, nice and sweet.
at sunset, i sat my butt on the back steps and stretched my legs while pinching off all those tops to add to the compost pile. in other years, i’ve ended up with a range of interesting carrot shapes, mostly blunt and stunted.
but this year, they look like they belong in a seed catalog—straight, pointy, and consistent. good enough for the fair, even . . . and they cleaned up so pretty too, totally worth the work. i love this photo, with its accents of green tips.
and if you think that sizing green beans was a singularly odd and obsessive tic that i had going on, you are mistaken. apparently my penchant for organization extends to carrots, too. representative of a deep psychological issue i bet, but we just won’t go there.
rather than beat myself up and make a character flaw out of it, i prefer to think of it as the kind of behavior typically exhibited by designer types. or to put it another way, an excuse to waste time.
once in a while we all need a little of that. by now it was well past dark and we hadn’t yet eaten dinner so i fired up the burners and got that stir fry going. it was deLISH.
the next thing i knew it was monday morning and guess what?