Wednesday, July 26, 2006
The Garden of Highland
This time of year has me thinking of gardening and harvesting. My parents have an enormous garden. We worked in it like slaves every summer, all summer long. I remember weeding from 9-12 and getting maybe one row weeded. This may be my adult mind exaggerating childhood memories, but it was BIG and we did work HARD. We always enjoyed a plentiful harvest. We'd eat fresh picked foods all summer and then can A LOT of stuff. We'd eat corn on the cob, BLT's (tomatoes from the garden on Mom's homemade dill bread), and creamed green beans for dinner. It was simple but luxurious and extravagant and sumptuous and sybaritic (how do you like that word, Josh?). My mom writes e-mails detailing what they are picking and eating (right now: tomatoes, apricots, raspberries, green beans, lettuce, herbs, what else Mom?). I'm so jealous we aren't closer. My own garden consists of a few tomato plants, a couple of herbs and some potatoes that sat so long in the cupboard they grew eyes and Jonah wanted to plant them as an experiment. The potatoes are the only ones thriving. My sister Heather has an amazing garden. It's full of huge, green, lush plants that are actually producing (something my garden does not do so well). She definetely got my Mom's green thumb. Lately she's been harvesting green beans. I've been craving green beans, so drove to Viva Grande! and harvested (for a small fee) some of my own.
Creamed Green Beans (courtesy of Petrea Kelly)
"Cook fresh picked green beans in small amount of water.
Make a white sauce:
2 T. butter
2 T. flour -- cook together, add about 2 cups milk. Add salt to taste and plenty of pepper. Drain the beans and mix them with the white sauce. I like to make quite a thick white sauce and save a little of the bean water to add to it -- it seems to be more flavorful."
If they are really great, fresh, young green beans with little blemish I like to eat them this way:
Melt a few tablespoons of butter in saute pan. Add washed and snapped green beans. Saute over low heat (stirring or shushing the pan - what is that called?) until beans are dark green. Season with salt and pepper.