Tag Archives: green beans

Todays Harvest Basket 6/15/2013

Greens and beans

Kale,and lettuce. Mid June and not bitter.  6/24/2013. photo: PBH

Kale,  green beans and lettuce. Mid June and not bitter. 6/24/2013. photo: PBH

It is surprising to find salad greens and kale that are not bitter in mid June.  It’s been a beautiful early summer with plenty of rain and sunshine. So, my guess is that the lettuce and the kale are still tender because they are growing fast and picked as soon as they are mature.  A few days later, the lettuce still in the garden bolted and was very bitter.

Little kale leaves went into the salad bowl. Larger leaves were sautéed with garlic and cooked in a pasta dish with sweet red onions. Since kale is a super food loaded with nutrients. The next seeds of kale will be planted for fall harvest.

Todays Harvest Basket 6/15/2013

A salute to summers best salads!

With Make It Your Own recipes

lettuces and chard. Photo by PBH

lettuces and chard. Photo by PBH

With this beautiful romaine lettuce, I’ve been inspired to make my own Caesar Salad Dressing. See it on Hub Pages soon.

Non-bitter late lettuce

No bitter lettuce here

Romaine lettuce fresh from the garden in mid June. It takes very few plants to get a meals worth of green beans. Photo by PBH

Romaine lettuce fresh from the garden in mid June. It takes very few plants to get a meals worth of these bush green beans. Photo by PBH

Harris Seed sent 5 seed packets of my choice for trial. I’ve never grown their product, so I thought I would give it a trial. There will be a full report on all 5 varieties at the end of the season.

But these two vegetables are doing exceedingly well. I just couldn’t wait to tell you because you still have time to get in a crop of beans and a fall batch of this Romaine lettuce. Leaf lettuce is my favorite, but if a Romaine can change my mind, Kruger may be the one.

All other lettuce is gone for the season. As we jump into full fledged summer, my juicy leaf lettuces have gone on to bolt, bloom and produce seed. The only lettuce still growing bitter-free is the Kruger.

Get this: Kruger has just started to bolt – a week or 2 later that all the other lettuce. It is not bitter.  I sat there like a rabbit in the garden, taste testing a leaf from a few different bunches of this cos lettuce.

Kruger Romaine is beautifully formed and nearly every leaf is edible. It stands tall but tender.  There has been a minimum of insect problems and no disease.

The Lewis green beans are beautiful and the plants are loaded. Keep them well picked for the slender haricots verts to appear bountifully. If you do not frequently pick beans, they will grow bigger and thinker. (and tougher)

Plant a few beans every two weeks for a steady supply of green beans this summer. photo: PBH

Plant a few beans every two weeks for a steady supply of green beans this summer. photo: PBH

From the catalog:
Lettuce – Kruger MTO SKU: 11196-00-02
75 Days. Kruger Romaine lettuce is an improved Parris Island Cos type that offers growers’ resistance to Corky Rot. The heavy, tall, upright heads of Kruger produce crisp green outer leaves that are slightly puckered. The hearts are creamy yellow and have a very tender and sweet flavor. When harvesting Kruger lettuce, there is very little waste, which leads to more useable product and higher returns per acre.

Bean – Lewis SKU: 11016-00-01
53 Days. Lewis green bean produces early, big yields of 3-4 sieve beans, on upright plants that offer a high pod placement for easy mechanical or hand harvest. The attractive medium-dark green, round beans are 5.5″ in length, straight, smooth and have slow seed development. Lewis green beans have an excellent eating quality and an excellent disease package that includes resistance to BCMV-1 (US 1), Beet Curly Top Virus, Halo Blight and Rust along with intermediate resistance to Bacterial Brown Spot. Patent Pending.

Kale Dwarf Blue Curled heirloom Seeds Brassica oleracea

This beautiful almost blue and very frilly kale is from Botanical Interests. We’ve been picking as needed, but with the launch of summer, I harvested it all today. The smaller leaves will be part of a fresh spinach salad. The biggest leaves will be chopped, blanched, frozen.  Sometime later it will be used in a pasta and sausage dish,  qiiche or, potato soup recipe.

I have more seed in the packet. It will be sown in late summer for a fall crop. The kale that gets a touched by frost is sweeter. The ideal method of growing kale is to plant an early spring crop, use the garden space for a summer crop, like bush beans, and sow kale again in August or September.


  • Lewis green bean and Kruger Romaine lettuce from Harris Seed


Todays Harvest Basket 6/24/2013. photo: PBH

Todays Harvest Basket 6/24/2013. photo: PBH

Todays Harvest Basket Sept 18, 2012

Todays Harvest Basket Sept 18, 2012

End of the garden vegetables. A few green beans that haven’t been eaten up by the bugs. They will be steamed and served with lemon and chives. (RG)

Peppers are beautiful but smaller than usual this year.

The red peppers are Red Cheese, sweet and mild. So called because at one time the red pepper was used to color the wax used to coat cheese. (BC)

The black peppers are just barely hot Black Hungarian. Thinned walled (BC)

I picked a couple dozen TAM jalapeno. These peppers have the flavor of jalapeno but are with less heat. I’ll use some of these to make a bottle of pepper vinegar. (BC)

The yellow pepper is called Ozark Giant. It is big, thick walled, sweet and juicy. (BC)

A couple of beautiful Gold Medal tomatoes, also much smaller than usual. When sliced, these tomatoes are a beautiful gold yellow with red centers. Gold Medal is an heirloom with that rich  tomato flavor. (BC)

Riesentraube Tomatoes are the 30 or 40 sweet red 1-oz fruit (BC)  An excellent salad tomato and I have dried hundreds of these tomatoes this year. This winter they will go into soups, stew and chili. (BC)

There are some small eggplants that will be become a simple version of ratatouille to serve over pasta. There are three small eggplants in the upper right corner of the basket. The leaves of this plant are lacy with so many flea beetle holes. (RG)

Ozark Giant

Hungarian Black

Red Cheese


(RG) = Renee’s Garden

(BC) = Baker Creek Heirloom Seed

Green Beans, bugs and bunnies

Garden Report 2012

Green Beans are a summer favorite I seldom eat in winter. Because as you know, everything tastes better home grown and garden fresh.

This recipe is made from last summers dried tomatoes and pesto. This summers green beans and onions. photo: PBH

Green Beans

Green beans are grown from Renee’s Garden seed. I pulled the onions from my garden the last week of June. At first the beans were being eaten up by bugs and bunnies.

The bunnies came and went. Bigger gardens next door or a neighborhood full of cats and dogs sent the bunnies on their way. Repeated Safer’s Soap sprays slowed down the bugs.

I’m growing “Tricolor Bush” and “Tricolor Pole”. Why bush and pole? because the pole beans are ready about a week after the bush beans. I’ll keep replanting beans and hopefully get another crop or two here in Missouri.

We love pickled green beans. These long straight beans are meant to be stuffed into tall skinny jars and pickled. They are refrigerator pickles, meant to be eaten fresh out of the jar. My crisp pickled beans are not cooked by the long process of canning.

Maybe we will have enough to freeze a few of these three colors of long straight green beans. The multi colored beans are beautiful in winter time vegetable soup.

Earlier this summer I grew a great crop of French, “Rolande” bush beans. Extra-slim,

“Roland” is a “haricot vert” of filet bean. Pick them and cook them. These straight, skinny beans are tender and need very little cooking.

long and deep green filet or “haricot vert” snap beans. These are a long, skinny French bean that does very well in my zone 6A home garden.

They grew in a square 4′ x 4′ garden. Every week for four weeks I planted another quarter of the garden. It kept us in fresh beans and a bit more to share with Neighbor Patty.

They are extra-crispy, making it possible for Jules and I to come to a middle ground in the kitchen. One of us likes Southern style “cooked to death” green beans and the other likes the California style “crispy and full of vitamins” version.

Green Beans are meant for sucession planting. Planting one patch and a little later planting a few more beans will stretch out fresh green bean season spring to fall. The best way is to plant a few beans, or part of a row every week.

When the first plants are finished producing beans, cut them down, mow them or, snip off the plants. Replant that spot again with more green beans.  If you want to freeze or can a lot of beans at once, this method is not for you.

If I have a few too many green beans, I can share them with the neighbor. Or, it is quick to blanch and freeze a quart size plastic zipper lock bag of green beans. Next, I’ll plant cow peas.


Had to do a little research on how to harvest and store onions because I’ve never had much luck growing them before. It was not a great crop. But the variety of onions were so much more successful than ever before.

Red onions are still in the ground. As are the leeks and shallots. Garlic was lifted mid June.

Gardeners in the Kitchen


I always order several lettuces and spring greens

A good place to start your garden seed order is by leafing through your favorite cookbooks. Renee Shepherd’s cookbooks showcase the best of garden fresh cuisine. Who better to write a cookbook than the person who grows a bountiful vegetable garden?

Renee’s Garden has two cookbooks, “Recipes From A Kitchen Garden” and “More Recipes From A Kitchen Garden.” My cookbooks are tabbed, with penciled notes in the margins and dog-eared. These two very affordable cookbooks ($12.95) have a few food splashes and the occasional sticky fingerprint.

Horseradish is the herb of the year 2011. I’ve ordered ”

Both Cookbooks will inspire you to grow more veggies from seed.

Tricolor Bush” beans and the skinny French “haricot vert,” that are bright green beans “Rolande. I am predicting that Chilled Green Beans with Creamy Horseradish Dressing and Green beans with Basil-Walnut Vinaigrette are going to be garden party and alfresco dining hits.

Best of all, these two dishes are make-ahead recipes that will develop flavor while chilling in the fridge. These two recipes are in the first cookbook, Recipes from a Kitchen Garden.

As an herb gardener, I love that Renee’s cookbooks incorporate edible flowers and fresh herbs in many of the recipes. With these cookbooks, you will enjoy fresh recipe ideas all season.

baby romaines

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