It’s all green
Pak Choi, Green Beans, Chinese cabbage.
We are mostly eating out of the garden this month, because I set my own personal challenge. I’m cooking everything we eat this month, no eating out. It’s my choice because we have some amazing fresh, organic food.
This week we also have chard, onions, kale, squash blossoms and baby zucchini. I have all these good foods growing just a few feet away from the kitchen door. It tastes like every meal is a special occasion.
Tonight’s dinner includes Glazed Shiitakes With Bok Choy. The recipe is from the NYTimes Cooking section. From my Pinterest page, Zucchinni Everything you will find squash blossom recipes that are baked, not fried.
Rabbits love these long, thin green beans, so pole beans are ideal. The rabbits can’t get to the beans! As the bush beans come on, I’ll surround them with chicken wire.
One of my favorite green bean recipes is the dry stir fry method in Chinese restaurants. These are Pole Filet Beans, French Emerite. If I keep these very productive vines picked every day or two, it will be an extended season.
Beside the kitchen door are pots of herbs. You will be surprised how often you add fresh herbs if they are handy.
There are four kinds of mint near the patio. I keep them under control by cutting a generous spring from one plant every day for my tea.
You can still find herb starter plants at most garden centers. Buy a few herbs. It will turn an everyday meal into gourmet fare.