I am happy to report that after 2-1/2 days of kitchen duty, I now have 20 quarts of yellow beans tucked away in the freezer.  I may have to give some away.  I don’t know what I was thinking when I decided to buy a bushel of the yellow (wax) beans.  Next year I think I’ll get a peck of each type of bean they grow at Hilgert’s.  There are three varieties of green beans to be found at Hilgert’s (this year, at least):  Kentucky Wonders, Bluelake, and Italian.  A peck of each plus a peck of the yellow will give me 20 quarts of a variety of beans.

I did blanch and freeze some of the green beans (the Kentucky Wonders and the Italian).  I have 8 quarts of those.  All in all, that’s a lot of beans!  (Does all this counting of quarts of beans make me a bean counter??)

The food is so pretty this time of year.

Everything is so colorful and delicious.

All you need to do is add a few grains and you have the beginnings of a great meal.

In other food adventure news…

Today I  finally got back to my cookbook adventures.  I may have to rename that as I made something that a friend suggested.  I did not follow a recipe, just (some of) her suggestions.  I stir-fried some of the fresh yellow beans that I put aside just for that purpose, having picked out nice, slender, tender beans.  I added some other veggies I picked up at the Hartville Market yesterday (peppers, candy hybrid onions, carrots, green onions, and zucchini) and then flavored it all with black bean sauce and some chili garlic sauce for heat.

We had it over rice noodles.  Delicious, nutritious, and quite satisfying for our “big” Sunday afternoon meal.

12 Comments on “Beaned”

  1. anhinga says:

    Looks wonderful. You are such an inspiration for healthful eating. I envy all your canned veggies and fruits, just not the canning. 😉

    • Robin says:

      Thank you, Anhinga. 🙂

      The canning can be fun in the beginning. It’s just plain work after that. I have to remind myself (frequently!) that a few days of canning and freezing equals a winter and spring of locally-grown food whose cost is measured more in work rather than dollars.

  2. Joanne says:

    Robin, your veges look amazing! Either the food is brilliant or your camera is ~ maybe both! These photos would like right at home in a glossy cookbook! Yum!

  3. cismonok says:

    That’ll work! I have some tofu ready for a stir fry tomorrow with my yellow wax beans, along with some freshly grown bean sprouts and all over brown rice. I hope mine is as nice as yours!

    See ya soon.

    • Robin says:

      Sounds good, Cismonok. I bet it’s just as good if not better. I thought about adding some tofu or shrimp but it seemed good enough without it. 🙂

  4. Kala says:

    That looks and sounds healthy AND delicious.

  5. Your stir fry looks so wonderful I think I will have to make myself some tomorrow. I picked a huge batch of the yellow beans from the garden last week and have been sitting on them (not literally of course, they are in the anyway, now I have a great idea thanks to your wonderful pics. Thank you!

    • Robin says:

      Thank you, Finallygettingtoeven. 🙂

      Let me know how your stir-fry turns out. Glad to hear you weren’t literally sitting on those beans. 😉

  6. Anna says:

    What delicious photos so bright and colorful! Yum! I haven’t found rice noodles and sure would love to try them. The stir fry looks fabulous along with that crusty bread… nutritious and a great way to eat!

    • Robin says:

      Anna: You can usually find rice noodles in the Asian section in the grocery store. They are yummy but you have to be careful not to overcook them. Like any other pasta, overcooking turns them to a starchy mush.

      Give them a try. I think you’ll like them. 🙂

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