BeanedPosted: July 18, 2010
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.