Today’s Pick

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Promising plants

20140523-111021-40221754.jpg These are the onions and shallots. I pulled a shallot for use in one of my dishes this week. It definitely needs some more time, however, it looks like the onion below is probably done. I guess I should pull it, but it looks like something you’d find in a smurf cartoon or something.

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20140523-111020-40220108.jpgGreen beans are looking pretty good. There are even blooms on them. I’m pretty excited about green beans. My husband moved the soil around a bit. I don’t know if that’s helping or if it’s the heat that helps. Any ideas?

20140523-111018-40218569.jpg Tomato plants. I need to buy cages to help them keep upright. It’s  almost falling down. And there’s a Nasturtium plant near the bottom of the frame. A lot of things I read said they are good to plant with tomatoes.

20140523-111016-40216662.jpgZucchini. I’m encouraged by the look of those leaves.

I’m so excited to have it start producing.

 

 

In the front flower bed: I can’t seem to get rid of the rosebush. It just pops up all over the place. 😦

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Garden Update

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We had some trouble with the zucchini and cucumber. I thought I was overwatering, so I cut back. But that was evidently not the right thing to do. So now we’re watering a lot more now.

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The tomato plants aren’t doing that bad.

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The onions are sure taking off.

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The green beans are lookin’ good. I don’t know what’s up with the one without leaves. Maybe bunnies.

 

 

Red beans and rice with green beans

Green Beans

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1/2 red onion, sliced
2 teaspoons balsamic vinegar
1 T canola oil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 bag frozen green beans

DSCN0209 I started the pan on medium – high heat, heat the oil and place the onions in with 1/2 teaspoon salt. Cook for at least 5 minutes or until they look like this.DSCN0214 Then deglaze the pan with balsamic vinegar (it will smoke a bit – don’t put your face over the pan at this point). Dump in the frozen bag of green beans (or you could use raw beans or blanched beans). DSCN0215 Keep stirring the beans so they don’t stick to the bottom You may need to use more oil. The beans will blister a bit and caramelize on the bottom. Add the garlic powder, 1/2 teaspoon salt, or to taste.

 

Red Beans and Rice

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1/2 red onion, diced
1 clove garlic, minced
1 Tablespoon canola oil
1 teaspoon salt
1 teaspoon white wine vinegar
1 Tablespoon cajun seasoning, or to taste
1 bay leaf
1 quart or 2 cans red beans
scallions, to garnish

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Preheat your dutch oven to med-high heat with the oil in it. Place the onions inside, you should hear a sizzle. Season with salt to draw out the liquids. When you’ve cooked them for at least 5 minutes, put in the garlic. Sprinkle in the cajun seasoning and stir it around so that the onions are coated with it. I deglazed the pan with a dash of white wine vinegar (I didn’t have any red wine vinegar in the house).

DSCN0213This is a quart of red beans that I canned myself a while ago. If you don’t can your own beans, just use two 15 ounce cans, store bought. You can rinse and drain those, or you can keep the juices. I kept the juices this time because the only things that are in the jar are beans, water, and 1 teaspoon of salt.

DSCN0216I put in a bay leaf and brought the pot to a boil, then covered and turned it down to a simmer. Simmer for 10 minutes or until the rest of your meal is done. Garnish with scallions. Serve over rice, we use brown rice.