Beans and Greens Salad

Wait…you didn’t think I preserved ALL of my greens, did you? Of course not! I’m managing to eat some, though hardly as many as I probably should. Besides sauteed in garlic, this is probably one of my favorite ways to eat them. This particular version was made with the greens of yellow beets. Yellow beet […]

Dijon Potato and Green Bean Salad

Remember my abundance of green beans? And my sad little potatoes?

They’ll make a happy little salad.

About half a pound of potatoes, preferably small and garden-fresh
About half a pound of various fresh beans (string, romano, wax, etc.)
A large tomato, chopped
A handful of basil
Juice of 1 lemon
2 T olive oil
1 T Dijon mustard
Salt

1) Bring a small pot […]

The Great Bean Conundrum (plus a 4-bean salad to can)

I am drowning in beans. Somehow, the two 4-foot rows that I planted in my community garden plots are producing an average of about a pound of beans a day. Never, ever would I have guessed that they would produce so much. The obvious solution is to preserve them, but beans—the classic low-acid food—are a […]

Green Bean and Beet Salad

Simple, improvised salads are one of the purest joys of summer. Get a few flavor combinations down, and you’re set. Mark Bittman’s recent list of ideas of 101 salads is a great place to start, but really: just toss together whatever comes in from the garden and eat what you like. Not coincidentally, things that […]

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