Beans and thoughts of Jack

Yesterday while working in the garden under the most beautiful of blue skies and picking loads of beans, I looked up and saw this,

Beans growing well beyond their 8+ foot poles, reaching for the sky, and for the rest of the day all I could think about was 
Jack and the Beanstalk 

The beans were promptly picked and turned into a favorite on our summer table,

Bean Salad – recipe courtesy of my mother-in-law

* Beans – a lot (enough to fill a large bowl), freshly picked, ends trimmed and boiled ever so lightly (2-4 minutes) then thrown into an ice bath (no spongy, chewy beans please, only fresh crunchy beans need apply here)

 * Tomatoes – an equal amount to match your beans, it is summer after all – chopped thinly

 * Garlic – 4-6 raw cloves (you know garlic is really good for you!) – minced or squeezed through your garlic press; Better yet if you have a morter and pestle gathering dust in your kitchen, dust that baby off and unleash some stress upon that garlic! Now add 1 tsp. water to that garlic to make a paste

* Fresh Parsley – handful, chopped into submission

* Salt

* Pepper

* Olive Oil

* Vinegar (white, red or balsamic – your choice)

Mix the cooled beans, with the tomatoes, garlic paste, parsely, salt, pepper, olive oil and vinegar, toss until coated – refrigerate any leftovers for several days

Must get back out the garden so much harvesting, cucumbers, beans, tomatoes, herbs, peppers, more raspberries, blueberries, mustard greens, rhubarb and sunflowers all need to be picked in the next few days!  All the yummy goodness on the table each night helps me remember why I spend all those hours out there in the dirt!  See you back here on Friday, for {This Moment}