I wanted to mention a new book I picked up recently called Serving Up the Harvest by Andrea Chesman. Andrea has written several books including The Roasted Vegetable and The New Vegetarian Grill, and has contributed to The Classic Zucchini Cookbook-all new favorite cookbooks of mine with many amazing options (the roasted kohlrabi has convinced me to grow this veg in the fall).Yesterday we tried the roasted green beans recipe which is in Serving Up the Harvest and The Roasted Vegetable. You can search either book for the recipe on Amazon and I highly recommend you do-it's simple (2 lbs of beans, oil, salt, an oven at 450 for 15 mins) and oh so delicious. It takes the grassy edge off the beans and makes them sweet and juicy. Having picked our plants clean to make this, we are now waiting for them to produce more (and contemplating hitting the farmers market in the meantime). The recipe is correct-there are never enough green beans once you've tried this recipe.
3 comments:
You have no idea how badly I'm lusting after your garden. We live in a townhouse with no land, in the shade. Someday...
Yes, someday! We are loving this garden, and can't wait to expand ourselves (someday!)
And might I add that I'm lusting after your cherry procurement? 21 pounds of cherries is enough for me for a month. If I could get fresh picked cherries at $1 a lb around here I'd eat myself sick every day and be the happiest girl in the 'verse.
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