In the last few years I’ve developed two new passions. One, obviously, is cooking. The other is gardening. For three years now I’ve kept a small garden along the side of my apartment building. It’s not much, but it gets me outside and I love watching my plants grow.
There are some flowers, but mostly I have experimented with different fruits and vegetables. This year I’ve got both plum and hybrid beefstake tomatoes, green and yellow beans, zucchini, yellow squash and spaghetti squash, and maybe even watermelon.
I’ve watched through the mainly cold and wet summer as the plants have struggled. The crops are a little behind what they’ve been in years past, but now I can start to reap the rewards. The squash plants are threatening to take over the entire garden and I see the beginnings of two spaghetti squash. There are a half dozen marble-size green tomatoes on the plants.
What’s really abundant now is the beans. Mostly yellow beans so far. As the crop comes in, I know I enjoy them in bean salad, but I wonder what else to do with my yellow beans. I’ve blanched and frozen one batch already, but I’d love to hear your bean suggestions!
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- Squash
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- Beans and tomatoes
