For two weeks now I have been anxious to plant a garden here at my moms. We finally had it tilled last week so my excuses were running out and no longer seemed justified.
On top of things to do we celebrated my mom's birthday this last weekend. My sister-in-law made this "garden pudding pie" knowing how much my mom appreciates veggies. Little did she know that it was all I needed to get my lazy butt out back and plant my garden.
Ave had to contribute........
Because no garden should be without a white pumpkin.
As I was working up a good sweat, I was also dreaming up all my favorite fresh veggie recipes, all the canning I want to do, and the convenience of picking right from my backyard. Leaving my garden with all these ideas left me hungry and convinced that I didn't need to wait til' the end of summer to enjoy my long thought-out recipes.
This "Green bean salad" is so fresh in flavor, perfect to pair with any main dish, and Totally easy.
Fresh Green Bean Salad
1 pound fresh green beans, stems removed
and cut in 2 inch pieces
1 Tb Kosher salt
1 garlic clove, whole
1/4 cup fresh flat leaf parsley, chopped
2 Tb capers
1 Tb extra virgin olive oil
1 tsp lemon zest
2 Tb fresh lemon juice
salt and pepper
In a medium size pot bring 2 quarts water to boil. Add 1 Tb kosher salt, whole garlic clove, and green beans. Boil for 3-4 minutes and put directly into large bowl of ice water. Pull out garlic clove, cut in half, and mince 1/2 of the clove. (discard the other piece unless you really want it garlicky)
Drain green beans, and put in a medium size serving bowl and add the minced garlic along with the other 5 ingredients. Season to your liking with salt and pepper and toss to coat all the beans. Serve right away or chill in fridge until ready to serve.