THE GARDEN

This picture was way back in the spring when I first planted the garden after digging up the garden, I added a bunch of cow manure and mixed it in, but I was told that I should have aged it first. The tomatoes are at each end, with lettuce on the left, two rows of green beans in the middle and puny black-eyed peas on the right. I had some squash, they made one harvest and then died, I planted a second batch with some lime added to soil and they died. No squash next year I guess. I have had the best year of tomatos ever with about 2 dozen tomatos harvested. They were really good. I have planted some "celebrity" tomatos in pots for the fall, we will see.

The lettuce has been really good. It is black english and has really produced. I just wash in, put in spinner and serve.

The green beans have produced about three times and with the help of Julia Childs they have been good. This is what she says to do: Wash the beans in very hot water the moment before cooking. A handful at a time, drop the beans into rapidly boiling salted water. Bring the water back to the boil as quickly as possible and boil the beans slowly, uncovered for 10 to 15 minutes; testing after 8 minutes (usually worked for me as I had fairly small amounts each time). A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done. To serve immediately turn the beans in large saucepain and toss them gently over moderately high heat by flipping the pan (?). This will evaporate their moisture in 2 or 3 minutes. Now if you are going to serve later, you run cold water over the beans for 3 or 4 minutes. This will stop the cooking and the beans will retain color, taste, and texture. Drain, spread them out on a clean towel and pat dry. She does not say this but I freeze them now and serve later. When you are ready to serve either now or later, you toss beans in saucepan over moderately high heat, add salt and pepper, turn into serving dish and add butter.

Bon Apetit