What’s going on in the background
There’s always something happening while I’m busy with meal preparations and I seldom have anyone in the kitchen to help me. Sometimes this is just the way I want it, to have the kitchen and my thoughts all to myself. But other times I feel like the little red hen and get all overwhelmed by all of the chopping and peeling and mixing and measuring with the clock moving so fast. When I’m feeling behind like that, my resentment can flare up without warning, catching me and everyone else by surprise. Kind of puts a negative spin on dinnertime.
Here’s part of our first real harvest of Haricot Verts, ends snipped off and ready for the steamer. In the background you can almost see Tyler and his friend out in the yard carving wood stakes into swords. Shortly after this photo was taken, they stood up and began to duel. Within ten minutes the swords were broken and they began a new set.
Here’s the first Black Krim tomato. It fell off the vine and while yummy-ish chopped up with two just-picked Boston Pickling cucumbers and tossed with a little balsamic dressing, I think it could have used another day or two to ripen fully. You can almost see Chris in the background. He’s scooping the leaves and grass out of the pool while Lila crab walks around in the water with just her head above the surface.
Meanwhile, I was inside shredding the baseball bat zucchinis, cracking eggs, grating Parmesan, sautéing onions and peppers, mincing herbs—all for zucchini fritters. Once again I watched the clock go from 6:30 to 8pm and my meal was just getting served and I thought, hell I need a sou chef.
The beans were divine. I do not think I will ever tire of the flavor of these beans, especially when picked so young and tender. They taste like green. I eat them and I think, wow, I’m taking all of this green into my body. Pure green. I’m so happy I planted two more big patches. I need to run out tonight to pick again before they get too fat and tough. My favorite way to eat them is whole, steamed very lightly so they’re still quite crunchy (this only tastes good when you pick them super small) then a wee dab of butter melted on the hot beans, tossed with coarse sea salt and cracked pepper. Sometimes I’ll snip a little fresh dill on top. Truly, the most heavenly flavor in the garden right now, but the Brandywines are coming on, so make room, baby.
"Grass is the cheapest plant to install and the most expensive to maintain."
~Pat Howell
August 17th, 2007 at 6:51 am
We’re pretty much living on beans, squash, corn (from a local grower) and tomatoes including Brandywine and Black Krim; it’s just the best time of the year.
When I get backed up in the kitchen I usually keep it together as long as everything is going well (the first time I did a big Chinese meal my guests had time to get drunk AND sober up before I finally served dinner) but when something doesn’t turn out right or I spill something or I realize I’ve forgotten something, then all bets are off.
August 17th, 2007 at 9:04 am
You’re really inspiring me! My husband just finished Barbara Kingsolver’s new book (which I see you also loved), and we are itching to grow our own veggies. I’m making a real effort to get to the farmer’s market every week. It’s been a change, but it feels like a good one. Thanks for all your beautiful photos and the wonderful stories about food!
August 17th, 2007 at 2:40 pm
I know what you mean re: the kitchen. I feel that way about most housework… I like the quiet and the menial labor most of the time, but sometimes I feel overwhelmed. Or else (I am ashamed to admit) I start to feel resentful, like I’m the maid and everyone else are the ones having fun. That’s when I think, “Oh my god, I’m turning into my mother.”
I smiled at your comment about the beans tasting so green. My gardening friend Dave told me something similar about eating young zucchini that I will never forget. He tasted one when it was about 2inches long, just to see what the small ones would taste like, and he said that it was “wonderful and terrible at the same time… it was delicious, but I couldn’t escape the feeling that I could taste it growing. I kind of felt like a murderer, and I haven’t eaten one since.”
August 17th, 2007 at 6:53 pm
oh, Marcy, I’ve had so many meals where everyone got drunk before the food hit the table. Not fun! Yet fun!
These Black Krim just might be even better than the Black Prince I grew a couple of years ago.
August 17th, 2007 at 6:54 pm
Thanks for stopping by and commenting, Dol! Farmers’ Markets are a beautiful thing. Glad to hear you’re making that a regular addition to your grocery shop.
August 17th, 2007 at 6:54 pm
Kim, I love that. Taste it growing. THat would be a bit much… the beans taste green in a non-murderous way, thank goodness.
August 20th, 2007 at 10:11 am
I remember that frustration of being stuck in the kitchen–but now that my daughters are grown up with their own families, sometimes I miss it (and sometimes not!).
I replanted my beans, too–I hope not too late.
August 22nd, 2007 at 8:33 am
i love those photos!! that is great, and i hear ya, i could totally use a sous chef! i have a 5 yr old one in training, but if something fun is going on outside, i can pretty much kiss his help goodbye… and your bean banter is making me hungry!