It’s a wonderful time of year when the harvest starts coming in. In August, I’m excited to have corn and melons, which require warmer weather than we normally have, an indication of changing weather conditions this summer. Nonetheless, we have tried planting corn several times before and this is the first year to have fully mature corn white corn. And in August. It is delicious. Tomatoes and peppers are coming in now. Green beans and wax beans have been coming in since July. Plus, we have plenty of pears and apples. It’s time to start canning and freezing to keep all the fruits and vegetables for later in the year.
First up is fermenting the Fresno chili peppers to make hot sauce. This was popular last year and I want to do it again. Tomato sauce and apple sauce next ahead.
In the spring, I planted a six-pack of cranberry bean plants. You could eat them like string beans but I left most of them on the plant. I shelled the dried beans over the weekend, getting about a quart of beans. They dried on the plant and the pods were paper-dry and were easily cracked open. I have never grown a dried bean before and I was delighted by how many I got. I put the quart Mason jar in the pantry, keeping them for an occasion like Thanksgiving.
Shelling these beans from the garden, Betsy remarked how colorful they were.
Such amazing, pastel colors. They must be magic beans but we ate them anyway.
I picked the first tomatoes of the season as well as some Italian green beans. I combined them for dinner, parboiling them beans and then sautéing the tomatoes with garlic before adding the beans.
We have had a warmer than usual summer, I believe, and that might account for tomatoes ripening earlier than normal.
A purple green bean? Yes, it grows like a green bean but its skin is purple. When you cook it, the purple disappears and you end up with a regular green bean. It’s a trick of nature.
On Saturday, we picked purple green beans and blanched them for several minutes before freezing them. I cooked some for dinner as well and they were quite tender.
Here I’m preparing them:
I wished I’d had kids around to show them the magic — watch as the beans turn green right before your eyes!
I vacuum packed the beans and then put them in the freezer.
I hope to enjoy these purple green beans on some mid-winter night.