I’ll borrow a line from the Hell’s Angels – garden to live, live to garden.
I found this collection the other day – two varieties of long beans, including the green “asparagus bean”, a wax pepper, and a couple of the long variety of squash we’ve been growing the last couple of years. We’ve found out that squash fruit resting on the ground will get short and fat, none-the-less delicious.
Eating out of your garden can get tedious if you don’t use your imagination.Vegetables can be bland. It’s good to look online or at the store for new flavor sensations. Something I’ve found lately is the combination of lime juice and sesame oil – Wow!
When I’m hungry, all this stuff would go down fine without any kind of seasoning. The Basmati rice I’ve been buying at Cash and Carry comes out sweet and delicious every time, the grains separate and tender, not mushy. It fills the house with a popcorn smell. It’s easy to cook ahead of time, set it in the fridge, and have it ready to throw into a skillet later.
I parboil the beans and squash for three or four minutes and run them under cold water and set aside. Then I toss the rice into the pan with a tablespoon of vegetable oil, very low flame so it heats without sticking. As soon as the steam is rolling off the rice, the vegetables go in, the heat goes off, and we toss in some lime juice and sesame oil. Ready to eat, with squash on the side.
We also had a bbq chicken – 99 cents a pound at Safeway. I bought one for dinner, and another one for the freezer. I wish I had a picture of that, but it was a small one, and you know how fast something like that will disappear around here.