The garden is starting to produce! Beans and cucumbers abound, beets are almost ready, eggplants and tomatillos are starting to poke their heads out, peppers are coming in, and in a few weeks we’re going to be inundated with tomatoes. We may even see a few leeks!

I love it!

Produce fresh from your own garden is so rewarding – and so good. The factory-farmed-picked-before-it-is-ripe produce of the grocery stores just can’t compare.

After bringing in our haul, Victor jumped in and made a really good salad with the beans and cucumber.

Cucumber salad

He started by blanching the beans – those purple beans turn green the minute they hit the water – and then peeled and sliced the cuke. From there, he added thinly sliced radishes and thinly sliced onion. The dressing was lemon juice, olive oil, salt, and pepper. We had started a new batch of Limoncello earlier in the day, so we have lots of lemon juice! A sprinkling of feta finished it off.

Very simple and very refreshing!

I sliced up a pork tenderloin and marinated it in Pistachio Liqueur. I pan-fried it and added some mixed mushrooms and pine nuts along with another splash of pistachio liqueur. I would have added pistachios, but we were out. On the shopping list for tomorrow.

Pork and Beans

Really simple and really refreshing.

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