|Black beans from my garden|
Among the shelling beans I'm trying out are Maine Cranberry beans and Old Mother Stoddard's and a couple other heirloom varieties you can't readily buy. The Roma beans are full of flowers, and I'm looking forward to a September crop. I'm waiting on the others, patiently. The cranberry beans really took off, I'm just waiting for some beans to show up.
|This fresh garden produce became a sauce for ravioli Friday.|
While my garden is feeding us everyday, the farmers market is filling the freezer. I purchased a bushel of green beans to freeze (I love green beans!) and a bushel of tomatoes. The tomatoes are going into making the basis for assorted pasta meals by creating stewed tomatoes with mushrooms and spices. I've only put a dent in that bushel too, though the green beans are put up thanks to help from the DH. Eating locally is a lot of work.
A lot of work, but worth it especially in the tomato department. The tomatoes I froze will form the basis of a lot of really quick meals in the future. Working full time and my love of weaving take up a lot of time. The time I spend in the kitchen today will pay off in the months ahead.