Blue Lake Green Beans - a standard and always a favorite
We are trying a new system called the Three Sisters. We planted corn, climbing beans, and squash together. The corn supports the climbing beans, the squash shades and keeps the soil moist around the corn, and the beans give off nitrogen to assist the corn. It creates a happy little garden synergy. So far so good. What a good sport Steve was - I asked him to scoop out fish heads at the market to bury with the corn seeds when we planted the rows. He still moans when I talk about it.
Happy potato plants. We love potatoes - especially new potatoes
Cabbage - so far so good. We love cabbage steamed with a little butter, salt and pepper.
This has been my most successful batch of broccoli to date. Very tasty.
The first planting of beets came in thin so we did a second planting.
- 2 garlic cloves
- 1-1/2 Tbs. fresh lemon juice
- 1/4 C Olive Oil
- 1 TBS minced fresh oregano leaves freshly ground black pepper
- 1 lb. medium shrimp
- 8 - 10" skewers
- 1 - 1/2 cups orzo
- 1/2 lb sugar snap peas
- 1 c. cherry tomatoes, halved
- 6 scallions
- 1/2 c. kalamata olives, halved
- 1 c. packed fresh flat-leafed parsley leaves
- 1/2 garlic clove
- 2 TBS. fresh lemon juice
- 1/4 C. fresh flat-leafed parsley
- 2 tsp. minced fresh oregano leaves
Mince garlic and in a bowl whisk together with lemon juice, oil, oregano, pepper, and salt to taste. Shell shrimp and devein. Add to marinade, stirring to coat. Marinate shrimp covered and chilled, 1 hour.
Prepare grill. Soak skewers in warm water 30 minutes.
While grill is heating, fill a 6 quart kettle three fourth full with salted water and bring to a boil for orzo. Trim sugar snap peas and cut cherry tomatoes in half. Thinly slice white parts of scallions. Finely chop parsley.