In this bowl are haricots verts, Garden of Eden and yard long beans. The yard longs are really a pea, a few go a long way, they are delicious quickly blanched and then thrown into a stir-fry. My favorite combo of late; Japanese eggplant, red bell pepper, shitake mushrooms and the yard longs with some onion, garlic and a little sauce made of sambal, hoisin, and soy. Serve over soba noodles or rice, you can add, chicken, pork or tofu for protein. Quick and yummy.
Also the Swiss chard has been phenomenal as usual, this was planted in March and we have cut about 50 bunches off of it and it's still looking remarkably good. I planted more for the fall that is still small but should go easily until December with a little protection. The variety is Bright Lights- a wonderful rainbow of colors.
In the foreground are the first planting of haricots verts, I'm leaving the few beans left to make seed, behind them are the second planting from early July, still green and producing. 
3 comments:
Inspiring! Beautiful beans.
Hi Maria! I love that recipe. Thanks! I still have beans, for the same reason - I planted them in different time. I just don't have such a variety as you. You are doing good job!
Thank you both- One of the best veggies to grow is beans because you can pick them when they are perfect, not too big or old and tough like you sometimes find in the market!
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