I got this small handful of green beans out of the garden this Saturday, and Jenna tossed them in a pan with some olive oil and sesame seeds for us for part of a Father’s Day dinner (which also included torta rusticana and tomato-basil soup from the Soup Peddler).
The beans had a deep, robust flavor, and a slightly fuzzy texture. Smaller than store-bought green beans, but I thought more flavorful. We also cooked up some store green beans the same way at the same time, so had something to compare to immediately.
Friday I simmered a batch of tomato sauce using about 20 porter tomatoes and assorted herbs from the garden. It had a good flavor, but after blanching the tomatoes and peeling them, I should have squeezed the seeds out, too. It was a little like eating a savory version of raspberry jam and constantly crunching bitter little seeds. Blech.
Have I mentioned cooking is just as much an experiment for me as vegetable gardening? Fortunately, I have more tomatoes, basil, thyme, rosemary and oregano in the garden to do it right another time. Live and learn, live and learn.