June out browsing
Mother-in-law made some delicious apple sauce. See tree in previous post.
I've got a pot of Blue-Lake Beans cooking on the stove. With a little salt and butter added, they're a summertime delicacy. Although it has rather humble origins as a canning bean, many gardeners and growers now consider it a gourmet bean. Its succulent crunch and mild bean flavor are tough to beat. Fine grocery stores and produce markets usually identify it by name (instead of selling it as a generic green bean), particularly when it's harvested at the immature stage and sold as baby 'Blue Lake'. I don't break 'em up but prefer them whole.
Canning and building goes forward
2 days ago