The square of dirt looked daunting in the chill of April. Would anything grow? At first, it was rather pitiful.
I planted potatoes, beets, carrots, radishes, and turnips from which I got a lot of turnips, six beets, and nothing else.
Other things fared better. Enough green beans to share—I roasted mine with garlic and olive oil—yum! Five heirloom tomato plants are still producing a bounty.
Lots of hot peppers—jalapeno, red and gold cayenne, green and red chili will make their way into every sort of meal over the next months. Cucumbers freshen salads, and my favorite yellow summer squash shares its buttery goodness raw and cooked. And I got one yummy watermelon!
Oven Roasted Green Beans
These are great roasting on a bottom oven rack when you have something else cooking
1 pound green beans (Remove stem ends and strings)
6 cloves fresh garlic—thinly sliced
Fresh ground pepper
Extra virgin olive oil
- Spread green beans on a large cookie sheet and sprinkle liberally with olive oil.
- Scatter garlic slices and salt and pepper generously
- Bake at 350-375 degrees for 30 minutes and stir, add 10 minutes cooking time if needed
- Beans are done when the garlic is roasted, and dark spots begin to appear on beans
Make them a little crunchy for a finger food, or use less cooking time for softer beans
Lots of variation—add crumbled bacon or hot pepper flakes