Inch By Inch

The square of dirt looked daunting in the chill of April. Would anything grow? At first, it was rather pitiful.

The Beginning (My Plot in Foreground)
The Beginning (My Plot in Foreground)

I planted potatoes, beets, carrots, radishes, and turnips from which I got a lot of turnips, six beets, and nothing else.

Planting Day
Planting Day

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.

Things Are Growing
Things Are Growing

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!

In Spite Of Thieves
In Spite Of Thieves

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
Sea salt
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

19 thoughts on “Inch By Inch”

  1. Lovely! I hope the thieves were animal and not human – that would be so uncool!!! I still have lots of tomatoes, too – the problem is that everything comes at once in the garden – I wish they’d spread themselves out a little more!

    1. Human, I fear. We had an issue this year with all manner of crops being pinched. I was so mad because I had been watching the watermelons, so I could harvest them at just the right time. Someone else was watching them too. Oh, I have a lot of work to do with peppers and tomatoes–they do seem to text each other the day they will be ripe and arrive at the same time.

    1. Hope it works for you and you enjoy the beans. Last time I made the recipe, I overcooked the beans, and they were crunchy–but they were still wonderful.

    1. Ugh–I am double minded about next year. On one hand, I am drawing garden sketches and making lists of what I want to plant, on the other hand, I am groaning.

    1. Labor it was! I have to think about next year–maybe if my son helps…I love green beans in so many ways. Did not get a lot of them, but they were yummy.

  2. The oven roasted green beans sound wonderful! It’s interesting that I roast so many vegetables, and never thought of green beans! You worked hard, Alice. That’s a lot of vegetable garden space to cover. Maybe you and the ground can rest a little bit before planning for the next garden. Wishing you well. I know the floods must still be very distressing, even as waters recede. oxo

    1. Bounty in many ways—have not decided if I will do it again next year or downsize. Hi, to you–I am still catching up from the crazy summer and will be over to visit soon.

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