I'm so excited to be finally picking!
Is there anything better than veggies fresh from the garden -- your own garden?
I have to pick the beans just about every two days so today I made 2 quarts of Dilly Beans and a few days ago I washed, snapped, and wrapped bundles of beans (9 or 10) in a half slice of raw bacon. Then I quick-froze them on a wax paper lined cookie sheet. After they were frozen through, I put the bundles into a ziplock freezer bag. I'll bake or grill these little bundles soon. Oh, they're so good.
The cukes are not coming as hard and fast as the beans, but I'm out hunting for them under the vines and leaves every day because Only Daughter called to share a fabulous and simple cucumber dip recipe with me. Shame on her! Now, that's all I want to eat. Every cucumber has D-I-P written all over it! Here's the recipe for you....
Cuke Dip
1 large or 2 medium cucumbers, de-seeded and grated
1 - 16 oz. container sour cream
1 t. garlic powder (or according to your taste)
Lawry's seasoning salt to taste
Mix it all together and chill. Serve with potato chips, crackers, tortilla chips, veggies or just eat it with a large spoon. The ingredients may be tweaked according to your tastes. I think a bit of dill weed would be good in it too! Thanks G!
Addendum to Beans:
Island Sparrow asked about cooking the beans so I thought I'd give a little addition to this post excerpted from my comments....
I do not blanch the beans before wrapping them in bacon. When I cook them, I put them on a cookie sheet in the oven at about 375 and bake until the bacon is a little crispy (half hour or so?) or put them on the grill. I also like to cook beans by first boiling them until tender and then adding them to a skillet where bacon has been crisped and some of the oil drained. Add chopped onion, a chopped clove of garlic, and the beans. Saute until desired doneness. YUM-O!
Oohhh Yum! I love cucumber dip! Someone was just giving away extra garden cucumbers at work today too! Thanks for the recipe!
ReplyDeleteThank you so much for the dip recipe as it sounds ever so yummy. I think it's absolutely wonderful to harvest beautiful vegetables from your garden--there's magic in the whole process and then a delicious treat at the end.
ReplyDeleteYum is right! I love the taste of FRESH veggies with dip! The carrots must be sweet aye? When you grow carrots they always have a sweeter taste. Thanks for the recipe too..mmm...mmm...good!:)
ReplyDeleteDebbie
OK - I was wondering what to do with green and yellow beans. You just wrap a slice of bacon and freeze? No blanching? It sounds so nice and easy.And how do you cook them when you bring them out of the freezer?
ReplyDeleteThanks Jody, I have lots of green beans right now and can't wait to try them with the bacon ~ sounds great!
ReplyDeleteDeb
Island Sparrow,
ReplyDeleteI do not blanch the beans before wrapping them in bacon. When I cook them, I put them on a cookie sheet in the oven at about 375 and bake until the bacon is a little crispy (half hour or so?) Or put them on the grill. I also like to cook beans by first boiling them until tender and then adding them to a skillet where bacon has been crisped and some of the oil drained. Add chopped onion, a chopped clove of garlic, and the beans. Saute until desired doneness. YUM-0!
Jody