Tuesday, August 12, 2008
Fresh from the garden...
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....
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!