Stir Fried Green Beans





Okay that last picture is way too close.

Bush green beans are probably the easiest vegetable to grow, so I am always looking for good recipes to use them up.

This is one of our favorites, adapted from Taste of Home:

You will need:

-1 lb fresh green beans, washed and trimmed

-1 1/2 tablespoons vegetable oil

-1 tablespoon soy sauce

-2 large garlic cloves, pressed

-1 teaspoon sesame seeds (optional)

-1 teaspoon brown sugar

-1 teaspoon peanut butter



  1.  Combine the soy sauce, garlic, sesame seeds, sugar and peanut butter in a small bowl and set aside
  2. Heat a large pan over medium and add the oil.  Stir fry until green beans turn green but are still crisp.
  3. Add the sauce mixture, tossing to coat.  Turn off the heat and cover the pan to allow the beans to soften slightly.  They will be ready in about 2-4 minutes, depending on how tender you want them to be.

This recipe reheats well.


Corn Chowder with Fresh Corn

Does the idea of corn chowder in July seem gross?  Not to me.  It was rainy and cool this weekend, even though the humidity was disgusting.  And on Saturday things continued to go awry, and I needed a comforting meal

First, a tomato jar cracked in the canner.


Then I read the world’s most disturbing book and had to donate it to the library because I could not be in its presence.


(Gillian Flynn’s Dark Places.  Do not recommend.  Should have burned it.)

And my cranberry cosmos are PINK.  See the small one in the middle.  Fuchsia!


So here is my recipe for a very tasty corn chowder.  It uses plenty of things that are in season now through frost.  It would be probably be better in October.  I served it with stuffed cherry peppers using this recipe.  The children were not interested in either, so I rounded out the meal with bread and some watermelon from the garden, which is coming in at last.

 Corn Chowder with Fresh Corn:

(Loosely adapted from Cook’s Country)

You will need:

6 ears fresh corn, raw and cut off the cob

1 15 oz can creamed corn

5 cups chicken broth or stock

6 slices bacon, finely chopped

1 medium onion, finely choped

1 small green pepper, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1 lb. red potatoes, scrubbed and diced

1 cup heavy cream

  1.  Cook  the bacon in a large pot or Dutch oven until crisp.  Remove to a paper towel to drain, leaving the bacon fat in the pot.
  2. Add the corn kernels, diced onion, diced pepper, and salt and black pepper to the bacon fat.  Cook over medium heat, stirring frequently, about 8 minutes, until onions and peppers are soft.
  3. Add the diced potatoes and chicken broth.  Bring pot to a boil over high heat.  Cover, reduce to simmer, and allow potatoes to cook, about 10-15 minutes.  Poke with a fork to make sure they are tender.  Add the cream and the cooked bacon, heat over medium until heated through.
  4. Serve with freshly ground pepper on top.  (I know most recipes say this, but it really improves the flavor here!)





Have a good week!

Broccoli Salad for a Crowd

Broccoli is an interesting vegetable to grow. First of all you are eating unopened flower buds, which is strange. But what is really neat about it is that after the main harvest of big cauliflower-like heads, nine or so inches in diameter, you get little side shoots for a month or so. You can really get quite a few servings out of the side shoots, and there are plenty of recipes for steamed and roasted broccoli that are great for when you have just a few servings worth to cook.


This recipe, however, is for that first exciting harvest, when you have a lot.

It is adapted from a Trisha Yearwood recipe that I copied out of a library book. It is very good.

You will need:

1/2 lb. of bacon

2 lbs of broccoli florets, raw

1 cup mayonnaise

1 T. apple cider vinegar

1/4 cup white sugar

1/3 cup chopped red onion

3/4 cup raisins


1. Cook the bacon, drain on paper towels. When cool, crumble and set aside.

2. Mix the mayonnaise, sugar, and vinegar to make a dressing. Add the chopped onion and raisins.

3. Gently fold in the broccoli.

4. Cover and refrigerate 2-4 hours.

5. Fold bacon in just before serving.

Best eaten the day it is made.


(I served it with Rachel sandwiches for an easy, no cook meal.)

Brussels Sprouts with Bacon and Cream

It is still wintery here, gray and cool, even though we are getting plenty of eggs and wildflowers. The fire continues, although this might be its last day of the season.  (I feel like I have thought that at least five times this spring.)



DSC02570 (1).jpg


Here is a recipe for when nothing springy is ready in the garden yet:

(This is my sister-in-law’s recipe, and my favorite vegetable of all time.  It is somewhat labor intensive as far as sides go, so best to make with a main dish that is in the oven, like a roast chicken or something that is more hands off.)

You will need:

8 slices of bacon

2 lbs of brussels sprouts, trimmed and cut in half

3/4  cup of heavy cream

3/4 cup chicken stock or broth

1/2 t. salt

1/4 t. pepper

  1.  Cook the bacon in a heavy skillet until crisp.  Remove to paper towels to drain.  Leave at least 3 tablespoons of dripping in the skillet.
  2. Turn up the heat until almost smoking, and add the cut sprouts.  You want to them to brown and caramelize.  Stir while they cook, about 5 minutes.
  3. Add the broth, salt and pepper, and reduce the heat.  Cover to let them soften for about 2 minutes.
  4. Remove the cover once they are tender, and add the whipping cream.  Let the cream reduce and thicken, and keep stirring.  They should not look “creamy”.
  5. Crumble the bacon on top and serve.



DSC02560 (1).jpg