Thursday, September 1, 2011


So my garden has had a rough year, but fortunately there were some survivors.  The other day I found a tomato and a small handful of green beans ready to be picked. I ended up making a tomato and green bean salad mixed with feta cheese, olive oil, and balsamic vinegar. I blanched the green beans, meaning I put them in boiling water for a couple of minutes, then tossed them into iced water to "shock" them.  This way they aren't raw, but keep their fresh color.

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