There’s a big kid in the garden! Even my almost 15-year-old gets involved with the garden, and though he finds it a bit uncool to get excited about anything, I think Patrick secretly likes the fact that we try to grow food. I’ve overheard him telling the neighbor kids “You should see all the stuff we have growing on the side of the house, it’s crazy.” I’ll take that as genuine interest. 😉

 

Neighbor kid watching in the background 🙂

 

He went out and harvested the very last of our green beans last night. The plants look awful, and we know there will be no more this year. We have so many delicious ways to use our green beans (if they make it into the house without being eaten raw). Here is one of our favorites!

 

Greek Potato Salad 

 

1 1/4 pounds red potatoes, cut into 1″ cubes

3/4 pound green beans, trimmed and snapped into 1″ pieces

1/4 medium red onion, thinly sliced

1 rib celery, thinly sliced

3 T. olive oil

1 T. lemon juice

1 T. chopped fresh dill (or 1 t. dried)

1 garlic clove, minced

3/4 t. salt

1/4 t. pepper

 

1. Place the potatoes in a large saucepan with cold water to cover by 2″. Bring to a boil over medium hight heat and cook for 10 to 12 minutes, or until the potatoes are tender but still hold their shape. Drain and transfer to a large bowl.

 

2. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the green beans, return to a boil and cook for 3 minutes. Drain and rinse under cold water. Transfer to the bowl with the potatoes.

 

3. Add remaining ingredients and toss well. This can be served warm or at room temperature.