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Now that’s what I call a garden salad

By Penny Stine

Just as Rene Descartes came to the conclusion, "I think, therefore I am," about himself, during this time of year, I cannot help but say, "I garden, therefore I eat."

Seriously, I grow things so I can eat them. I knew I had enough green beans to eat 'em for dinner last night, so even though I wasn't sure what else would be on the menu, I went out to pick green beans when I got home from work. Some were hiding, like the one in the photo on the left. 

These are either Smeraldo or Algarve beans, both of which are Roma-style, long, flat pole beans.

I also saved seeds from last year, which means they could be the Kwintus variety, but I'm pretty sure I remember where I planted those particular seeds and it wasn't on this trellis.




These are seriously good green beans. After growing several different varieties of other bush and pole beans, I've learned my lesson. Stick to the Italian, Roma varieties. They grow like crazy and produce until it freezes. Plus, they're simply delicious, like nothing you can buy at the store. They freeze pretty well, too. They don't taste as good after freezing as they do right after picking, but they're better than frozen or canned beans from the grocery store.


And some of them are easy to find, especially when they're kind enough to grow so conspicuously. 





While picking beans, I discovered I had a few more things that were ripe and should be picked, so I filled my basket.

I think I ended up with Thai and cinnamon basil, two Indian cucumbers, a yellow sweet pepper,  purple and green broccoli sprouts, a bunch of green beans, some rat's tail radish, and a couple of tomatoes. 

Once I brought the tomatoes inside, I discovered they weren't as ripe as I thought they were, so those got left in the basket on the counter. 

Everything else went towards dinner. I grilled a salmon fillet that had been in my freezer for countless ages, added avocado, lemon juice, a peach and a couple other miscellaneous items from the fridge and tossed it all together for an extremely satisfying salad for dinner. 

I can't grow lettuce here in the Grand Valley to save my life. Mine was always so bitter and nasty that I gave up after last year. But after eating my garden salad last night, I thought, "lettuce schmettuce... I don't need no stinkin' lettuce to make a salad!"


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It looks delicious.  I like the green been growing on the palette.

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