Keepin' Up!

Is it really the end of summer already?

I am in that stage of gardening when I feel like I just can't keep up! Everything is in full swing and the harvest is plentiful! (I recently told my sister and friends I was excited for harvest time, and they laughed at me and called me "Farmer Lauren".) It's a rewarding time, but I also feel overwhelmed. A gardening neighbor of mine agreed, sometimes you just get tired!

Ty ate a whole tomato yesterday and I celebrated! My girls don't eat them very well. I picked six yesterday, and then 21 today!

My second planting of green beans is in full production. It was nice to have two crops this year (I planted a second row in July after my spinach died). We usually have some every couple of nights with dinner, but this yield called for desperate measures!

My favorite way to prepare green beans is simple--just butter and salt. I get a pot of water to a rolling boil, then dump them in and boil uncovered for about 10 minutes.

Last night, however, I broke out a recipe that's a Thanksgiving staple in our house. It's green bean casserole like you've never had it before.... especially if you have fresh herbs. It was to die for!

Herbed Green Bean Casserole

2 (14 oz) cans green beans, drained (or a colander full of fresh beans!)
3/4 cup breadcrumbs, divided (I often put fresh bread in my food processor and pulse it into crumbs)
2 teaspoons dried basil (or a handful of fresh)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1 teaspoon oregano
2 teaspoons parsley
1/2 teaspoon garlic powder 9I tried to cloves of fresh garlic last night and loved it!)
1 cup fresh Parmesan cheese
1/2 cup olive oil

1.  Preheat the oven to 350.

2.  Drain the beans and place in a bowl.

3.  Mix all of the dry ingredients and the oil into the green beans, reserving 2 tablespoons of crumb mixture.

4.  Place in a baking dish and sprinkle reserved breadcrumb/herb mixture over the top.

5.  Bake 30 minutes or until the top is golden and crispy.

Another quick recipe... My neighbor just gave me a bunch of kale and recommended I try kale chips, and I was not sorry! In fact, they were so good I ate them for a bedtime snack (which is usually more like ice cream... a treat I can get away with after the kids are in bed!). It was so easy and so yummy.

1 bunch kale, rinsed and dried well
2 Tbsp olive oil
Fresh Parmesan
salt

Simply tear the kale into bite size pieces, coat pan and kale with oil, and sprinkle with cheese and salt. Bake at 350 for about 15 minutes, or until crunchy. Enjoy!