Garden Bounty, 2010 Version

The first fruits (or I guess, vegetables) from our garden have come in. They are so good, and pretty, that I thought I'd share some pictures. You'll have to come visit if you want to really share though.

First, the farmer husband brought in these gorgeous potatoes.



Actually, the red-headed helper brought them in all nasty and dirty in a big dirty bucket. When I pointed out the error of his ways, and that he should wash them first, he dutifully took them back out and used the hose to wash them off.

Note to self - I wish I had that outdoor sink we talked about a long time ago...

So when they came back in all clean and scrubbed, they were picture perfect!
You'll note that they are not your typical new potatoes. There are blue and yellow ones, and of course the mostly normal red ones. I think it's the first time for the blue ones, and I admit, I was doubtful...


But they proved to be some of the tastiest ones! Seriously. We taste tested them.
I can hear the person who knows what variety they are snoring away, but if you really want to know, I can ask about them.



We also are getting our first green beans.



These are an unknown variety, except that we know that Kirby's Aunt Earl grew these, as someone gave us the seed they had saved for years. She was a woman who knew her beans - they are so tasty, and if you pick them every other day, never large enough to get stringy.

When Kirby requested that I cook them together, I about balked.

I don't like for my food to touch. Well, hardly ever. Call me crazy, but if the beans are good, and the potatoes are good, why would you want to mess with that by mixing them together?

Well, this obedient, compliant wife did what he asked, and


and


they were very, very tasty.



I'm converted. We even took them to Sunday dinner at Nelda's, and they were well accepted, but you can't trust them - they are forever combining all the things on their plate and eating them...together.

But if you are brave, try them. Just cover with water and about a teaspoon of salt, and cook for about 15-20 minutes over medium heat, or until you can break the potatoes apart with a fork.
I added about a half a stick of butter, cut into pieces, to the hot beans and potatoesIf you are real old timey, you can cook them until absolutely all the vitamins are gone, but 15 minutes or so leaves the beans tender, but with some body.