One of the 2 types of green beans we planted have finally yielded a small crop.
These are GoldRush variety beans....
No, they are not ailing, they are suppose to be yellow-green in color. lol I'll be cooking these tonight.
And in the bed out front we picked these over the weekend....
4 good sized squash.
I grilled 1 last night for dinner(cut into slabs for Hubs and I)but have 3 left. Tomorrow we'll have a fish fry and I'll fry up some slices of squash too. It's like fried zucchini but yellow.
And speaking of zucchini(how can you avoid speaking of zucchini in the Summer?!)......here is what I made last week for dinner one night.....
We call it Lemon Chicken but the proper name is "Lena's Chicken". This recipe comes to me by way of an old friend of my mother's. The origins past there are unknown.
It's Chicken thighs dredged in flour and lemon pepper mixture(either the no salt variety or a mix of salt/no salt ones), then pan fried until the skin is browned, but not cooked all the way through.
The veggie is a mix of onions and zuke slices with a can of tomatoes(use crushed or whole) in the pan you browned the chicken in(after you pour the leftover oil out). Put the chicken back in on top of the veggies and put a lid on the pan. This simmers covered for 45 min. while you fix your rice separately.
Then eat it. It is a mighty tasty way to get rid of all that zucchini if you are tired of fried zuke and zuke bread.
I need to thin out my Collard Greens soon. I'll probably do that this weekend and use the thinnings to make a small batch of greens. The young leaves will be more tender but they won't be as sweet as letting the first frost get to your collards before you pick them.
The tomatoes are quietly doing their growing thing. The peppers and salad are not. We are still waiting on the other variety of green beans, the Romano ones, to bloom.
It's been a very weird Summer in the garden.