This is the time of year when surplus is the word when it comes to the fields and gardens around us. Harvest, harvest, harvest day and night. What to do with the surpluses.
Everywhere you go people are handing you zucchinis. There was a time on Vashon when they would regularly show up in your shopping bag after you got home from the market. The checker had thrown one or more in there for you, spreading the wealth.
Anyway, I was actually thinking of beans here, green beans. In Spain they served them in a broth which I loved. So, that is what I am doing lately. The beans are cut into one inch pieces maybe at a bias to make them more interesting looking. Then for each serving cook in one cup of bouillon. The amount for two people could be cooked in two cups of broth. Then it is served in the broth in a bowl with a spoon.
Of course you can only eat s much fresh produce and that is where freezing and canning come in. This is a big chore at times trying not too have waste.
OK, just giving you a snapshot of the time and place. Off I go now to work on preparations for the Veranda.
serve with a spoon loves, Felipé.