Green beans

The first picking hit the table tonight. Man are they tasty. Got about 6 quarts this picking with a ton left on the plants.

Sounds tasty! When I was growing up my parents had a very large garden and I really enjoyed fresh beans and the first one’s always tasted the best.

I’m pretty much just a container gardener. Mostly peppers and tomato’s. I picked my first green pepper this afternoon and had it on my salad tonight. I have a few jalapeños almost ready too. We’re moving into that great time of the year!

Nice! I should have some soon.

Mine are about a week out from starting. Ate a tiny one last night. mmmmm

I got a few of my “royal burgundy” beans last night, and I am going to be up to my ears in them very shortly! Woo-ee!!!

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It’s been a tradition here on my wife’s b-day 7-5 to can beans. This year 7-4/5th we canned 27 qts.
We have not raised any for the past 2 years. we were getting a bit low. 3 years ago we quarted 64 out of 4, 11 to 12 foot long rows.

I have 2 ten foot rows. I’ve been picking every other day to the tune of about five quarts per picking. Raspberries are starting to slow up a bit now so that helps with the amount of time in the garden. Spinach, chard, beets….been eating one of those at every evening meal lately, plus I have plenty frozen for winter use now too.

I stepped in a ground wasp hive this morning while mowing and my right lowering looks likeI have pea rock under the hide. Damned bees. By the times registered the burni had six or seven pretty well imbedded. I’ve got my prescription ointment on them now. If they react much more I’ll have to go for the shot….allergic to these bugs is not fun.

Ralph Wiggum wrote:

I got a few of my “royal burgundy” beans last night, and I am going to be up to my ears in them very shortly! Woo-ee!!!

They turn green when you cook them. ha ha.

suzuki wrote:

They turn green when you cook them. ha ha.

I know. The kids will be amazed!

Tom Sawvell wrote:

I have 2 ten foot rows. I’ve been picking every other day to the tune of about five quarts per picking. Raspberries are starting to slow up a bit now so that helps with the amount of time in the garden. Spinach, chard, beets….been eating one of those at every evening meal lately, plus I have plenty frozen for winter use now too.

I stepped in a ground wasp hive this morning while mowing and my right lowering looks likeI have pea rock under the hide. Damned bees. By the times registered the burni had six or seven pretty well imbedded. I’ve got my prescription ointment on them now. If they react much more I’ll have to go for the shot….allergic to these bugs is not fun.

I wouldn’t figure anything would mess with an angry ole cuss like you!! I had that happen to actually twice…no fun!!!

My friend Ron got his beans in first, regular green beans, and I’ve got three 30′ rows of green beans too. I got about a bushel from him last year and this year I’ll have some of those and all of mine, 3 too 4 bushel? My black berries are ripening now, ate a few a couple hours ago, should be ripening for another couple weeks. Everythings looking great but got it in about a month and a half late, still have to plant broccoli and cauliflower to freeze for winter. Radishes, leeks and beets are on their way. If anyone wants a good pickled beet recipe message me, these beets taste like candy and I’m not a huge fan of regular beets but these win the prize and are canned with cinnamon and allspice.

Well I have to replant all my greenbeans because the deer ate them to the ground. I haven’t been to one of my garden spots for a few days and when going there yesterday morning I expected to see my beans up to the height of around 10 inches or so. The closer I walked to where my beans where planted I wondered why I wasn’t seeing them. I also looked at my friends greenbeans and they were ate down to about half the height they were just a few days before with beans ready to pick, a big disappointment. Theres a couple new young bucks that are putting on new antler growth just across the street plus many other deer and their new fawns so its hard to tell which ones got to the beans.

Ron called me later in the day to say he put up one of those orange snow fences on one end and some smaller lengths of fencing on the other sides so maybe that will help a little. Its just an attempt to keep them out but I know they will be back in the garden soon jumping the fence so I’ll have to replant in another spot. Bought another pack of bush beans yesterday and will plant them this weekend in town here. By the time frost comes I should get a few pickings anyway. Both of us are using culvert reinforcing wire thats about 4′ high and a lot of the tomato plants have been eaten down to the top wire so theres still 4′ left from there to the ground and have tomatoes on them. The tops of Rons beets are now down to about half the height they were, we found out that deer don’t like zucchini much and have left them alone, darned deer anyway! I know the only solution in his area is an electric fence about 30′ high and maybe that isn’t high enough.

Damn deer!

We ate our first harvest of beans last night. Mmmm mmmm mmmm!

Before and after cooking.

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We had our first small meal of green beans last night and they were the best.
Unfortunately the rabbits are decimating our beans this year and we will likely not get any more.

Got a recipe for rabbit?

Tom, didn’t see you request until now. We used to hunt rabbits 2 too 4 times a week and shot dozens of them, we shot and ate so many of them that I had to buy a loader to keep expenses down. Here’s the one I used and its great.

First Fry heavily floured rabbit until good and browned until mildly crisp in a frying pan (with a lid on it), to get it heavily floured we put the rabbit pieces in a plastic container covered with flour for about 4 hrs or longer, usually in the morning to give it time for dinner. This lets the moisture from the meat of the rabbit soak into the flour and this creates a more heavily floured piece.

Add one can of golden cream of mushroom soup, a whole medium yellow onion and enough mushrooms of your liking, we used mushrooms we picked where we were hunting at or store bought and thickly sliced, celery seed or powder and milk. After the rabbit is done frying to get it mildly crisp, Cook on low heat for about an hour or two moving the rabbit to keep it from sticking and add milk when its needed, this is why its important to use a lid on the pan and so it gets tender more swiftly.

When the rabbit is to the point where you can almost pull the bone out of the leg its done.

The mushroom gravy is then poured over baked red potatoes that have baked until the skin is starting to crisp up and has a big pat or two of real butter on it, before the gravy.

Have this with those frozen garden green beans, some cottage cheese and whatever else and its get ready for the recliner because the amount you’ll eat you won’t be able to move lol. This recipe has been in my family for along time because all the guys were rabbits hunters. I remember all the guys would get together before thanksgiving and Christmas and hunt rabbits then go home, clean them then sit down and eat dinner. Simple but delicious recipe.

mossydan wrote:

Tom, didn’t see you request until now. We used to hunt rabbits 2 too 4 times a week and shot dozens of them, we shot and ate so many of them that I had to buy a loader to keep expenses down. Here’s the one I used and its great.

Thanks Mossy. I made that cut for Suzuki’s benefit…more of a suggestion/ wise crack.

Personally I have many rabbit recipes.

Your Welcome Tom