Aug
04
2013
1

Bean Season

The garden is in pretty rough shape this year, having been ignored for 3 weeks while we travelled and not getting enough water in general. But the beans are soldiering on, so much so that we got to can some pickled beans.

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Lazy on the vine — these ones will be ready in a couple days.

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Ready to process.

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Spicy beans with red chili flakes added.

Sep
16
2012
0

Picked and Pickled Beans

We’ve had good luck in the last couple years putting some beans in a little late in the season (maybe June-ish) and having them do really well. So usually when the peas are starting to peter out, I start thinking beans. This year was no different, and though they were growing really well I wasn’t paying close attention to them.

  

 

I stuck my head in the bean-pole the other day and realized we had a ton of beans just on the verge of getting too big and turning mealy, so I started picking, and pretty soon I had to go get a bigger box to fill. I ended up with a really good harvest of beans, maybe 8 or 10 pounds, so pickled beans were called for. My grandma Jackie made them and I still remember loving them, still a little crispy, straight from the jar.

Alicia got to work today and canned up 20 pints (one cracked during processing so we ended up with 19). Pretty impressive for a totally home-spun canning operation, since we didn’t make it to Yakima this year. Now to figure out what to do with all these plums…

Written by dan in: Garden | Tags: , , , , | No Comments
Sep
25
2011
2

Can it be?

More canning… I really don’t know how this all fits in with everything being so busy these days. We brought back a box of beans from Yakima and pickled them. My grandma made these and I loved them as a kid, both the regular dill ones, and the spicy ones with red pepper flakes in the bottom. My mouth is watering just thinking about them now.

I’ve been doing a little bit of design work for Panacea, an awesome dinner delivery service here in Seattle. I am all for getting paid in food, especially when it’s this tasty. They did house-roasted beef sandwiches earlier this summer, and it came with a really good Tomato Jam, with big slices of ginger in there. I used the leftovers on egg sandwiches, a burger, and shamefully, straight from the spoon. So I took a shot at approximating it with the Tomato Preserves recipe in my trusty Ball Home Preserving bible. It’s close enough and will have to do… until I can get them to pass along the secret recipe.

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