Hardcore food processing has begun. The picture shows–and I am such a geek I weighed them–about 5.25 pounds of the skinny beans and 1.75 pounds of the fat ones (after processing). Beans get tipped and tailed, cut (sometimes), blanched, cooled, bagged and sealed with a FoodSaver, then put into the deep-freeze. This should last us a while.
I’m pleased with the haricot vert variety this year. VERY productive plants, and the beans don’t get fat and lumpy. My usual rule is “do not sit down” when doing anything in the garden: you tend to get planted yourself. Each bush plant, though, was so laden with these beans I had to break my cardinal rule. The Romas are my favorite, and are great, especially, in minestrone. (Coincidentally, I made and processed about two gallons of that soup yesterday. It’s also in the deep freeze, though I suppose I could’ve canned it.)
Earlier, I had mentioned how I have to relearn how long things take: initially, it is a shock to the system. Now, though, it is meditative, this “work.” But frankly, I was so overwhelmed by the bean-y bounty I enlisted my husband’s help! (Thanks, man.)
Today, it’s corn, and Saturday, it’s peaches. Yum!