Green beans Yellow beans Yard long beans Broad beans Garlic One ear of roasted corn One seedless black diamond watermelon ---------- Beans boiled and cooled ---------- Dressing: Lemon? Forgot to get any Balsamic? Thyme? Garlic? Onion? Mustard? Something like that.
It's a beautiful early fall day, too soon for the fig tree's semi-annual migration, but I keep hoping it'll learn how to walk. So far, no luck on that.
EVOO Garlic Salt Moutarde de meaux Balsamic vinegar Tabasco for the green beans
Peanut oil Vidalia onion Red curry paste Salt Garlic Cook & add (at the end): Lime Juice for the yard-long beans
EVOO Moutarde de meaux Lemon thyme Lemon zest Lemon juice Salt Tabasco for the wax and broad beans
And they pretty much ate the plate I sat out. And took a bunch when I left.
The broad beans tasted a little under salted and lemoned, but they kept their color. The yard-long beans had a bit of a kick, but not top of the head. That one I cooked.