Yellow harvest

So far, the only vegetables we've been able to pick have been these four yellow beans. I suggested a four-bean salad and the lady explained that I had the wrong idea about that recipe. Still, we worked them into a salad, lightly blanching them to keep them crisp while slightly cooked, and they were mighty tasty.


Despite the tiny yield thus far, the garden is coming along, slowly but surely. The grape tomatoes above are the among the most prolific of the plants, though still shy of ripeness. We have pulled some mint and rosemary from the herb section, both mixing deliciously with local lamb.

See here for more on that.