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Summer’s on its way

Nov13

Well, summer is a coming, but we’re still having spring weather, rain, warmth, wind and rain again. Makes the grass grow lovely and lush, and all the spring veges are taking off. So, unfortunately are the slugs and snails, but there are ways and means to deal with them. Can’t wait till the veges are big enough to start harvesting, there is nothing that beats the taste of a fresh baby carrot straight from the garden.
I’m actaually starting the veges of from seedlings this year, as I have left it far too late for a lot of the seeds, but at least now I don’t have the chooks wandering around saying “Ooh yummy”. No, Mrs Pretty  and Roosty have left us for better places.  I do miss them, but until I am at home a lot more there will be no more chooks. Now all I have to do is sort out the peacocks, and the cats.
Meanwhile

Sweet and Sour Green Beans
Serves: 4
Total Time: 15 min

Ingredients

• 3/4 pound(s) green beans
• 2 tablespoon(s) extra-virgin olive oil
• 1 medium shallot, minced
• 2 tablespoon(s) cider vinegar
• 1 teaspoon(s) sugar
• Salt
• Freshly ground pepper

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Directions

1. Place the green beans in a steamer basket set over a large saucepan of boiling water. Steam until bright green and crisp-tender, about 5 minutes.
2. In a medium skillet, heat the oil. Add the shallot and cook over high heat, stirring, until softened, about 2 minutes. Add the vinegar and sugar; stir to dissolve the sugar. Remove from the heat and add the beans. Season with salt and pepper, toss well, and serve.