It’s officially bean season. The Blue Lakes are coming in first, with the pole beans right behind them.
The Blue Lakes are really producing . I snipped off the ends and got them ready to cook.
I cooked these up very simply and they were oh-so good! I had some fresh mushrooms in the fridge, so added those in. First, I sauteed some garlic in a drizzle of olive oil, with the heat on Med-High. Threw in the beans along with salt and pepper and the mushrooms. Tossed in a bit of red pepper flakes and let them cook down until they were tender, but but not too soft. They were great! Cooked up in about 30 minutes, so I will be doing this again.
Since we have plenty of fresh basil, I’ll be using that too.
And the tomatoes are starting to ripen up nicely…..
I took a cue from my friend, Pat, from Back Porch Musings and made this Caprese salad. Oh man, is it great! Took me right back to Italy, the whole smell and taste thing. If you love all of these ingredients, you have to make this salad. It’s so easy too. If you haven’t been to visit Pat, she takes beautiful pics, so go over and take a look. I hope to improve my photography when I get my new camera like she has. Gorgeous! She linked to Epicurious, where she got the recipe for this Insalata Caprese, so I’ll send you over there too and you can get it for yourself.
We’re getting spoiled with the blackberries, they keep on rollin’ in too. 
I’ve baked up a couple of blackberry crisps and I’m enjoying them in my morning cereal. YUM!
You can see how HUGE they are from this! 
The hydrangeas in our yard are still pretty, but these are fading. This is a little lacecap that I planted last year and it has the prettiest colors.
The Endless Summer hydrangea is bustin’ with blooms. 
I love this plant!
We have native Oak Leaf hydrangeas growing in our yard and this is how they look as the white blooms are fading, tinged with pink. And, here’s one more visual for you….
Heeeeeere, little birdies, I’m waitin’ for ya. Come on out and play. The neighbors cat down the street.
We did ask her to get down from the bird feeder. 🙂
I’ve been working hard on the deck space and can’t wait to show you everything! It’s looking really good, just a couple more things to get done and it will be finished. Just in time for some summer outdoor chilling!
Rhoda, I’m with the others that won’t be seeing the results of our garden for another month or more! Between the green beans and your fresh picked tomato sandwich in a recent post, it’s making me more anxious than usual for the garden vegetables to be ready for eating!
I love Pat’s blog as well! Something a little different that I saw recently in a Caprese Salad recipe….try tossing your tomatoes and mozzarella with some pesto before adding the dressing. It was oh so yummy!
Have a great evening!
Sheree
Rhoda, your harvest is AMAZING! YUMMMM! Your green beans sound yummy! My FIL grows them and this is how I do them. IT’s very healthy…NOT! I fry and crumble bacon and a chopped vidalia or other sweet onion in a stockpot til crisp, then I add the fresh green beans. After that I pour in free range chicken stock and one chicken boullion cube (or to taste) enough to almost cover the beans. Slowly simmer and stir and add salt and pepper to taste. YUMMY. I can even eat these cold! One of my faves of the summer but I’m sure it goes right to the junk in my trunk!
I normally just look, but this Looks Yummy, nothing is ever as good as FRESH. We have tons of it too and are really enjoying it.
Rhoda,
I just realized with all the bloggers that stop in, you only like 21 of them??
I know you can’t promote all of them, but only 21?? Not me, I don’t blog.
I am so jealous of your garden. One day when my kids schedules calm down I will flaunt my garden too! That cat is too funny!
Did you plant your hydrangea in the shade or full sun? I LOVE LOVE it! I’m getting one next year.
Hi, Toni, that Endless Summer hydrangea gets morning sun & afternoon shade, so that seems to work fine for it. Most of them need about 1/2 day of shade at least. The Limelight hydrangea I have though loves sun & I think can take more sun than most. It’s huge too!
Mmm… that Caprese salad looks so fresh and flavorful! Our growing season appears to be a few weeks behind yours. Here, hydrangeas are just beginning to form tiny green buds. The piX of kitty on the prowl made me laugh. I just posted about a natural hunter myself, but not so nice to pet as yours!
Rhoda, when do you get your new camera? I have been watching for it. I visited the site where you got it. I am interested in getting a camera also. but don’t think I need the video. Did you order additional lens?
Anxiously awaiting.
Becky
I love to cook green beans that way. They are so good!! You can also crisp up some bacon in the pan before you add the beans and it really kicks up the flavor 🙂 I sometimes roast them in the oven with a little olive oil, garlic and S&P. I’m drooling over those blackberries – they are my FAVORITE.
You make me wish we had more space for a garden, your green beans look so good! My tomatoe plants are only six inches high.
The kitty cat is so cute and must have been such a funny sight!
Hugs, Cindy S
Goodness, I want to come live with you and help you eat all of that yummy food, then we can sit a spell and look at your beautiful flowers! I love your entire blog…have been (silently) reading it for over a year. I finally gave in and started a blog. Please visit me at:
http://www.diariesofmygranny.blogspot.com
Oh my Rhoda, can I come for dinner?
You are killing me with your veggies!!! My meager tomato plants have about 2 blooms. You flowers are beautiful also. Think I’ll come to your house.
Bookmarked this post for the green bean recipe. All of that food looks incredible. Have you ever tried buffalo mozzarella for the caprese? It’s to die for.
Oh Rhoda – I love your fresh veggies and those blackberries! I actually grew herbs from seeds for the first time ever this year and they’re still alive. Once we get moved and settled, I plan on growing some veggies. The picture of the blackberries in the cereal reminded me of “blackberry soup” my mom used to make. Fresh picked blackberries, a sprinkle of sugar and a bowl of milk. You could eat the berries whole or smash ’em up. Heaven!!!!
I’m soooo jealous!