Here are our climbing green beans. Amie and Demi really like picking these and eating them raw, a good incentive for me to plant them...my kids are not really into vegetables, except for broccoli.
- Something I learned this month...that if you don't use up your romaine lettuce in a timely manner, they get really tall and bushy and taste kind of strong.
- A recipe I will be using when our green bell peppers are ready:
6 large bell peppers (or two large for the parents and just stuffing for picky kids)
1 lb. ground beef
1/2 cup chopped onion
1 16 oz canned diced tomatoes
1/2 cup quick cooking rice
1/2 cup water
1 tsp. Worcestershire Sauce
2 cups shredded cheddar cheese
Cut tops from bell peppers, discard seeds and membrane. Dice up some of the tops to make 1/2 cup full, put aside. Cook the whole bell peppers in boiling water for about 5 minutes, uncovered. Set them up-side-down to drain. In a skillet cook ground beef, onion and the chopped tops until meat is browned. Drain fat off and then add the can of diced tomatoes-undrained. Add the uncooked rice, water, salt, pepper and worchestershire sauce. Bring to a boil, then reduce heat and cover. Simmer for 18 minutes. Stir in half the cheese and then stuff the peppers with mixture and place in a baking dish or pan. If you are only making two peppers, put the extra stuffing around the peppers. Sprinkle the other half of the shredded cheddar cheese on top, bake covered at 350 degrees for 30 minutes.
How is your garden growing??