As the first leaves begin to fall, summer slowly merges with autumn and our garden is bursting with organic & heirloom veggies! After a late start to the season we are now stocked full of peppers, tomatoes, cucumbers, lettuces, onions, eggplant, green beans, green beans & more green beans! We've been picking & eating kilos of them daily! This summer my favorite dish with those never ending beans is sauteed with garlic & olive oil and tossed with toasted almonds! I can't get enough!! Another great way to use green beans is to pickle them with a spicy vinegar brine - perfect for a Bloody Mary!

We've started jarring our tomatoes for the winter as well - 50 jars down - only about another 200+ to go...The fennel is looking fantastic, broccoli is about a week away and the corn is earmarked for the grill! I am particularly excited about our first crop of brussel sprouts as well. Ahhh the bounty of a full garden - we are well fed for sure!

We've started jarring our tomatoes for the winter as well - 50 jars down - only about another 200+ to go...The fennel is looking fantastic, broccoli is about a week away and the corn is earmarked for the grill! I am particularly excited about our first crop of brussel sprouts as well. Ahhh the bounty of a full garden - we are well fed for sure!


You make me so "homesick." I can't believe I won't be in Bella Italia until next May. Keep writing (and shooting)! Ciao -- Linda
ReplyDeleteAshley,
ReplyDeleteCiao a tutti!
love , love, love your site . the photos are amazingly beautiful .. I am dreaming about the day when I can come to La Tavola! In the meantime, I want to try to make Olives Ascolana, stuffed olives with the real Ascolana olives. Can you suggest a source for the olives? I have searched and searched.
Gracie, Lorraine
Excellent read. I like your style...have a good one!/Nice blog! Keep it up!
ReplyDeleteKitchen Garden
Thanks!
ReplyDelete@Lorraine - I'll ask Jason & get the right olive for you.
@Kitchen Garden - your site is so detailed!! Thanks for your comment/post!