Green Bean, Tomato and Feta Salad

So, I have all these fresh green beans, and after prepping most of them for the freezer, I saved about two cups worth for this salad for dinner.  I served this salad with Greek Marinated Pork Chops and Israeli Couscous with chick peas. That's good eating!

Green Bean, Tomato and Feta Salad
2 cups , fresh green beans blanched for 2 minutes in boiling water and cooled to room temp
2 large red tomatoes, diced
1/4 cup sliced red onion
1/4 cup of Feta crumbles
Place all ingredients in a large salad bowl and toss with Vinaigrette

Greek Herb Vinaigrette
1/4 cup EV Olive oil
2 TBSP lemon juice
2 TBSP White Wine vinegar
1TSP of each: onion powder, garlic powder, dried oregano, dried mint,
salt & pepper to taste
Wisk all ingredients in a small bowl until well combined, pour over vegetables.

Makes 2-4 servings.  Two if you eat a lot of veggies like us!

Chinese food time! Those peas just keep on coming!

With harvesting the last of the Pak Choi, and broccoli, then turnips, beets, asparagus, green beans, radishes and many pea pods, its time to whip up some Chinese food.  This week we are concentrating on Thai, to use the Pak Choi, cilantro, fresh garlic and beet greens.  Pea Pods will be great with pork stir fry and carrots.  I pulled up a few test carrots and although they were only about 2/3rd mature, they will be a great addition to the dishes.

We have had rain for about 40 straight days, the garden loves it but my squash, cucumbers and lettuce needs a bit of sun.  Be careful what you wish for, I thought to myself on Sunday: on the first day of summer June 21st, it was 90 degrees and
70 % humidity!  UGH.

This week I have to cover the grapes, the birds are eating too many, pick the plums on the one tree we have and pick the wild blackberries.  Time to start making jam!

So Much Green!

After 32 straight days of rain we finally had a dry day.  Steve and I took advantage of it and got some chores done which included picking some greens!  Radishes, turnips, pea pods, broccoli, pak choy and Swiss chard.  Every type of green loved the cooler weather and the daily rain.

We also went to pick up some hardware for the new chicken coop, which we will be building this week.  On the way home we stopped at the KC Buffalo Co. which is at 203rd St.  We have been meaning to get there since we moved out to the farm. And we are so glad we did.  We met a very nice gentleman who gave us some education in raising and processing buffalo for meat.  We took our time looking through all the selection of cuts and chose several items to take home, one being bison burgers for dinner! Yummy.  I had to take a photo of these juvenile buffalos  before getting back in the car.  They were taller than me but just teenagers.  The lower field was filled with the more mature animals and boy are they big!  You just don't realize how big they are until you stand next to them.  We didn't hang around since we kept thinking of out favorite State Farm Commercial where the buffalo charges the guys car! Terrifically funny as long as it doesn't happen to you!

So we were told to sear the burgers quickly, I added a pat of butter in the pan first and Steve seared those burgers to perfection.  They were great. Tasty, lean , no preservatives and lower fat content than beef.  My kind of red meat!  I also bought a tail cut to make Osso Buco.  Yummy again!