The beans are a little hard to see because they are Royal Burgundy, which are purple when on the plant, but turn green when cooked.
I grow only the Royal Burgundy beans because even when they become quite large they aren't very "fat." The seeds don't become too large and the bean is still good to eat.
My favourite variety of peas is Green Arrow. They have fairly long pods and average 8 to even 12 peas per pod. They don't mind this very cool, wet weather. There are still plenty pods on the vines, which is a wonder after the deer have munched on the tops of the vines and the slugs have despoiled the bottoms. We're due for warmer weather over the weekend, so I left the underdeveloped pods in the hopes of another meal or two next week.
I believe that this fresh produce picked this morning to be eaten this noon contains the most health-promoting food stuffs there are. Besides, they simply taste so superior!
It was a very poor summer for some crops: rhubarb and raspberries, at least here on our place. I picked rhubarb only once, but used it in a recipe my friend M. gave me. It's delicious:
RHUBARB PUDDING (from Elaine)
Put 5 cups of cup up rhubarb in a 9" square pan.
Sprinkle with 1 1/2 TBS lemon juice. (I forgot to do this and it didn't hurt the pudding.)
1 cup flour
1 tsp. baking powder
1/2 tsp salt
1/2 cup sugar
2 TBS margerine
1/2 cup milk
Spoon this mixture over the rhubarb.
1 cup and 2 TBS sugar
1 TBS corn starch
1/4 tsp. salt
Spoon this mixture over top of what's in the pan already.
Pour 3/4 cup of boiling water over all.
Bake at 375ºF for 40 to 60 minutes.
Enjoy warm (with vanilla ice cream, of course!)