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Yes, some insects are loving our green beans. Actually the beans are doing very well, but I have noticed some other plants that might need a little helpful intervention earlier than later. A few beautiful but deadly spotted and striped beetles have been caught creeping across the leaves of our eggplant and cucumbers. It's only a matter of time before I see more of them. Any ideas? I'm thinking of floating row covers or some organic spray. Not sure.
But our tomatoes are growing! We have 11 tomato plants. None are ready yet, but there's promise in the air. My youngest keeps referring to them as little green potatoes.
Last night we enjoyed some homegrown and store-bought veggies in the form of:
Penne with Garlic, Sweet Peppers & Parmesan
Mozzarella, Tomatoes & Dwarf Basil
& (my favorite) Chopped Kale Salad.
It's from the CSA we used to belong to. (I miss it!) I tweaked a few things to pump up the flavor a bit. What's great about this is that it lasts in the fridge for many days. (Not sure how long that is since it gets eaten quickly...) The first day it's crunchier; the consecutive days tastes better; the kale seems to soak up more of the dressing. Enjoy!
Chopped Kale Salad
1 small or 1/2 large bunch of kale, stems removed, washed, roughly chopped
1/2 red onion, finely chopped
1/2 head red cabbage, chopped
3-4 Tbsp olive oil
2 Tbsp. lemon juice
2 tsp. sesame oil
4 tsp. Bragg's Liquid Aminos
1-2 Tbsp red wine vinegar
1 Tbsp water
salt & pepper to taste (I omitted these)
Chop kale, cabbage & onion. Put in bowl. Mix the remainder of ingredients in a smaller bowl; pour over and mix well. (use your hands!) Cover, refrigerate overnight and then serve (or eat right away like we did - still good!)