Tuesday, 6 September 2011

Roast French Beans, Cherry Tomatoes and Black Olives

I have received word from the allotment people that I have made good progress over the last year, it is however succeeded with encouragement to push on over the next year and get on top of the whole plot. So they spotted the bits full of towering weeds then. Damn.

I am currently inundated with courgettes, French beans and runner beans. The corn has actual husks, the Turks Turbans are about the size of golf balls and the cabbages look like they might just make it. There are flowers everywhere, sunflowers, nasturtiums creeping all over the place and fading sweet peas. I planted a dwarf sunflower that has loads of stems on each plant, there are so many that I have even picked a big bunch for the house. So there are plenty of things growing, just alongside so many weeds that I have trouble keeping on top of it all...







I'm planning on making Courgette and Lemon Jam and also a Spiced Courgette and Apple Pickle, that you will be able to buy on my stall at Autumn Graze on the 2nd October at Northumberland Tennis Club. Shameless plug... and I have to use up all the courgettes somehow...

And for the bag fulls of French beans this is a tasty little vegetable side dish I cooked up, it's great with a roast Sunday lunch. Simply roast French beans, cherry tomatoes and black olives together in a roasting tray with olive oil, salt and pepper. That's it. It takes about 25 minutes at 180°C. The beans soak up all the tomato juices and olive flavours, it's really delicious. Add a splash of balsamic vinegar before serving.




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