At spring sign-up meeting, one of our long-time members requested that we grow pole beans. We have never grown them before, other than for seed. Part of the reason for this is that in order for the beans to be accessible for picking, the plants need something to climb, and we aren’t fond of messing with fencing and the like. But it occurred to us that we could attempt a traditional indigenous way of growing beans with corn as their support. As you can see above, it is working marvellously! (Though some of the beans have grown so enthusiastically that they’ve latched onto the corn in the adjacent row, making navigation a bit tricky!) You have the first pole beans of the season in this week’s order, which is good timing, since the bush beans, peas, and broad beans are all finished now.
Fortunately, there is no shortage of veggies in the late-summer garden. In the bag with your pole beans, you have 6 Hot Hungarian wax peppers and the first sweet peppers of the season. You have your usual bag of cooking greens (mustard greens, kale, perpetual spinach, and Swiss chard) and a bag of lettuce, celery, cherry tomatoes, and herbs (parsley, basil, and the season’s last coriander). And on the subject of herbs, do let me know if you’d like extra basil for making pesto (or freezing). We’d be happy to send a plant your way.
Cucumbers and zucchini continue to do well, and the corn is coming into its season. We sent a dozen cobs in each full share this week. I have to admit that I’m not a huge corn on the cob fan, but when the corn is ready I think immediately of my favourite black bean and corn salad, whose recipe I’ve shared below. And then of course there are the dependable roots — potatoes, carrots, beets, and onions — and 6 large tomatoes to top it all off. The tastes of summer…
Black bean and corn salad
2 1/2 cups of cooked black beans
2 cups roasted corn (or just cut straight off the cob if you’re wanting simplicity!)
1/4 cup fresh coriander, chopped
1/4 cup lime juice
2 medium tomatoes, chopped
1/2 cup onion, chopped
1 tsp cumin
1/2 tsp each, salt and pepper
Combine all ingredients in a large bowl. Serve!