black krim tomato | Ripe Red Berries

The garden is finally looking lovely…

as a garden should, on the coast of Maine, by mid-August…and the green beans have been abundant. It’s amazing how many beans grow on one bush, organically…here’s a super simple recipe for green beans and it’s yummy served warm or cold.

2 pounds fresh green beans, trimmed

Zest of 1 lemon

2 Tbsp. lemon juice (about 1 lemon)

3 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. cracked black pepper

2 ounces goat cheese, softened and crumbled

In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).

Whisk together lemon zest, juice, olive oil, salt and pepper. Toss with beans in large bowl.

Transfer to serving platter and sprinkle with crumbled goat cheese.

*This vinaigrette can be made up to a day in advance, covered, and refrigerated, and brought to room temperature before serving.

I just have to mention the heirloom tomatoes too. I picked (and enjoyed eating) my first ripened black krim tomato. They are so incredibly delicious and luscious I had to include them…everyone should be able to experience the taste of a REAL tomato – not one which has been trucked across the country, green, ready to ripen ‘on route’ – no.

A tomato which has truly been vine ripened, without chemicals, pesticides or been biologically mixed with some other life form…and not one which you have to take out a loan to afford…one you grow yourself. Simply slice, salt and enjoy – your taste buds will love you!