The garden has been exploding with tiny wild cherry tomatoes and jade green beans this year. If I sit quietly, I can see so much activity going on:tiny baby anoles climbing the hop vines, wasps buzzing about the bolting basil, honeybees on the squash flowers, earthworms in the soil. The single most important thing we have learned gardening each year is to create an environment that attracts beneficial insects like wasps and ladybugs that will ward off pests. So we keep flowers and flowering herbs like salvia, dill, mint, thyme, cilantro and basil mixed in with the vegetable plants to attract the beneficial insects . This year, so far, we have had no aphids or caterpillars. Additionally, we use a copper powder once every two weeks to ward off fungus and blight due to wet conditions.
Now I am not a huge green bean fan, but these beans are different! They are called “jade beans” and seem to just keep on growing more beans for months on end.
We tend to eat really simply in the summer to let the fresh ingredients shine , and this recipe was born from a surplus of beans and tomatoes one night.
If you get your hands on some fresh green beans, then give this one a try. It will be on the table in 20 minutes!