Berries and Beans

While we've had a couple of "cooler" (80's rather than 100's) days recently, we still haven't had any rain to speak of.

The sky teased us with a few sprinkles last Thursday: we called it an 8" rain as there was 8" of space between raindrops.

Laughing is better than crying which would only waste more moisture.

Now, the brutal heat has resumed. It's a constant struggle to keep both the garden and the yard watered.

Some sections of lawn aren't getting watered and look as bad as the rangelands.

A couple flowerpots didn't survive. This is definitely the year I've decided my yard is much too large.

The raspberries get preferential watering and are going gang-busters, producing scads of berries daily.

By the time I have them picked I'm too pooped to do much with them. Some are, of course, being washed, drained, and frozen for winter use.

I've been looking for sugar- and wheat-free recipes and found a couple I want to try.

But, of course, I'm missing a key ingredient or two, so a trip to the grocers is required. I won't share untried recipes.

The basil I seeded has all come to life. In fact, it's now trying to flower and bolt, which is not desired. I'm cutting it back and dehydrating the leaves via the microwave.

The crispy leaves get crumbled and stored in the empty spice jars I've saved for that purpose.

I've also enjoyed fresh basil pesto with rice or quinoa. Only a little French tarragon has been dehydrated so far, but it's also thriving in its bed alongside the garden. I guess deer don't care for that herb.

The parsley is barely hanging on this year.

Pesto Sauce

• 3 C basil

• 1 1/2 C walnuts

• 4 cloves garlic

• 1/4 C Parmesan

• 1 C EVOO

• Salt & pepper to taste

Blend the first 4 together. Slowly add the oil while blending. Season with salt and pepper.

Whole Life Challenge

I'm back on the Whole Life Challenge, having just completed two weeks of this session, which is only four weeks long for some reason I haven't been made aware of.

Anyway, I'm not to have wheat products (or real sugar) so I tried the gluten-free pasta made using chickpeas and spinach when I wanted spaghetti last week.

Well...my habit of cooking the noodles directly in the sauce (with extra liquid) to save washing another pot didn't work out so well.

The "noodles" seemed to dissolve into a gooey mass in the sauce. It was ugly, but tasted OK.

Next time, I'll dirty that extra pot and only cook enough for what I plan to eat immediately. Lesson learned.

The green beans always decide to go nuts at the same time as the berries. I really don't want to can any this summer. I canned plenty last summer, and Dennis doesn't help me eat them.

Following are a couple recipes I have tried and approve.

Citrus Carrot/Bean Salad - serves 6

• 2 Tbl EVOO

• 1 1/2 C shredded carrots

• 1 shallot, chopped

• 1# green or wax beans, trimmed and blanched

• 1 lemon, zested and juiced

In skillet, heat oil for 30 seconds. Add carrots and shallot. Cook 1 minute, or until shallot is soft. Add beans. Cook 2 minutes or until tender. Add 1 Tbl lemon juice and 1/4 tsp zest. Toss to coat. Serve with salt and pepper.

I've eaten this one hot after it was just made, heated up in in the microwave, and also cold right out of the fridge. It's good either hot or cold. I did prefer it hot.

Green Bean Salad with Basil

• 1 1/2 # trimmed green beans, in 2-3" pieces

• Salt

• 1/2 C finely chopped red onion

(OR shallot)

• 2 Tbl balsamic vinegar

• 4 Tbl EVOO

• 3/4 C fresh basil, chopped

• 3/4 C Parmesan, freshly grated (1 1/2 oz)

• Freshly grated black pepper and salt, to taste

Place chopped onion in a small bowl of water to take the edge off. Leave to soak while prepping the rest.

Blanch beans in a large pot of boiling salted water for about 2 minutes. Drain quickly and plunge into icy water to stop them cooking. They should be tender but crisp.

Drain both the beans and the onions. Put the chopped basil in a large bowl, then add the drained beans and onion. Sprinkle with the oil, tossing to coat.

Add the balsamic vinegar and cheese, tossing lightly to coat. Season with salt and pepper to taste. Chill.

You may need to blanch the beans a bit longer if they're older, or have been in the fridge a while.

Putting that many cold beans into the boiling water stops the boiling for a bit. But they should still be crispy after blanching, not cooked to total softness.

You could add halved cherry tomatoes, or use feta instead of Parmesan. And you could add pine nuts or pepitas (pumpkin seeds) for added crunch and protein.

I haven't tried those suggestions yet, but I will.