After five weeks in the beautiful Pacific Northwest, we’re back home. Cooking with the Kids will return soon — Ev says he wants to make lasagna. He thinks his mom’s is the best (and I’m inclined to agree), but I think we can come up with a meatless version he’ll enjoy almost as much.
We’re also going to have to come up with a way to use the last of the beans that the boys grew this summer. You may remember when we harvested fresh runner beans earlier in the summer. Those beans were fresh, tender, and bright pink — and delicious when simmered with garlic, parsley, celery seeds, and a bay leaf, then tossed them with salt and olive oil.
While we were gone, the remaining beans on the vines matured, dried, and faded to purple in their pods. They’ll need longer, slower cooking, and a heartier accompaniment. I’m thinking roasted squash and herbed farro, a riff on a fantastic lunch I had at the Seattle Art Museum’s cafe during our trip.
Today, though, I’m taking advantage of the warm Bay Area weather and doing some fall garden cleanup. Dead plants go into the compost, weeds into the city’s green bin (my compost pile doesn’t get hot enough to reliably kill weed seeds; the city’s does). And the few last carrots I found hidden in the soil, still sweet and crunchy? Those are going into my belly.