I was at the Keene Farmers Market this week, so I know that green beans and cherry tomatoes are in abundance right now. It’s the same thing in my garden. Because of this year’s awful late blight, my regular tomatoes are doing awful, but I’ve picked lots of orange cherry tomatoes, at least. I am just glad I canned a million tomatoes last year. I’ve got a few bean plants that survived my spring sheep attack, too, both green and purple. I’ve found the purple turn green really quickly, even when just barely blanched. Sad.
Anyway, I saw this recipe and just had to try it. Everything, including the thyme, is doing really well in my garden, so I am trying to keep up with what I harvest. I had some left over cucumber soup, which was perfect for a hot summer day. Hasn’t it been amazingly hot around here lately?
What a lovely way to use up beans and tomatoes. I think I’m next going to make a tomato cheese tart. I love summer.