Green Bean Omelet

Today was a big day. Picked the first few Swiss Chard leaves to put on the pizza. I guess I could sprinkle some French cut green beans as a topping but somehow that just doesn’t seem right but I think I’m going to go for it anyway. I am resisting, this time, the temptation of chopping some kale leaves into the mix. Don’t know how long I can hold out on that. We use a 5 grain pizza crust so this total pie could be the highest fiber concoction that can still pass for pizza – at least in this house.

While on pizza, we picked up a tip from #2 grandson that could change the way I deal with leftover pizza. The pizza crust as described above, is a 10” round crust. We cut it into 4 equal pieces then each eat 1 1/2 pieces for the meal which leaves me with one piece, a 1/4 of the original pie, for the next day’s lunch. Although edible, not much more can be said for nuking it in the microwave but that’s the way I do it. Simon said the way to do leftover pizza is to put it in a frying pan and reheat it on the stove top. I recognized this as a culinary breakthrough and put it to the test today. Didn’t work so well for me. I think the difference is that the pizza we make is thick with toppings so what happened was that the crust got nice and hot and stayed crispy but the top, not so much. Maybe a combo approach, some frying pan to heat and firm the crust followed by a shorter nuking to heat the top.

Ever have green bean omelets? Old Italian meal that I haven’t had for many years. Nancy whipped one up for lunch using beans that were picked about 3 minutes before hitting the pan. Yum.

This year the garden is taking considerably more time and effort. It doesn’t take any more time to produce a good crop than it ever did. Truth be known, that’s becoming easier each season as the soil matures. The problem is that the garden is shifting purpose from just being a food producer to taking on the role of a show garden. We’re, (us and George), getting people just dropping by to see the garden. I guess it’s mentioned at George and Barbara’s church and bike club so we’re getting more drop-ins specifically to get a garden tour. Nancy’s friends occasionally come by for no other reason than to see how the garden is doing. What that means to me is that I have to start paying attention to how it looks, patrolling a couple times a day to see if anything has passed away or fallen prey to critters. I have to have spares on standby so that if I pull out something that’s not developing properly, I have something on hand to drop in it’s place and not just have an unsightly gap in the row. Weeds? I don’t think so. The tourists quickly ask if that little thing growing between those cabbages is a weed? The repeat visitors want to see particular crops – “where’s the Swiss Chard, I don’t see it”. I really like to hear from the critics – “looks to me like you’re watering too much”; “Looks to me like you need more fertilizer”; “Looks to me like you planted the collards too close together”; “Doesn’t make much sense to me to grow onions, they’re so cheap at Publix”. But my all time favorite comment, which I hear frequently, is “you can’t grow those in Florida”. The fact that they’re looking at them and they’re growing beautifully, just doesn’t register. “Yeah, you’re probably right, this is an optical illusion or a picture I cut out of Better Homes and Gardens”.

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