We harvested all over-wintered parsnip and carrots grown in container last week. Those carrot root centre/core are about to be woody so it was better to harvested all of them. We also harvested some broccoli. Yellow currant cherry tomatoes plants from last year starts to be so generous with producing many tomatoes now. I was very amazed to observe that the number of fruits dangling on the plant at the moment surpassed last year peak season of this plant. On top of that the fruit size were bigger as well. Beans were becoming a constant thing on the kitchen table.
A very fast healthy dish to prepare with beans last weekend was a basic classic Japanese home-cooking dish which is green beans with sesame sauce. I got this recipe from chef Yoshihiro Murata's Japanese Home Cooking with Master Chef Murata cooking book. It took less than 15 minutes to prepare this dish.
Green Beans with Sesame Sauce
170g young green beans cut into ~4cm (cook in boiling water with a pinch of salt until tender but still crisp, shock in cold water and drain)
1 Tbsp toasted sesame seeds
1 tsp soy sauce (because I prefer strong taste or 'koi aji' I used 3 tsp soy sauce)
1 tsp sugar
Chop the sesame seeds with a knife (I did not chopped the sesame seeds) and combine with soy sauce and sugar in a medium bowl to make sesame sauce. Dress the green beans with the sauce.
The first harvest of Lebanese eggplant for this spring from our 2 years old plant. Asian leaf green like red choi were also harvested and it ain't look pretty. The poppy flower stalk can even go through the holes on the leaves.