I love, love, LOVE fresh, sunwarmed, slender green beans, their sweetness, their bouncy snap when you break off the little stems.
I had some leftover ground pork, so I browned it with some onion and new garlic. Then, when it was crispy and rich brown, I added some Thai fish sauce and sugar, which carmelized beautifully, creating a sweet, salty, crusty, oniony pork confit. Then I threw in big handfuls of green beans and cooked them for a few minutes. Finally, I added a few leftover cashews and a handful of Thai basil. I ate the whole mess over jasmine rice. NOM.
In other news, have you registered yet for “Backyard Food Solutions,” this year’s Gardeners Mini College? Tomorrow’s the deadline for registration. More info if you click here and to the right. Apparently, we’ve hit a record number of enrollees, but there’s still room for you!