The cucumbers and green beans have taken over the produce drawer and a couple shelves. The broccoli is barely squeezed into a bag. The potatoes are being stored in the office, for lack of anywhere better. I'm out of space.
I admit, this isn't a bad problem to have.
I'm having to be creative to use up produce during dinners, and the other night, I hit on a particularly simple and tasty dish. To put it in perspective, I'm exceedingly critical of my own cooking - most nights, I discuss how the dish is marginal and could have been better- but I got halfway through this meal and said matter-of-factly, "This is really good!" My husband agreed.
Green Beans, Potatoes, and Bacon
1/2 lb green beans, trimmed
5 small potatoes, cut into fourths or eighths (bite-sized)
4 pieces bacon
Boil water, and add beans and potatoes. Boil until potatoes are tender, about 10 minutes, and drain. In the meantime, cook the bacon until crispy. Chop bacon into small bits and toss bacon and 2 Tbsp drippings with the beans and potatoes. Serve warm.
This can be served as a main dish or as a side. The beans and potatoes were our main dish, and I served them with a side of corn on the cob. Although this is an almost-all-vegetable meal, it is surprisingly filling.
My favorite part? The only thing in this dinner not from our yard was the bacon. Garden WIN!