My kitchen is too warm and I've been gone too much this summer to participate in the July Daring Bakers Challenge, so I thought I'd take you for a tour of my garden.
I have one lone eggplant after the resident bunny mowed down the other, but the remaining plant should provide enough for my summer ratatouille and eggplant parmesan. The basil is still awaiting the ripening of my twenty heirloom tomato plants.
I have two urns filled with rosemary and thyme. They'll be transplanted into smaller containers in the fall and moved indoors for the winter months.
DILLED POTATO-GREEN BEAN SALAD
1 pound green beans, trimmed