One of my Dad’s friends from work, Ramon, very generously brought in some beans from his Mother’s garden – so many, in fact, that it appeared to be a bumper crop! To honour Ramon and Ramon’s Mother for sharing these lovely green beans, I decided to make something extremely simple to really appreciate the flavour of the beans.
For this recipe, it was prepared with love by our whole family, together, and as soon as it was finished, we ate ALL of it that night, with the exception of what we’d packed away for my Dad’s lunch at work the next day. We all worked together to wash the beans and nip the ends off, and then slice them on an angle finely, sliced ham into small pieces, and minced three cloves of garlic.
My brother’s been going to UBC Farm‘s Farm Wonders program since early April, every other week. UBC Farm is the only organic farm in the city of Vancouver, B.C. and is entirely student-run. It has been a lot of fun for all of us, as we learn about the plants and their growing cycles, insects that are helpful and harmful to the plants, etc.
Last week we harvested lettuce for salad. I have both read and heard that lettuce is very easy to grow and grows quickly, but I genuinely had no idea before just how quickly. I was amazed.
Bread was also made, and although it wasn’t gluten-free it was still fun – the wheat is freshly milled and ground into flour, so all the better. Later we also went to visit the free range chickens (a controlled study, so feeding the chickens wasn’t allowed) and collected seven eggs; the eggs are sold at their farmer’s market and when they have their children’s summer camp, the eggs are used for cooking and baking by the children.
One of the boys, James, in my brother’s gardening class made a wonderful, magnificent salad dressing for the harvested lettuce, freshly picked from the garden. This was what was left of the dressing.
We also thought it would be a lovely marinade for chicken or pork. It was so good that we had to ask what he used to make the dressing and if it would be okay to share his creation here, which he said yes to – thank you, James!
See more photos of UBC Farm after the recipe!