After spending all spring planting, watering and weeding; I love the time when you can finally eat from your garden. Especially the first few veggies, whether they are some barely red tomatoes, or some itty bitty squash.
I couldn’t help myself, it seemed like the summer squash were staying at three inches for a week and not maturing so I picked them when they were still pretty little. I like picking he squash when they are young and tender, when they get too big, they are only good for zucchini bread -at least I think so.
I grew some purple green beans this year and even though I planted the green beans and the purple green beans at the same time, the purple ones seem to have matured faster. So when I went out with my 3 year old today to get stuff for dinner, she helped me pick the purple green beans, basil, dill, and I picked two little summer squash. She loves hunting for the veggies, and of course taste testing them to male sure they are good.
Stir frying the veggies goes really fast, just about 4-5 minutes tops on medium heat. Thankfully it was that fast, because my one and a half year old was starving. She ate about half the purple green beans.
If you don’t have purple green beans, regular green beans will also work. Or if you just want to fix the summer squash, it is also delicious by itself in the dish. Just to let you know, the purple green beans will change color; from purple to green.
Ingredients
- 1-2 Summer squash
- 1-2 garlic gloves, minced
- 1/2 lb purple green beans
- 3-5 basil leaves (optional)
- 3-5 sprigs of dill weed (optional)
- Salt to taste
- 1 Tbsp butter
Directions
- Slice the summer squash into even slices, about the 1/8 “.
- Heat a skillet to medium and add a tablespoon of butter and the garlic.
- When the garlic is fragrant, about a minute add the summer squash and beans. Cook for about two minutes and then stir.
- Sprinkle salt, and let everything cook for another two minutes or so.
- Serve warm and enjoy.
