Photo credit: Jessamyn Roll
'Fortex' is in the house! These tasty pole beans (Phaseolus vulgaris) have clambered up the rope trellises in the raised beds and fruited heavily, paying no heed to the hordes of jabberkneed feebles that find their newly emerging foliage particularly toothsome. These beans grow long without turning tough. With the tips taken off in crisp snaps (...no strings, Ma!), they're ready to be tossed into a hot pan with a flick of salt, a modest amount of olive oil and an immodest amount of chopped garlic. Keep stirring until the beans green up; keep stirring some more until they dimple and blister; then enjoy: these beans have flavor.
Newly blooming: Anemone tomentosa 'Robustissima' (Japanese anemone); Linum perenne lewisii (blue flax); Machaeranthera tanacetifolia (Tahoka daisy); Clethra alnifolia 'Ruby Spice' (summersweet).
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