This gardening season has definitely going well. The weather is not perfect, it has been very hot, but not so hot plants wilted, and having enough rain certainly helps us some. And I’ll admit there was some concern with that late frost in May right after we received our sweet potato slips, but fortunately that didn’t hurt anything.

Green beans are starting to be harvested, as well as yellow squash and zucchini squash. People have harvested some potatoes as well, but for the larger potatoes they’ll need to stay in the ground a bit more. Tomatoes will be soon; we got a late start on those this year, but if you like fried green tomatoes, they are ready.

We are also looking at the time of year when we are doing our heart healthy cooking workshops. People have comfort foods that they like during different seasons, and they are not always heart healthy, as evidenced by posts about fried chicken with fried taters and green beans swimming in ham grease. With that in mind, here’s a recipe favorite using produce that’s starting to come in, that has been lightened up to include the flavors people want, but without the fat and sodium content that can make it not so good for your heart.

Green Beans With New Potatoes

1 small pkg bacon bits (optional)

1 lb green beans

1 onion, finely chopped

2 cloves garlic, minced

½ lb new potatoes, cubed

2c ham bullion (like Better Than Broth)

Add everything but the potatoes, and cook for 20 minutes.

Add the potatoes and cook for an additional 12 minutes.

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