Each year POD ties to walk the delicate line between trying new things, planting a nice variety of edibles, and planting enough of any given vegetable to make a meal. When your garden is a 10×10 roof deck and a bunch of pots, it makes things tricky.
And, every year, some things work and some things don’t. This year’s experiments included four cherry tomato plants versus the standard planting of two traditional plants. Good thing, too. The chocolate cherry got tossed before it could offer much to the table but the remaining three were pretty vigorous producers (despite an impressive case of early blight). Producing enough, in fact, for an almost-weekly dinner starring or, at the very least, co-starring sweet homegrown tomatoes.
The year’s biggest regret, however, is the inconsistent stream of green (or purple) beans. Next to tomatoes, beans are simply one of the summer’s greatest gifts and next year POD really needs to do something about this. Filet nickel bush beans are pretty marvelous: they’re tasty and prolific, but because of their short life span they take a lot of dedication to keep an even yield on the table. Two rotating pots (with a total of three plants) simply couldn’t come close to keeping up with the demand.
Next year a bucket of pole beans may appear on deck. Perhaps McCaslan, Dade, Kentucky Wonder, or Blue Lake. Your suggestions are welcome…
We do love our beans and our basil. Add them together? Heaven. Here’s a super quick and super simple weekday dinner — a traditional Ligurian dish, actually. Mmmmm. Starchtastic.
First, butcher your basil. Be ruthless, it’ll grow back bushier and happier than ever. Then, make your favorite pesto.
1 c. beans, snapped into 1-2″ pieces (we used purple, French, and yellow string beans)
2 medium-sized red-skinned potatoes, cut into 1/2″ cubes
8 oz tortellini
1) Bring a large pot of water to boil. Toss in a bunch of salt.
2) Add potatoes, boil 5 minutes.
3) Add tortellini, boil 2-5 minutes.
4) Add beans, boil 5 minutes (adjust bean cooking time to your personal preference)
5) Drain, toss with pesto, top with cheese. Eat.
Green beans are a wonderful, wonderful thing. If you’re an urban gardener, odds are you don’t have room for the gorgeous towering beans castles that make one of gardens POD knows so striking. (Well, the beanscrapers and the adjoining poulet maison, really tag-team the eye-catching.)
The perfect solution for roof deck gardens? Filet nickel — a high-yield, short-lived French bush bean. These little suckers do well in two-gallon buckets — two plants in each bucket. They grow quickly and produce in one or two concentrated spurts. It means you’ll have to replant often, but POD tends to have several buckets at different stages of maturity to keep a steady stream of beans flowing into the kitchen.
Since beans are highly susceptible to disease this quick rotation keeps nasties in check, too.