Come pluck me!
It's as if I had sprinkled some magic dust and uttered some right words, 'Grow! Grow! Grow!' The long beans are doing an amazing show - dangling free and showing off their long slender body. I 'm really happy 'coz a first attempt with the long bean has been giving me loads since 6 weeks ago. Previous planting with bitter gourd, brinjal and chillies have resulted in meagre harvest. The bitter gourd failed miserably. One by one, the sprouting young shapes inevitably turned yellow immaturely and on closer inspection , the black marks showed they were pricked by pesky insects. Now, it's sweet success - the long bean rulz!
Healthy looking long bean - no aphids want them. I wonder why as other plants are under attack.
Our harvest - part of a daily supply!
Some have been given away. Others have found their way into a variety of dishes. That's when the recipe books come out and the folks at home get to give their verdict on the new dishes. Thankfully, my live-in helper is just as enthusiastic as I am.
How many ways can the long bean be cooked? Indeed versatility is its name! Think of long bean in fried rice, dhall curries, egg dishes, stir fried with onions and chillies, in mixed vegetables, kerabu, gado-gado. Fresh from the pick, the young tender long bean ( test it -it snaps easily) can be eaten raw or blanched as ulam. Restauranteurs also favour using long bean alongside the brinjal and lady fingers in a certain assam fish curry. We tried a new recipe that calls for tempe besides prawn, vermicelli, taufu and sambal belachan cooked with long bean but it didn't get the nod as tempe ( fermented soya bean ) is somewhat an acquired taste.
The pods of this legume have dried naturally turning dark brown and the seeds inside harden. They await another round of planting. Long may the long bean flourish!
My beanstalk twining and twining -no, I didn't buy the seeds from a man who was walking his cow to the market!! LOL