Beanz Meanz Deliciouz

Okay, okay, crappy title but we've savoured the first harvests of fresh dwarf green beans. They're usually the first proper crop to be ready for the picking but this also means the first of the ripe tomatoes aren't too far away - hopefully helped along by some hot weather this week. The sweetcorn is tall and healthy ears are forming. Have picked a couple more Lebanese cucumbers and there's loads more of them to come.

All in all I'm very pleased with the progress of the veggie patch. As I mentioned its been a little hot making some watering necessary, something I haven't had to do much this year. Even though the city dams are filling I try to use as little water as possible.  The veggie patch isn't too big so I hand water with a watering can. Sure it's a bit of work but it's the best way to get water directly to the base of the plant. Using a hose is quicker, however there's always going to be wastage from the overspray. Watering in the early morning or evening allows for the moisture to seep into the soil so it gets down deep to the roots. Personally, I prefer watering in the mornings. Evening watering can result in damp foliage that will dry off slowly overnight creating conditions for fungal problems to take hold, particularly for tomatoes.

Back to the beans. I'd like to share with you a recipe for an East Prussian bean salad that's been handed down in my wife's family. It's simple and about the best bean salad you could ever try (in my opinion anyway). The key ingredient to the dish apart from the beans of course is German Speck, not to be confused with Italian speck which is more like prosciutto. It's cured and smoked pork fat, lard basically and is very similar to Italian lardo. I think of it as extreme streaky bacon - all streak, no bacon! You should be able to find it at good delis. Closer to home my wife gets it at Pete 'N' Rosies deli at the Box Hill Market, Victoria. 



German Speck - all streak, no bacon!

Warm green bean salad with Speck.

• 250g freshly picked green beans, topped and tailed sliced into halves or thirds depending on length.
• 50g German Speck cut into small dice.
• Half small onion finely diced.
• One tablespoon (or two according to taste) of balsamic vinegar or any other vinegar you prefer.
• Salt and cracked black pepper to taste.

Bring a pot of salted water to the boil, add the sliced beans and boil for 15 minutes or until tender. Drain beans in a colander, briefly refresh with cold water. Add beans to a serving bowl with the onion, vinegar, salt and pepper.

In a frying pan melt the speck on medium heat. Cook gently until the remaining solids of the speck start to brown and turn crispy, at this point the speck will give off a little smoke. Pour the speck over the beans and other ingredients in bowl and toss. Serve warm.

Excellent with barbecued steak and a lovely glass of shiraz.

Cheers!