One of my reasons for gardening is the perfect patterns.

Sunlight on string bean leaves

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If you have never eaten lemon cucumbers, poor you. They are delicious! They are called that because when you let them (over)ripen, they appear the size and shape of lemons, but still taste like regular cucumbers. As a public service announcement I offer the correct stage to pick them. They should have just a tiny hint of yellow starting. Select ones in the store at this color; do not buy if dark yellow. The inner seeds are hardly developed at all. So tender, sweet and crunchy! Rub off the little prickly things and you can even eat the skin at this stage, but I do peel them. Let’s hear it for backyard gardening!

Harvest of lemon cucumbers picked at the perfect time, the first Sungold cherry tomatoes, and some Blue Lake stringbeans

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Stringbeans were my mom’s favorite vegetable. Ever grow something because it reminds you of someone?

Blue Lake stringbeans from my garden

Also on Through My Lens Monday1, Macro Monday, Our World Tuesday, Tuesday’s Wordless Wednesday, Tuesday Treasures, Wordless Wednesday, My Corner of the World Wednesday 1, Little Things Thursday, Friday Bliss, Pink Saturday, Shadow Shot Sunday 2, and All Seasons Sunday1. Thanks so much for visiting here and hope to see you again soon. Please sign up at upper right for notifications of new posts.

I love string beans. They were my mom’s favorite vegetable, too. So fun to pick from the garden. Side note: When you cook the purple ones, they turn regular green and taste just like the green ones.

Purple, regular and yellow wax beans begin their summer abundance.

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I managed to give the vegetable beds some organic August fertilizer and watered in well. The string beans are doing a whole new crop. If we get a warm September there will be lots and lots more!

Purple and green string beans, wax beans, and tomatoes, just picked

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I’ve been using a better grade of fertilizer in my little backyard vegetable garden and it has paid off beautifully. Never had such beautiful string beans, ever! The purple ones cook up green, the wax beans stay yellow, and both are easier to find and pick. All taste wonderful!

Tomatoes, zucchini and three colors of string beans from the backyard garden

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String beans are such a great garden vegetable. I love them raw and also steamed, just with maybe a little butter and lemon juice. The purple ones turn green when you steam them (!!) and taste the same, but the yellow ones (wax beans) stay yellow and taste quite similar. They all taste great to me!

Green, purple and yellow stringbeans just picked, with a stringbean plant leaf

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My friend Sherry has a fabulous garden and cans her own food. I am envious!

Pickled stringbeans, canned carrots and other goodies from the garden, home canned in jars.

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The harvest this year is great. The amazing green pole beans could have climbed to the heavens had I let them and all are bearing so well. If you haven’t tried the purple ones, they do taste great but when you cook them they become green like regular stringbeans. The yellow ones, or wax beans, are very slightly different in taste from the green ones. All are delicious!

Remember, when storing string beans in the fridge, do not put extra water in the plastic bag, as they will get a yucky brown rust on them. Keep them fairly dry and they will keep a lot better. If you can keep them that long. I love them raw as well as steamed with butter, lemon juice and a dash of Spike seasoning. Yum!

Purple, yellow (wax) and green stringbeans just picked

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