Garden to Table: Pickled Wing Beans

Now that I am practicing social distancing as much as possible, I don’t have a whole lot to write about. Plus, I haven’t had a whole lot of time to write. Despite working from home, the quantity of work I have had over the past two weeks have been incredible as I have been trying to support the amazing faculty at Hawaii Community College move their classes to an online format.

When working from home, there doesn’t seem to be a division between work and non-work hours but on this holiday, there were no meetings scheduled and the quantity of emails were much reduced so I got to walk around my backyard a couple of times.

I harvested one bittermelon and a bunch of chives that I fried with some Spam for a morning omelet. That was a good way to start the day.

For dinner, we are planning to get some takeout to support one of our local businesses but since I have some fresh produce, I also made sliced sauteed eggplant with shoyu and lemon and a Korean fried zucchini for some sides. I also had to harvest some wing beans from the garden but since there was already so much food, I decided to pickle the wing beans.

I sliced the wing beans and then salted it for about 20 minutes. I drained out the water that came out from the beans and then added a splash of rice vinegar, a splash of shoyu, some sugar, and rayu and let it sit in the fridge for about another 20 minutes.

That was a quick and easy side dish for dinner! Living Hilo Style.

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