The weather's turning and so is my attitude towards the kitchen. In summer, I would rather be outside, just like you, and it can be hard to make time for all that garden produce to make it into anything but some quick salads and grilled dishes (at the beach, no less). Here is a great dish that works for breakfast, brunch, lunch, dinner and pretty much anything in between. I made a big batch last Sunday and it kept us happy pretty much all day.
A green bean and ham hash - take some of those older green beans from the garden (the ones that did not get killed by the frost because they were hiding under the cover of leaves) and chop them up into 1/3 inch pieces. I like Romano beans for this, the wide and flat kind that is loaded with extra flavor and can be cooked a long time if you like a slowly simmered green bean, which I do, in case you are asking. Chop up an onion, some garlic, and a potato. Chop everything pretty small, this is hash, not stir-fry. Heat a tablespoon or so of olive oil, add the onion, garlic and potato and cook until starting to soften, about 8 minutes over medium heat to high heat. I also added pimenton, a smoked paprika, at this point. If you don't have any, a little sweet paprika and cumin might be nice. Keep stirring the onions, garlic and potatoes every minute or so, but letting it all stick a little and brown is okay - that is how you build flavor. Once the potato is softened somewhat, add the chopped or sliced green beans, some chopped ham (I bought an incredible petite ham from Bread and Butter Farm last week) and a good splash of cooking sherry, white wine, broth or water (my order of preference for the liquid). Scrape the pan so the browned bits get incorporated into the liquid, lower the heat, and put a lid on the pan. At this point, the vegetables are both sauteeing and steaming. Wait about 10 minutes hear, stirring once or so and adding another splash of liquid if it is getting very dry. Add salt and pepper to taste, after 10 minutes, and a splash of cream, half and half, or milk - the dairy helps bind all the flavors and keeps the vegetables from getting dry. Stir and sautee another 5 mintues or so, adding another splash of dairy as needed, and that is it. This is great served with an egg on top, over easy or over hard, or scrambled on the side. But really, it is great on its own with nothing else and will keep you going for the whole day. So you can go out and pick apples, take a hike, put the garden to bed, and all the other stuff that still keeps you outside a little longer. Winter is not here yet!