This autumn we had violet beans growing on our balcony. The summer was so cold that nothing grew properly and it never seemed like a good time to plant the seedlings outside. Well, we finally got some beans and they needed to be eaten this week. I had planned on preparing deer tenderloin this weekend and decided to serve it with rosemary-thyme potato wedges, red wine sauce and a bean-Brussels sprout wok. We had both red and traditional looking potatoes in our garden this year. They’re both pretty similar in consistency and I used both species for this dish. The autumn has been warm and I still picked up fresh herbs in the garden yesterday. Some of them ended up in our dinner today. The picture quality is bad because I just couldn’t wait to get started with eating!