You bet! Not only did these little backyard garden gems gradually ripen, they’ve provided good eating in soups and salads through winter chill and January thaw. Here they are in a tasty  BUTTER BEAN SOUP:

• 1 cup each finely chopped-onion, carrots, celery
• 3 tablespoons all purpose flour
• 4 cups water
• 2 cans butter beans drained
• 2 cups chopped tomatoes
• 2 tablespoons red wine vinegar
• 1 tablespoon soy sauce
• 1 or 2 squirts hot sauce
• 1 or 2 cups chopped fresh or frozen greens

In a soup pot soften onions, carrots, and celery in a few tablespoons of water. Stir in the flour. Add water stirring until smooth. Add remaining ingredients. Bring to a boil. Reduce heat. Simmer until thickened (about 20 minutes). Season with salt and pepper to taste. (Use a can of chopped tomatoes if you don’t have ripened garden tomatoes.)

Enjoy this hearty soup.