Maybe something like a grouping of 3 columnar hornbeams would work. I use these frequently in designs for privacy screening as they are available in a decent size already for a modest cost, grow pretty rapidly, do not take up much real estate and are less oppressive than a planting of coniferous evergreens. I favor Carpinus betulus 'Frans Fontaine', which comes highly recommended for this area by Great Plant Picks. Readily available at 10-12' to begin with, should hit 20' within 5 years. And stays quite tight and narrow...the crown seldom wider than 10'. And while they are deciduous, the have such a dense, upward growing branch structure they provide decent screening even when leafless in winter (and when privacy concerns are less pressing). Bright gold fall color and virtually NO pest or disease issues. btw, I used 3 of these for fenceline screening in a back garden one quarter the size of yours!! On their second year, they have already put on about 18" of growth and the client loves them!

Valspar, has a paint called Tropical mist, that would work well for you. You can also have it mixed in SW paint.

I love being able to buy fresh green beans all year around - we like the thin haricots vert. We usually just cook them in boiling water and dress them with good butter, salt and pepper and have them as a side dish with dinner. I do also like them cold in a salad Niscoise and make a potato salad with them and basil pesto which is a great summer dish. I absolutely hate the dreaded green bean casserole that gets hauled out for so many Thanksgiving dinners. What was Campbell Soup thinking when they created that mess in their test kitchens. Just a bunch of salty glop...

I'm in a similar situation. I had tossed several gallons of green (unripe) tomatoes into the freezer. Today, I thawed them, with a plan to put them through my strainer and dehydrate them. However, I find that the seeds of green tomatoes are smaller than when fully ripe, so they sneak through the strainer, or clog the strainer. So, I'm just going to keep the skins and seeds and blend them for dehydraying. I still have bunches of delicious green tomato salsa left from 2021, so I will just keep the dehydrated leather for future recipes. Martha