Green Bean Harvest and Freeze

Green Beans are harvested about 60 days from planting  its seeds.  The beans should be about pencil size for the most flavor and tenderness.  Harvest them at that time.  I find the variety of green beans to be most yummy is Blue Lake.  I had plenty of green beans this year that I froze some.  I shared some with friends as pickles and also freshly picked ones. This fall season I am going for less numbers of each crop and more variety of veggies that my husband and I can reasonably use.

To evaluate how much of each veggie we use I plan ahead.  I calculate how often we use each one and compare it to nutritional guidelines.  Freezing the beans is accomplished by blanching them.  Rinse the beans with the use of a colander and fresh water.  Place beans in boiling water for 2 minutes and then in ice water for 1 minute.  Pack in a sealed plastic bag and identify what you have there as a meal portion with expiration date. 

In a Pickle

Gram's Sweet Pickles, Company as well as Bread and Butter Pickles are in line to be made, but dill pickles are first. First trial on a new pickle recipe was simply horrible.  It was too salty and oh so sour.  It was given a sugar substitute that just didn't do the job.  Soon another dill pickling recipe is up to be tried.  This time we will be using Blue Lake green beans from my garden harvest.

DILLY BEANS

50 0/0 Water to 50 0/0 Distilled Vinegar (2 cups each)
1/4 cup pickling Salt
Dill & Garlic Cloves
Plus Pickling Spices (Opt)

Green Beans

Clean beans and remove ends of pods. Place a sprig of fresh dill and one or two cloves of garlic in bottom of clean linear jars.  Tightly place beans in linear shaped jars so that they press each other below vinegar solution surface to pickle entire bean. Pour vinegar solution over beans to 1/4 inch from top edge of jars.  Seal with lid and ring by putting in hot bath for 10 minutes.  Sets in 3 weeks to finish pickling process.

Enjoy!

Thank you, Kathy Hesser for being such a good cook and sharing your recipe!

Creative Recipes in the Making, Peach Crisp

It is peach harvest season in the summer months.  What to do.  Eat a fresh tree ripened peach!  It is so tasty, sweet and juicy.  Remember to use organic fertilizers for those best results.  Other options are to make fresh peach pie or crisp, jam, freeze peaches for later use, or can.  Freezing preserves nutrients better than canned but, storage space and power bills might out vote freezing at least for awhile.

Peach Crisp      Oven 375 degrees  for  30 min.

4 cups sliced peaches - place in greased 8 -9" square pan.

2/3 cup brown sugar
1/2 cup all-purpose flour
1/2 cup oats
few drops of almond extract     > place in medium sized bowl, crumb, and set aside.
3/4 tsp gr. cinnamon
3/4 tsp gr. nutmeg
1/3 cup soft butter

1/2 cup chopped almonds - put directly on peaches.

Sprinkle crumb over peaches and almonds.  Bake until top is golden brown and peaches are tender, about 30 min.  Serve warm with cream or vanilla ice cream (optional).

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