I am incapable of turning down free produce. Which is why, with our refrigerator bursting with vegetables and vacation looming on the horizon, I accepted three additional bags of veggies. Bags filled mostly with green beans and zucchini because it's that time of year. The zucchini gets eaten or shredded and frozen for bread. The green beans? I've never had so many before. A good year for beans, I guess.
I've roasted them, which the kids really like, and made them into a mild dip, which everyone likes all right. Next on my list is the Dilly Beans recipe from our CSA newsletter, and maybe blanching and freezing some.
How do you like your green beans?
Dilly Beans, from Kretschmann's Organic Farm
"Cook or steam trimmed beans 3-5 min. Drain when beans are still bright green and just tender. Stir 2 Tbs. fresh chopped dill into warm beans. Combine 1/4 tsp red pepper flakes, 1/3 c. cider vinegar, 2 lg. cloves pressed garlic, and 1/2 tsp honey in saucepan and bring quickly to boil. Simmer 2 min., pour over green beans and mix well. Add 1 tbs vegetable oil if desired. Serve hot or chilled."