Borski Farms CSA, week 4:
Four large ears of bi-color corn (yummy – very sweet!), a bag of large apricots (also very sweet!), a big bunch of green onions, and a bag of mixed green and yellow beans.
Not that I needed the beans. I picked two pounds from my garden in the morning. Remind me not to plant so many next year – I’m totally up to my ears in green beans. We have way more than we can eat, and there’s lots more to come.
I considered freezing some, but I’m not really crazy about them frozen.
And I don’t can.
I love pickled green beans, but see previous.
We have, however, been eating lots of green bean casseroles. We started with the World’s Best Green Bean Casserole. And it was pretty darned good. Then we moved on to one of my old favorites. This is not for the faint of heart – it calls for 1 cup of sour cream and 1/2 pound of Swiss cheese:
2 Tablespoon butter
2 teaspoon flour
1/4 teaspoon pepper
1/2 onion, chopped
1 teaspoon sugar
1 1/2 pounds green beans, cooked until tender-crisp and chopped in bite-sized pieces
1 cup sour cream
1/2 pound Swiss cheese, shredded
Saute onions in butter until transparent. Add all other ingredients except cheese. Put half of the bean mixture in a buttered baking dish (1 ½ quart). Top with half the cheese. Repeat. Bake at 400 for 20-30 minutes.
By the way, I also tried this recipe for Farfalle with Zucchini a few days ago, using some of last week’s zucchini and yellow squash (I also added some fresh peas and a handful of pine nuts, just because.)
It was reasonably good on its own, though we didn’t think it was exactly outstanding. Both of us agreed, it would be greatly improved by the addition of some shrimp or salmon. As luck would have it, I just happened to have some leftover grilled wild Alaskan salmon in the fridge. So the next day, I flaked it and added it to the pasta for lunch. Now THAT was delicious.
I must learn to be careful when picking green beans in the garden. When I reach for one and it moves, it’s probably not a green bean.