When I was growing up, we had a big garden. My parents grew green beans, carrots, onions, potatoes, ground cherries, raspberries, beets and probably more. I know it was a big garden because my brother and I were the elected weeders! Scooting on our bottoms we would carefully weed the beans so the flowers wouldn’t fall off. Flowers meant beans to us! It was a never-ending job keeping those weeds under control. Wow, that was a memory I hadn’t conjured up in a long time. Weeding the family garden. When I think of it now it wasn’t such a bad ordeal….
Back to green beans.
In my previous post, this summer has been the B-word summer. There was no time to plant a garden. Thankfully, my co-workers did have time to plant their gardens and it seems they over planted. Many co-workers have brought in bags of fresh lettuce, cucumbers and, drum roll please, green beans. I think I actually kissed the last co-worker that handed me a bag of Just-Picked-Green Beans. To her embarrassment but I was really, really, really, really happy to get more green beans!
This last bag of beans I decided to freeze. The thought of a big serving of bright green beans in the middle of a snowstorm this winter was almost too much joy to contain! If you have never frozen green beans, let me show you how.
1. Pull out your favorite cookbook that has instructions for freezing vegetables. You will want to see how many minutes you need to "blanch" the veggies. My Betty Crocker cookbook said 3 minutes for green beans.
2. Fill a stockpot with cold water and bring to a boil on your stove.