Fresh plucked vegetables. Inhale the fragrance of sunshine mingled with earth and washed with rain.
A college care package once arrived bearing a few pints of home-canned green beans. I savored them as much as any other package of goodies from home. I love green beans. Even after the summer that we canned well over 100 quarts and I saw beans when my eyes were closed, I still loved beans. Nothing beats a homegrown green bean. Nothing.
My little pickles have acquired a love for green beans, questioning when I serve them if they are "from a can." Apparently they too have the taste for a lovingly canned bean.
Most often we consume them all by themselves. Just enjoying the bean.
But some days, we enjoy our beans like this:
2 quarts fresh green beans, cleaned, stems removed*
1 cup onion, diced
2 cloves garlic, minced
5 slices bacon, cut into 1 inch pieces
1. Place beans in a large pot and cover with water. Bring to a boil; reduce heat and cook at a gentle boil for about 10 minutes or until desired tenderness is reached. Remove from heat and strain.
2. Meanwhile in a skillet, fry bacon until cooked but not crisp. Remove to a plate, leaving bacon grease in skillet. Add onions and garlic to skillet and saute until onions are translucent and slightly brown. Add beans, stir to combine and heat to combine flavors.
*If using canned beans, skip the first step.