Sunday, August 10, 2008
We have had a wet summer with prolific growth in the vegetable garden. Our green and yellow beans have prospered, and we've been busy snipping off the ends and cutting them into sections.
One of our favorite recipes is putting them by for three-bean salad. Here the cooked beans and sliced onions marinate in a mixture of vinegar, lemon juice, oil, salt, and sugar. They sit overnight and are already tasty and fragrant by morning.
The final step is a 30-minute boil in a canning kettle. The produce is then prepared for long storage, if desired. When several other varieties of beans are added, the result is Marcia's much sought-after bean salad!