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It’s fresh from the garden veggie time. I’ve been picking green beans for a couple of weeks, as I’m sure you have as well, if you’re a vegetable gardener. I can’t think of another veggie that we enjoy more, except red potatoes, beets, carrots, tomatoes, crunchy cabbage, etc. (Can you tell we’re hooked on fresh veggies?) We like them just snipped, cooked, drizzled with a bit of butter and sprinkled with salt and pepper. However, I do like fixing beans using added ingredients for something different.

If you’re not a gardener, check out the local farmer’s market in town on Wednesdays and Saturdays or stop at a roadside stand, which would be the next best thing to picking them out of the garden. Be sure this pencil-sized (perhaps not as long as your ordinary pencil) veggie is as firm as a pencil and not floppy. Floppy tells me they’re not fresh.

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Less talk means more recipes to share. I’m going to start with a couple of casserole recipes that are different from the old favorite green bean casserole using canned french fried onions.

MUSHROOM GREEN BEAN CASSEROLE

1 lb. fresh mushrooms, sliced (weigh them on the scale in the produce department)

1 large onion, chopped

1/2 c. butter or margarine

1/4 c. flour

1 c. half and half cream (can use whole milk)

1-16 oz. jar processed cheese sauce

2 t. soy sauce

1/2 t. pepper

1/8 t. hot pepper sauce

1-8 oz. can sliced water chestnuts

2-16 oz. packages frozen french-style green beans, thawed and well drained (can also use 2-15 oz. cans, drained)

slivered almonds

In a skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream; bring to a boil, stirring. Cook and stir for two minutes. Stir in cheese sauce, soy sauce, pepper and pepper sauce until cheese is melted. Remove from heat; stir in water chestnuts. Put beans in an ungreased 3 qt. baking dish. Pour cheese mixture over top. Sprinkle with almonds. Bake uncovered at 375 degrees for 25-30 minutes or till bubbly. Serves 8-10.

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And . . . green beans with a hint of garlic.

TANGY GREEN BEAN

CASSEROLE

2 lbs. (8 c.) fresh green beans, cut into 1-1/2 inch pieces, cooked until crisp, tender, drained

2 T. finely chopped onion

2 T. olive or canola oil

1 T. vinegar

1 garlic clove, minced

1/2 t. salt

1/4 t. pepper

2 T. dry bread crumbs

2 T. grated Parmesan cheese

1 T. butter or margarine, melted

In a saucepan, combine next six ingredients and beans; toss to coat. Turn into an ungreased 2 qt. baking dish. Toss crumbs, cheese and butter together; sprinkle over beans. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. Serves 6-8.

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Serving a ham dinner? This green bean side-dish will go well with the ham.

HERBED GREEN BEANS

1-1/2 lbs. or 6 c. fresh green beans, cut into 1-1/2 inch pieces, cooked crisp-tender, drained (Keep beans hot.)

1/2 c. finely chopped onions

2 T. butter or margarine

3 T. lemon juice

1 T. chopped fresh parsley (or 1 t. dried flakes)

1-1/2 t. chopped fresh thyme or 1/2 t. dried thyme leaves

1/4 t. paprika

In a skillet, saute onion in butter until tender. Add next four ingredients. Add beans to herb mixture and stir to coat. Serve immediately or keep warm on low heat. Serves 6.

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Have you made the popular three bean salad lately? This version has garlic with a not-so-sweet dressing.

THREE BEAN SALAD

4 c. fresh green beans and 4 c. fresh wax (yellow) beans, cut into 1-1/4 inch pieces, cooked crisp tender and drained or 2-15 oz. cans each, drained

1-15 oz. can red kidney beans, rinsed and drained

1 c. Italian salad dressing

1/4 c. finely chopped onion

2 garlic cloves, minced

1 T. dried parsley flakes

Put all ingredients in large bowl; mix gently. Cover and chill several hours before serving. Keeps in fridge for 3-4 weeks. Makes 14 servings.

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Thought for today: Some family trees are likely to produce a few saps, a few nuts and perhaps a few shady varieties.

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