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I have a fever, a touch of spring fever that is. My favorite part about the spring is planting my flowers, and garden. The only problem I have this year is that our yard is full of rocks, weeds, and too many lumps and bumps to plant a garden.
We moved into our home in the fall last year, and the yard needs to be put in. We need sprinklers, grass, flowerbeds, curbing and cement. All of theses things take time and money, both of which can be tight at times. My fever is getting hotter by the day, and soon it will turn into a terrible flu and sickness if I cannot get out in the dirt soon.
Our landscaper has promised we are on the schedule within the next two weeks, but I am afraid two weeks will turn into two months, and I will miss the planting season all together. I am trying to be patient, and realize that there are other people in front of me on the list, but it only makes me a bit irritated knowing that we could have been on the top of that list if my husband had not used his talent of procrastination. But I hear all good things come to those who wait. For now you will find me at Costco buying the bag of fresh green beans, while waiting for my garden boxes to be placed in our yard.
I know that with time I will have a garden full of my favorite foods. The thing I am looking forward to most is my green beans.
I love green beans in every way. I love the way they crunch in my mouth when they are fresh off the plant; I love the way you can use them for so many things, from casseroles to eating them alone.
The health benefits green beans offer are amazing. They help to maintain strong bones, offer cardiovascular protection. Green beans promote colon health¬ -- they carry anti-inflammatory nutrients, have plenty of iron to give you energy and help your immune system to stay strong. Not to mention the best thing that green beans can do -- help you loose and maintain a healthy weight.
Many people are not sure how to cook green beans so this week I would like to share with you a few green-bean cooking hints, and a recipe to cook for dinner tonight!
If you overcook green beans they will lose their flavor and become soggy and limp. Blanching is an easy technique that many cooks use to keep vegetables crisp and tender. By boiling vegetables briefly, chilling them in ice water, then reheating them slowly, blanching preserves texture, color and flavor. Blanching green beans will make your green beans the best you have ever had.
To blanch your veggies boil them for 3 minutes in salted water. Place them in ice-cold water for 3-4 minutes and presto your beans are perfect! At this point, you can eat them dipped in ranch dressing, or my favorite Zesty Italian dressing. If you do not want to eat them blanched you can try steaming them for 2-3 minutes and then place them in a frying pan and sauté' them in a small amount of olive oil and garlic. You can use garlic salt, or fresh garlic. Delicious! If you want to make just a hand full of beans for yourself, place them in a Ziploc bag with a couple of small holes punched in the bag. Microwave for about 30 seconds per three beans. Shake with pepper and salt, yummy!
If you are a fan of canned green beans -- who wouldn't be? -- you can drain off the excess water and place them in a small sauce pan with a bit of evaporated milk. Cook just until warm. Drain the milk off, and your bean is sweeter and tastier than fresh out of the can.
Until next week's batter chatter, may your gardens start growing and may my garden actually get planted.
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