Are you an optimist by nature? I sure am!!! I’m not over-the-top bubbly, feet off the ground silly or anything like that but, I do see the glass as half full. I think that has to be an inherent trait of people who garden. If you garden, you know the phrase . . . there’s always next year!!
My vegetable garden last year was a bust. We had very dry weather here in Kansas and a bazillion days in a row over 100 (o.k., I’m sure all of you in Phoenix are turning your noses up now) which turned into a not very productive year.
But, being the little optimist I am, it’s another year!!!!! Veggies are planted, the soil is tilled and we are off to a great start. We have planted 42 tomato plants in the hopes of giving some of them to our Supper Club clients along with their meals. Isn’t that what life is all about – sharing!!
During the summer months I want to share with you the progress of the garden (you will note our wonderful little tomato plants and if you look closely a lovely tomato even!!) and some great recipes that utilize veggies.
Since the only thing I have harvested from the garden so far is lettuce and spinach, I thought I would share an old standby recipe that uses canned green beans. I think a canned veggie can be a great alternative in a pinch. The following recipe is as old as the hills but always a good go-to recipe.
My family will eat canned green beans no other way. Try it sometime, or at least until fresh green beans are available in your area . . .
Sweet-n-Sour Green Beans
1 can cut green beans – drained
2 Tablespoons vinegar
2 Tablespoons sugar (I use splenda sometimes)
2 Tablespoons diced onions
2 Tablespoons butter
In a saucepan melt the butter. Add the onions and cook for a few minutes, stirring often. Add the sugar and stir together. Then add the vinegar and stir together. Once combined add the green beans. Cover and let cook for a few minutes.
There you go!! Done!!
Hope you enjoy the recipe and enjoy any gardening you have to do!!