Green Beans

STORAGE TIPS: Green beans should keep for about one week in a plastic bag in your refrigerator’s crisper drawer.

HODGE PODGE (courtesy of Karen Adams)
Hodge Podge is a popular mid-summer dish in Nova Scotia to make use of a variety of garden-fresh vegetables quickly and easily.  Ingredients can be varied to use what is fresh and available. There are many versions, but the key ingredients are fresh vegetables, butter and cream.
2 cups baby carrots
2 cups new potatoes
1 cup green beans
1 cup yellow beans
1 cup sugar snap peas
3/4 cup heavy cream
4 tsp butter
4 tsp flour (optional if you want a thicker sauce)
Garnish (optional)
1/2 cup chopped fennel fronds or parsley or chives
1. Clean and trim vegetables.  You can use them whole but may want to cut them into smaller pieces. In a large pot, bring 4 cups of water to a boil.  First add the potatoes and carrots; cover and reduce heat to medium.  When they are just starting to get tender (about 15 minutes), add the beans and peas.  Cook until all vegetables are tender but still bright in color (about 5 minutes).  Drain vegetables, reserving 2 cups of the cooking liquid. 
2. Traditional recipes just add butter, cream and 1-2 cups of cooking liquid to heat the sauce all in the one pot with the vegetables.
3. For a thicker sauce, make a roux by melting the butter over medium low heat in a small saucepan. Stir in the flour and cook, stirring constantly, about 2 minutes. Do not let it brown.  Add the cream slowly, stirring constantly as it thickens. Gradually add the cooking liquid until it reaches the desired consistency.  A dash of nutmeg or salt and pepper can be added to taste. Combine the sauce with the vegetables.
4. Garnish and serve.  Bowls may be appropriate if the sauce is thin. Great with some fresh bread to soak up the sauce.

Dilly beans are a great way to bottle all that fresh summer goodness. (It’s also one of the only ways I can get my kids to eat green beans.)

Preheat your oven to 425. Toss trimmed green beans in little olive oil and salt and pepper and roast for 15 min or until desired doneness. You can also try adding garlic slices and/or squeezing lemon juice on them when they come out.

Bright, crispy, and colorful side dish that is perfect for barbecues.

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