Green Beans

This year was my first year growing green beans.  I grew bush beans (which don't need support) and climbing beans (which do need support and, therefore, are not usually commercially grown).  Green beans are great to grow.  They grow easily, add nitrogen to the soil and have a small footprint.  Every time I grow something new in the garden, I make a discovery.  What I discovered about green beans was very important:  I'm the only one in my family who likes green beans!  I don't know how this is possible.  They are not an offensive vegetable, but there you have it.  Beautiful beans, and I'm the only eater.  It's one thing if a veggie is easy to grow, but if it's easy to grow and no one eats it, then what's the point?  Lucky for me, I am resourceful when it comes to veggies.

Sauteed Green Beans
by Gretchen Gingerich

Green Beans

Chop green beans.  Saute in your favorite fat with salt.  Viola!



Frozen Green Beans
by Gretchen Gingerich

Green Beans

Chop green beans.  Dump into boiling water for 30 seconds (blanch).  Freeze in a double layer plastic self-sealing bag.



Dilly Beans
by Gretchen Gingerich
makes 4 pints

Everyone's favorite bean pickle!

2 lbs Green Beans
5 Cups white vinegar
1/2 Cup pickling salt
2 tsp red pepper flakes
8 tsp dill seed (not the green part)
8 garlic cloves, peeled and smashed

Chop green beans and pack into clean, warm canning jars with red pepper, dill seed, and garlic cloves. Leave 1/2 inch head-space.

Bring vinegar and salt to a boil.

Pour hot brine over beans leaving 1/2 inch head-space.

Process in a hot-water bath for 5 minutes according to conventional USDA canning recommendations.  Let the pickles rest and cure for at least 2 weeks before opening.

Candy: It's not just for kids; bees like it too

Bee Candy/Fondant
During the flowering months of the year (approximately March - July in Oregon), bees can get their food - flower nectar - from flowers.  During the non-flowering times of the year, the bees need to eat their honey stores to survive.  Luckily, the reduced light and increased cold makes them slow down, huddle together, move less, and eat less.  Unluckily, if their honey stores are too far away from their huddled colony, they can't get to it and they may still starve.

The mildness of Oregon's winters make it especially difficult for bees to survive because it's not quite cold enough, long enough for them to completely shut-down hive activity.  Warm, sunny winter days can be great opportunities for important hive maintenance.  Mild, rainy, Oregon-winter days can be that balance of not-cold, not-warm that confuses the hive as to what it should be doing and can cause unnecessary energy expenditure. Because of this additional mild-winter obstacle, Oregon bees can really benefit from having extra food-stores on hand.  Bee candy can be perfect for those emergency food supplies.

Bee candy is basically solidified white sugar syrup.  It can be placed in the hive in the Fall and diminish the need for the stress of mid-winter check-ups or feeding by syrups which can contribute extra moisture to the winter colony (a real problem in mild-winter climates).  I made my candy and then slathered it onto deep-frames to be added directly to the colony's over-wintering deep boxes.  Many recipes also recommend the addition of essential oils such as lemongrass (to encourage eating) and mint (to encourage healthy winter-guts).  Many recipes can be found, but here is the one I used successfully.

Bee Fondant (Bee Candy)
by Gretchen Gingerich
covers 2 deep frames

4 lb granulated sugar
2 Cups water
1 tsp vinegar or lemon juice
essential oils such as lemongrass or mint

Measure the liquids into a deep pot and bring to a slow simmer. Pour in the sugar, stirring until it dissolves completely. Once all sugar has dissolved, turn the heat to medium high and use a candy thermometer to bring the mixture to a boil at 234 degrees F.  Remove the pot from the heat and let it cool to 200 degrees F.  Add any essential oils (5-8 drops). Use a spatula to knead the fondant onto the deep-frames.  Continue kneading until it (quickly) takes on a white-color.  Then allow to cool completely.  Frames may be stored by the bees in the hive or by the beekeeper wrapped in the freezer. 

Beets

 

October was a beet - harvesting month for me.  Beets grow continuously through the year, but tend to be happiest in the cooler months.  Beets are one of those veggies that can get a bit "earthy" tasting (aka "tastes like dirt") and so folks either love'em or hate'em.  I do tend to love'em and here's how I love to eat'em:  Beets and Bacon, Boiled Beets, Simple Pickled Beets, (Beet Relish to come)


Beets and Bacon
by Gretchen Gingerich

Beets, peeled and chopped
Onion, chopped
salt
Garlic, minced
Beet greens, chopped (optional)
Bacon, cooked and crumbled.

Saute the beets and onion with a dash of salt (I prefer to use bacon fat to saute).  After the beets soften, add the garlic and cook until garlic browns.  Add the beet greens and cook until they wilt.  Finish with crumbled bacon. 



Boiled Beets
by Gretchen Gingerich

This is a classic way to enjoy beets.  Can be served plain or with butter.

Beets

Remove the top and bottom of the beets.  Boil in water until soft (about 20 minutes).  Remove from hot water, place into cold water, and peel.




Simple Pickled Beets
adapted from Pickled Pantry- Andrea Chesman- 2012
by Gretchen Gingerich
makes 8 pints

This is simply a beet-pickle.  A simple pickle for a simple vegetable.

18-20 Beets
4 Cups cider vinegar
1 Cup water
2/3 Cup sugar
2 Tbsp sea salt


Remove the top and bottom of the beets.  Boil in water until skin becomes soft (about 15 minutes).  Remove from hot water, place into cold water, and peel.  Leave the beets whole, cut into wedges, or chunk.  Pack the beets into canning jars, leaving 1/2 inch head-space.

Meanwhile, combine vinegar, water, sugar, and salt in a saucepan and bring to a boil.  Once the sugar dissolves, pour the mixture over the canned beets, leaving 1/2 inch head-space.

Process in a hot-water bath for 30 minutes according to conventional USDA canning recommendations.

Let rest for 6 weeks before eating (for full flavor to develop).



There is also Beet Relish which is a sweet, aromatic, type relish.  I'm still developing my recipe for this one.  Haven't quite gotten it to where I like it yet.

CRANBERRY!

Mid-October is about the time that cranberries appear in the grocery stores.  Mid-October is about the time to make your cranberry sauce, so that it has plenty of time to cure/gel/marinate/season- whatever it does- before Thanksgiving.  So, apologies to all that it is now Mid-November when I am finally posting this.  Print it out and mark your calendar for Mid-October 2016.  You'll be ahead of the game. Or, if you're happy with the taste- serve straight from the pot on Thanksgiving Day 2015!

There are three types of cranberry sauce that I have come to appreciate:  Sweet Cranberry Relish, Savory Cranberry Relish, and Citrus Cranberry Relish (honorable mention to that "cranberry gel" that comes out of a can.  That stuff is pretty good too).  Here are the recipes for you to try.