With all of our beautiful warm sunny days followed by rain in the evenings, we have had some great growing conditions for the crops and the pastures.
Our garden is no different. It has been super productive this year, growing chickweed and thistle…and also quite a few veggies!
I decided to spend half an hour in the garden to pick all of the beans yesterday. Two hours later, here’s what I had –
– All from 2 little rows! And there’s more out there! Not sure if you can tell by all the exclamation marks, but it’s a little overwhelming!!
So, it would appear that we will be getting some fibre in our diets for the next few days. I was trying to think of creative new ways to serve beans so that I could avoid the ‘beans again?!?’ looks and stares.
There are some old standbys that work well for our family, but a big favorite are “Diane’s Mustard Beans”. Diane makes the best mustard bean pickles. I know that this is true because even using the recipe she gave me, mine aren’t quite the same.
Luckily, she was around the farm this year when we got our first beans picked, and she agreed to come over and put on a small tutorial on mustard bean making. As you can probably tell in the picture below, she was very excited to have her picture featured on our blog. In the end, she agreed to allow her picture to be shown…I think.
Here’s the recipe:
Diane’s Mustard Beans
3 cups white vinegar
½ cup flour
1 tbsp turmeric
½ cup dry mustard
3 cups granulated sugar
1 tbsp pickling spice
4 quarts (one ice-cream pail) of yellow beans
Boil the beans in lightly salted water until just tender. Don’t cook them. This takes about 5 minutes. Drain them and make your dressing by mixing the mustard and flour, turmeric and mustard in a gravy shaker with about 1 cup of the vinegar. Shake it up so it won’t be lumpy.
Heat up the other 2 cups of vinegar in a large pot. Add the sugar and stir it in until it dissolves. Slowly pour the dressing into the warm vinegar, whisking so that you won’t have lumps. Tie the pickling spice into a square of cheese cloth and let it float in the dressing.
Keep heating up the mixture until it thickens. Pour the beans into the dressing and bring back to a boil. Seal in jars.
“Beans are neither fruit nor musical” – Nancy Cartwright