Friday, August 10, 2012

My Blue Lake pole beans are ready to pick for making pickled beans and for freezing. I like this variety because they take up little space in the garden and they produce heavily well until frost. With the dill, garlic, and jaleneno peppers from my garden, I now have the major ingredients for making pickled beans. The recipe I use is included in my cookbook, Dads Home Cooking, Traditional Recipes for Preparing Healthy Family Meals to be published this fall.

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