Nothing can possibly taste any better than the first snap beans of the year. Even if one cans or freezes vegetables to enjoy year round, that flavor of veggies fresh from the garden, still warm from the sunshine...is impossible to capture in words or seasonings!
We like to eat our green beans/string beans/snap beans very small, before they develop any "strings" to pull off. We boil them with salt and butter. That is it. They have THE BEST nutty flavor.
Then yesterday and today, Unc brought in the first butterbeans for us this year. Again, we pick them small, definitely smaller than a dime. They are so tender and flavorful when they are small like that. A delicacy to be able to harvest one's vegetables at the size one prefers.
Same with squash. We like them at five to seven inches long. Nice pretty quarter-sized slices. Tender. Flavorful!
Today Unc pulled one okra pod. Just one. We cooked it with the green beans. It was divine! We'll start freezing the baby green beans and baby butterbeans as soon as we are picking more than a one-day's serving of each of these veggies.
Unc's garden has done well this year. He has had to plant a few vegetables twice because of the heavy spring rains, so we have not had the quantity of vegetables we want to share with friends. He plans to start planting some things for a fall garden, so our canning and freezing season will last for months more!
I'm thankful for every morsel of home-grown, chemical-free food that goes in our freezers!
I'll have to photograph and share the squash casserole recipe with you. We tweaked it a little from Grandma's recipe, and Unc and I are besotted with it. Gordon still will not eat veggies. What do I do with him to convince him to eat veggies? *sigh*