Our Favorite Green Bean Recipe

In the Greenhouse: Sale on All Annuals Perennials Ready for Sale Hardy Mums Growing for Fall Sales Notes: We still have a nice selection of great looking home-grown annuals including Marigolds, Angelonia, Salvia, Licorice, Browalia, Impatiens, Celosia & more. Many are now available in larger pots as well to help fill up those empty spaces in your garden more quickly. We recommend fertilizing your flower beds and pots regularly with a good triple 15 or triple 20 (IE: 15-15-15), or mix in a good slow-release fertilizer at time of planting. On the Farm: Now Picking Fresh Snap Beans and Cucumbers Still Growing: Tomatoes, Eggplant, Melons, Cauliflower, Lettuces, Herbs and some other surprises along the way! Our Favorite Green Bean Recipe: I’m Italian, and my mom always told me “Use your judgment,” whenever I asked for quantities in a recipe, so please pardon me for not including quantities in some places. Use your judgment! :-) 1 Medium Onion, sliced thinly, 2 cloves Garlic, chopped, 1 QT Green Beans, rinsed and trimmed, 8 -10 oz sliced, fresh Mushrooms, Fresh Rosemary, Olive Oil Saute Onion and Garlic in large skillet with Olive Oil. Add Green Beans and Mushrooms and cook until desired tenderness. While vegetables are cooking, add fresh Rosemary and if desired, salt and pepper to taste. Hint: When using fresh rosemary, easily remove leaves from the stem by holding the top end between your fingers of one hand and running your index finger and thumb from top of stem to bottom, against the direction of growth. The leaves will easily remove from the stem, and then chop the leaves to release more flavor. I like using fresh rosemary rather than dried as it is tender and not hard.