Hello friends! It’s been a crazy busy past week. On Friday, my co-intern and I had our last day at the Alamance County location of our dietetic internship! We’ve been between two of the Cooperative Extension offices all summer; we have our last day on Wednesday at the other office.
Around 10:30 a.m., we were surprised to see staff coming in and out from the garden at work with all sorts of fresh produce. Then, they started cooking.
Fresh swiss chard sautÃ©ed with bacon? Garden potatoes and green beans being roasted with rosemary and olive oil? What’s going on here?!
“Wait… is this all for us?”
“Yes, silly! Of course it’s for you!”
The office planned a special garden-to-table lunch for us as a goodbye and thanks for working there this summer. How sweet is that?! Best internship ever
We had quite the spread:
Roasted potatoes and green beans, fresh sliced tomatoes, swiss chard, homemade salsa and chips, blueberries, and bread for sandwiches. Plus bacon! Not from the garden. I wish my garden grew bacon
I made myself half a bacon and tomato sandwich, toasted of course. SO good. Summer tomatoes are so amazing, especially when they are straight from the garden.
I also enjoyed a big plate of veggies.
Plus some blueberries and an unpictured homemade chocolate chip cookie Such a delicious, fresh lunch.
The rest of the day was spent teaching a class for adults about how to can green beans!
First, select your beans… we used about 1.5 pounds for each quart-sized jar.
Wash and cut them into about 2-inch pieces, getting rid of any bad spots:
Blanch for a few minutes in boiling water:
Pop into your cans:
And into the pressure canner they go!
Process for 25 minutes (or however long your recipe says) and voila! Canned green beans.
Are you a canned vegetable fan? I really like things like salsa, tomatoes (even though they are a fruit, haha), tomato sauce, beets, and pureed pumpkin/squash canned, but I’ve never been a big fan of canned green beans. We’ll see if I like these any better since we didn’t add any salt The saltiness is usually what I don’t like — that and the fact that they can be kind of mushy.
Also — does anyone have any recommendations for good mushy/super soft meals? I’m taking Matt to get his wisdom teeth out right now There are a lot of smoothies in his future unless you guys have any other good ideas!