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!