The summer is going so fast, it's hard for me to realize fair time is here. Most of the county fairs are over. County fairs are full of traditions and good feelings and I hope you took the time to enjoy some of them. In a way I'm glad those days are past when we spent days at the fair and all the preparations that went before. However, even though some of those days were the most hectic we've ever gone through, for the kids I know it is a lot of fun, but as parents we knew there would be a last minute rush to have projects ready. Summer wouldn't be the same for many of us if we didn't have the excitement and fun found at the state and county fairs. However, now that 4-H days are long gone, I think I enjoy the fairs differently. Just like I enjoy summers differently.
Also summertime brings the wonderful things we can grow. It begins in the spring with rhubarb and asparagus on to strawberries, followed by corn on the cob, green beans, peas, and tomatoes. Their freshness can't be beat in the good ole summertime. Sometimes it means that we have to go that extra mile to have a garden and juggle the family meals around the fruit and vegetables available, but it's all worth it. No matter how fresh vegetables are prepared they're the best this time of the year and makes any meal complete. I have found if you can't cook them right away, they will stay fresh longer if stored in covered containers or plastic zip-lock bags in the refrigerator. When I cook my green beans for this recipe I cook them uncovered because they'll stay bright green.
FRESH BEANS WITH VEGETABLE TOPPING
Cook 3 cups of green
beans until tender
1/2 cup dry bread crumbs
2 Tablespoons butter
2 Tablespoons grated
1 Tablespoons chopped
1/2 teaspoon grated
1/4 teaspoon salt
Melt the butter, add the bread crumbs and lightly browned. Remove from heat and add carrots, parsley, onion and salt. Put cooked beans in a serving dish and sprinkle with topping. Ready to serve without baking.
"If you want a pat on the back, let the other fellow do it."