This past summer wasn't a good year for my beans. The green beans came in pretty much a "hand full" at a time. I never did get enough at any one time to be able to put up a whole canner load. I don't personally care for dried green beans so that was out. The only other option I could think of was to go on and freeze them. (I try very hard to can or dehydrate our veggies just in case we ever loose power) There are all sorts of instructions on the web and most call for blanching the beans first. I did, however, find this great article about freezing green beans without blanching them. I figured what the heck I wanted to try it. What I did was simple enough. I trimmed the ends off the beans and "snapped" them. Then I just flash froze them and stuck them in a zip lock baggie when they were done. Flash freezing is just a fancy way of saying I laid the green beans out on a cookie sheet in a single layer and stuck them in the freezer. Once they were frozen I tucked them into a ziplock baggie and tossed them in the freezer. I guess I did it right because I think they taste much better than the frozen green beans from the grocery store. And while I'm not sold on freezing vegetables over canning I figure I have learned something new and we're enjoying homegrown green beans in January. Not to shabby!
This past summer another one of the "new" things I planted was Lemon Basil. Basil's such a pretty plant. When you walk past them you can smell the lemon. It tastes exactly what it's called. Lemon(y) basil. I found that it goes real well with chicken dishes. I'm betting it would be pretty darn good on fish too. I saved a bunch of seed so I can grow this again in the spring. Have you raised Lemon Basil? Any good recipes that you'd like to share?