Holy green bean harvest!
I might need to serve some with breakfast this morning, and at every meal thereafter, to ensure they’re all eaten up.
And to think…we almost didn’t plan beans this year. They’ve turned out to be our most successful, low maintenance crop!
Green beans do make for somewhat tedious harvesting, but the great part is that our boys are old enough to handle the snapping part.
The other great part is that both boys will now willingly ingest green beans. Little Brother only has to eat one, but he does it now without complaint. I’m hoping he will progress to eating several beans without complaint…
We’re making progress with Project Eat More Veggies—Hooray!
By the way, these are a few ways we like to prepare green beans:
Last night, I chose a combination of Roasted Veggies and Sauteed Green Beans with Bacon: I tossed the beans with leftover bacon grease and roasted them in the oven. Before serving, I added chopped, cooked bacon.
As Older Brother has taken to declaring:
Bacon and Butter make everything Better! 🙂
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page