If you plan on buying extra green squash, green beans or tomatoes at your local
Farmers’ markets and need a recipe for something other than veggies boiled to
death with a pat (or two) of butter, you’re in luck.

Listed below, are 3 recipes for those who need a new and exciting recipe
for green beans, green squash and that endless supply of tomatoes.

First up, the green beans.
1) Green Bean Pickles-
No, that’s not a misprint, infuse your green beans with vinegar or pickle juice
and preserve their crunch for 4 to 6 weeks. The vinegar or pickle juice
adds a tanginess that’s delicious in potato or macaroni salad or with
grilled meat or fish.
To make: Bring 2 qts. of salted water to a boil. Blanch 1 or 2 pounds of
green beans for 1 minute. Transfer to an Ice bath. Get out your mason
jars (or a glass jar with a tight-fitting lid) and combine 2 cloves of garlic,
1 Tbs. peppercorns, 2 bay leaves 2 cups of white vinegar and 1/2
of sugar. Add beans and chill for a day or two.
Important tips: If you don’t eat this within a day or two, put it back
in the refrigerator, it should keep for a month.
And if you’re a fan of pickles, save the juice and pour in some blanched
green beans.

2) Tomato Jam-
Tired of all those tomatoes and not sure what to do with them?
Try using them for tomato jam.
Tomato jam? Yes, a jam that can used on a sandwich or a condiment
for chicken, pork, fish or beef.
To make:
In a saucepan over medium-heat, combine 2 lbs. chopped Roma,
beefsteak or heirloom tomatoes, 1/4 cup chopped onions,
2 cloves minced garlic, 1/2 tsp. of sugar and 1/4 cup of apple cider
vinegar.
Bring to a boil; simmer at least 1 hour. Season to taste with salt
and pepper; chill. Keep in a tight container or jar for
up to two weeks.

3) Squash Chips-
Some farmers may have a large influx of green squash come Summertime
and if you want to take it off their hands, do so and then use it to make a
tasty and healthier substitute for potato chips.
To make:
Heat oven to 200*F. Using a mandoline*, slice 4 zucchini into 1/8″ thick
rounds. Spread in an even layer on 2 greased baking sheets. Drizzle the
squash slices with salt or garlic power or cayenne pepper. Bake 3 hours
or until crisp Keep in an airtight container for a week.
Look for a mandoline at Walmart, Costco or online at Amazon.com
or just use a cheese planer, knife, food processor or vegetable peeler.
And serve these chips with your favorite dip, (French onion) or hummus
or place a few slices on a ham and cheese or tuna sub.

Sources:
* The Farmers’ Market Magazine
* Vegan Life Magazine
* Journal of Alternative Medicine
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One last reminder:
Make sure to visit our new store, to access the store, just click the
buy recipes link at the top of this blog.
Download a recipe (or two) and start your own health scrapbook,
or buy extra copies and pass them on to friends and family.
Thank-You!