It is that time of year when we are harvesting an abundance of green beans from our garden. We have found that the variety Crockett, is an exceptionally tasty, deeply colored, narrow bush style green bean that has a flavor that surpasses any green bean we’ve ever tasted. Also, it grows like crazy and is pest free. Much of the harvest gets blanched for two minutes (quick boil - quick cooling rinse), then frozen on a cookie sheet, and finally packeted in vacuum bags. - Joe Pardue and Marcia Griswold (Timbercrest Trail)

For fresh green beans, we boil them for no more than 6 minutes, then quickly rinse them in cold water to stop the cooking. We then serve them drizzled with one of two butter sauces.

Green beans with tarragon butter sauce:

Big handful of fresh green beans (about 4 cups un-chopped)
2 Tbs butter
Sprig of fresh tarragon leaves lightly chopped (¼ cup)
Salt to taste

Cook green beans as described above. Very lightly sauté the tarragon with the butter. Drizzle the sauce over the green beans and serve immediately.

Green beans with cardamom and coriander:

Big handful of fresh green beans (about 4 cups un-chopped)
2 Tbs butter
1 tsp cardamom
1 tsp coriander
Salt to taste

Cook green beans as described above. Mix butter cardamom and corriander in bowl and microwave till melted. Drizzle the sauce over the green beans and serve immediately.

This is the fifth in a series called Timbercrest Healthy Recipe of the Month, part of our effort to become a Healthier Tennessee Neighborhood. To submit a recipe suggestion, Contact Us.  Check out the entire collection of Recipes of the Month.