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I was blessed to witness the first day of Black and Latinx Farmers Immersion Session 2 from a new vantage point, overhearing the sounds of laughter, first meetings, and reunions wafting in through my bedroom window as I rested. Being here on land together, by choice, this is GOOD.” ~BLFI reflection from this week I now understand that’s not the whole story. I realized that the only images I have been fed of our bodies on land are images of trauma, oppression, and shame.
JAR OF BEANS 2016 FULL
“I looked up from weeding to see a field full of black and brown bodies bent over the land with me. Cheryl and Chris, power farmers, flex their skills to teach harvesting techniques to BLFI participants. High tech kale sorting on state-of-the-art wet bedsheet. Then you can just grab a handful to add to your eggs, smoothie, soup, or saute. To make it easier to use greens on the go, wash and chop them in advance and store them in a sealed plastic bag. To revive wilted greens, dunk them in ice water and dry in salad spinner or with gentle toweling. KEEP FOOD FRESH, EASY: Store leafy greens in a sealed plastic bag in the fridge.It also means you need to wash your veggies before consuming them. In general, this allows the food to stay fresher longer. We will do some washing if there is a lot of dirt on greens and we always rinse root crops. We DO NOT extensively wash veggies before delivering them to you. If you break them down, please make sure not to tear or bend any of the tabs, or just leave the assembled box for us and we are happy to break it down. You can leave them where you get your delivery. September 24, October 22, and November 12. We are also processing our chickens today, right now! They can be picked up on the farm or delivered on our normal Wednesday delivery route next week. The BLFI 2 mulch team looking fresh and fly. Zucchini and/or yellow summer squash (2 pounds).But eat them soon cause they’re delicious and you’re gonna bet a lot more. Leave them out in a dry space on the counter and they will continue to cure and keep for months. Green garlic (2-3 bulbs) – Do not store these in the fridge.
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Look how hard she is working to pull that cabbage while Chris is dancing on the other side of the handle bar. So if you want to preserve your beans but you don’t want to pickle them, either get yourself a pressure canner or blanch and freeze them.Naima stepping in for 24 hours to help lead Black and Latinx Farmers Immersion (BLFI) while Mama Leah rests and heals. One of the few documented cases of botulism that occurred last year was because a family ate some poorly preserved green beans. They are NOT safe to can without the brine unless you’re using a pressure canner. They are perfectly safe to can in a boiling water bath when you’re making pickles out of them. It’s a gentle, zippy little pickle that preserves my green beans for months to come (well, if they last that long) and maintains the dinnertime peace. Thing is, I still find myself buying string beans like they’re a four times a week vegetable, which becomes a problem when trying to keep the refrigerator eco-system balanced. So my perfect little meal has been relegated to a once-in-a-while, solo experience (however, it’s a trade-off I happily make for love). Of course, that was before I had to think of Scott’s likes and dislikes when making dinner and sadly, he is a string bean hater. A couple of summers ago, I ate that for dinner three or four times a week for at least a month. My idea of a perfect easy summer meal is a tangle of lightly steamed string beans, dressed with a bit of butter and salt, along side some scrambled eggs and a sliced tomato.
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String beans are one of my favorite vegetables around.