Green Bean Summertime Memories

To me, Farmers' Markets are just about the best thing since sliced bread (and I can slice my own bread, so maybe they are a little better than sliced bread.) The freshest of ingredients, picked just this morning, the fact that going to one just screams summertime, and actually makes you WANT to eat healthy, instead of feeling obligated to do so, and the flood of inspiration that comes every time I even get near one.

This is what came of my most recent Farmers' Market visit, and it just so happens to be one of my favorite meals of all time.

Stewed potatoes, green beans, and ham - just thinking about this meals brings back memories.

 I was, and still am, one of those strange kids who actually liked it when their grandma enlisted them to help pick and string green beans for dinner. Some of my fondest memories are of Mommaw and I, out in her front yard with big bowls in our laps and lemonade at our elbows, watching the river flow by as we threw green bean strings in the grass. Not a care in the world, just watching the time pass by.

The whole ensemble, just begging to be enjoyed on the porch with some iced tea.

 Boppaw always loved this meal too, since whenever we made it, we always had extra cornbread left over, which means that he would get a midnight snack of cornbread and milk. Yep, just crumble the cornbread in the bottom of a bowl (or in my case, warm it a little in the largest mug you have) and pour over some milk. The best part is the bottom, when the cornbread has turned to mush... a little unknown comfort food at it's finest. He and I would know just when to meet at the kitchen island to make ourselves a bowl.

No summertime meal is complete without some vine ripened tomatoes and cucumbers. Add a chunk of whole wheat cornbread and I'm in heaven.

 Here's hoping you too are making wonderful summertime memories.

Stewed Potatoes and Green Beans

1 LB fresh green beans, strung and snapped

1 LB red potatoes, scrubbed and cut into bite size pieces

1/2 LB country or pit ham, cut into bite size pieces (you can also use a ham hock here)

water to cover

Place all your ingredients in a large pot and cover with water. Leave on low and cook all day long. One hour before you want to eat, put your cornbread in the oven and season your stewed veggies with salt and pepper, as needed.