This week the kids and I piled into the car and made a day trip up to North Georgia, to Jaemor Farms. Jaemor is a farmstand locally owned by a family that has been farming in North Georgia since 1912. More popularly known for their peaches, apples and autumn corn maze, they have wonderfully fresh-in season produce.
My stockpile for the day included locally grown and milled corn grits, sourwood honey, O’Henry peaches, muscadines and scuppernongs, white runner half beans (just picked that morning) and bbq takeout for dinner. They also have baked goods, fresh fried pies and homemade ice cream. If you go, take a cooler and an appetite!
I made the white half runner beans to have with dinner tonight, they are so easy to cook, healthy and delicious!
To prepare the white half runner beans rinse them with cold water, then top and tail them (pull the ends to de-string them) and break or cut into 1 inch pieces.
Place in a saucepan with one peeled garlic clove and cover with cold water. Bring to a boil, lower the heat and simmer for 25 to 35 minutes with the lid tilted.
Test for doneness at the 25 minute mark, they should be tender but still have a little bite.
Drain the water off and return to low heat. Add 1 teaspoon salt and 1/2 teaspoon pepper and shake or stir pan until most of the liquid has evaporated. Now stir in 2 teaspoons extra virgin olive oil, turn off heat and cover until ready to serve.
I served them with grits, roasted tomatoes and homemade pesto, yum!