Ice has been out for a few weeks, but so far spring has been cold and windy. We've even had two small snow storms! The dock crews have been working as best as they can. It feels good to see some signs of normal activity.
This has been a strange time. With the Corona virus ravaging communities across the nation, we've been pretty fortunate here in north Iowa. At this writing there are 13 identified cases with another 6 suspected. The businesses around town have expanded drive-up and delivery services. Churches and schools are closed. So distance worshiping and learning are the new form of interaction. Many of us are simply staying inside. Going to the store only when absolutely necessary. And then wearing masks and gloves and disinfecting when we come home. Strange times indeed.
Which brings me to canned goods. I usually stock up in the fall just in case we get snowed in. So I've had a goodly supply of vegetables. But sometimes canned goods need what we used to call "doctoring up." You can only make so much chili with the kidney beans. And as healthy as they are, canned green beans lack the snappy flavor of fresh. And without lettuce it is hard to have a green salad.
So bean salads to the rescue. These two recipes are easily made family favorites. The kidney bean salad from my childhood is not only a nice alternative to potato salad, it could fill in for a main course as well. The green bean salad recipe is from the 1880s. Of course you could put any seasoning you like into the vinegar dressing-- Italian or Mexican spice blends would work just fine. But I find that I like the more unusual blend of mace, cloves, dry mustard, cayenne, ginger, and horseradish. Both salads keep in the refrigerator for two or three days.
Pickled Green Beans based on an 1883 recipe
1/8 teaspoon ground mace
1/8 teaspoon ground cloves
¼ teaspoon cayenne pepper
½ teaspoon mustard seed, or 1/8 teaspoon ground dry mustard
½ teaspoon grated horseradish
1 cup vinegar
3 cups cooked green beans (2 cans)
5 thin slices of peeled fresh ginger, or 1/2 teaspoon powdered ginger
In a small non-reactive saucepan combine the seasonings with vinegar and bring just to boiling. Lower heat and simmer for 5 minutes. In a non-reactive bowl combine the beans and ginger. Pour the warm vinegar mixture over the beans and set aside for at least 6 hours at room temperature, stirring from time to time. Beans will keep for up to 4 days in the refrigerator.
Kidney Bean Salad
1 can kidney beans, drained and rinsed
1/4 cup diced celery
2 tablespoons minced onion
1/4 cup grated carrots
1/4 to 1/2 cup mayonnaise
Combine all ingredients and mix well.. Refrigerate at least half an hour before serving.. Stir well before serving. Bean Salad will keep up to two days in the refrigerator.
