Each week from July to November, I pick up a bag of groceries at St. Joseph University Parish in Buffalo. These
are provided by Porter Farms in Elba, an organic farm about 40 miles east of where I reside. Porter Farms is one of
many CSA farms - community supported agrticulture. The cost is less that $300 for the entire season and what is
provided each week varies depending on what is harvested. The vegetables last week included broccoli, green
beans, a cucumber, romaine lettuce, watermelon, zucchini squash, yellow squash, beets (yellow ones), cherry
tomatoes, and sweet peppers. Besides these offerings over the last few weeks, my bag also had kohlrabi, Swiss
chard and onions. This next recipe features the green beans. You can add toasted almond slices as well.

garlic green beans		serves 4
	x
1 lb. green beans, washed, trimmed and cut into pieces		2 Tbsp olive oil
water		1/2 cup bread crumbs
2 cloves garlic, minced
	x
Cover the beans with water, bring to a boil and simmer for 4 minutes. Drain. Saute the garlic in the oil until soft, add the bread crumbs and stir. Pour over the beans, mix and serve.