These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Lacto Fermented Dilly'iscious Green Beans

From Miami County Locally Grown

<p>What an awesome probiotic filled snack! Salty, Crunchy and full of nutrients!</p> <p>The ancient Greeks understood that important chemical changes took place during this type of fermentation. Their name for this change was “alchemy.” Like the fermentation of dairy products, preservation of vegetables and fruits by the process of lacto-fermentation has numerous advantages beyond those of simple preservation. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine. Other alchemical by-products include hydrogen peroxide and small amounts of benzoic acid. Copyright: From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD. © 1999. All Rights Reserved.</p> <p>Yield: 1 quart</p>
Source: Rosebud's Ranch and Garden, LLC (Entered by Amber Lange)
Serves: 8 servings

4 C Raw Organic Green Beans
3 Cloves Raw Garlic peeled and halved
1 Tbsp Dilly'iscious from Rosebud's R&G, LLC
3 TBS Unrefined Sea Salt from Rosebud's R&G, LLC

Step by Step Instructions
  1. •Snap the ends off of the green beans, leaving the beans whole.
  2. •Fill with green beans, upright in jar and leave at least 1 inch of headspace. Be sure to pack in tightly but not so tight that they break.
  3. •Place garlic and Rosebud's Ranch and Garden's Dilly'iscious seasoning mix in the jar.
  4. •Cover with sea salt water brine to 1 inch from the top of jar, making sure all beans are covered to prevent from molding. (Brine is 3 Tbsp fine ground Unrefined Sea Salt to 4 Cups of warm water - you will not need the entire 4 Cups as the beans will displace much of it.)
  5. •Lid and let sit on a countertop for at least 3-5 days. Check to see if they have reached their desired level of sourness for you. If yes, refrigerate. If no, leave on counter until they have. I liked them best after 5 days.