Yellow Wax Beans-Eureka variety

1 1/4 lbs fresh yellow wax beans
2 tablespoons butter
1/4 cup crushed Ritz cracker or townhouse cracker (about 6 crackers)
salt & freshly ground black pepper
Directions
1.Cook beans in salted boiling water until soft (not crispy) tender and drain.
2.Add butter and mix until butter melts.
3.Add cracker crumbs, salt and pepper, stir to combine and serve.

~Recipe from Bergefurd's Farm recipe exchange

Refrigerator Dill Pickles

Ingredients:
For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
(this recipe makes 4 jars)

minced garlic
fresh dill
cucumbers, cut into spears

Directions:
Combine all brine ingredients in a pitcher. Stir well to dissolve salt.
Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Recipe from~ Annie's Eats

Creamy Braised Sweet Potatoes

1 large or 2 medium sweet potatoes, peeled &
cut into 2” pieces
2 Tbsp. butter
1 c. salted water or chicken broth
1/4 c. creme fraiche (you could also use 1/8 c of both sour cream and cream cheese and a tablespoon of powdered sugar)
nutmeg, salt, & pepper to taste

Melt butter in medium sauce pan. Add sweet
potatoes & saute for a couple of minutes. Add
salted water or broth, cover, reduce heat &
simmer for 10-15 minutes, stirring once or twice,
until sweet potatoes are just tender. Remove lid
& simmer for another few minutes until liquid is
reduced. Drain & toss sweet potatoes gently with
creme fraiche & seasonings to taste. Serve hot.

Recipe from~ Driftless Organics