Teaching our Children (and balsamic green beans!)

I feel the need to justify the lack of a post for nearly a week's time. In addition to plotting out the various efforts that the Grow Alabama Foundation will be undertaking, I've been laying the groundwork of an educational program for school age children. Food habits at young ages tend to persist later in life, and the only way we can ensure a continued focus on sustainable food consumption for future generations is to reach out to children.

I received an invitation to speak with the students at Girls, Inc. tomorrow afternoon about organic gardening, local foods, and healthy eating tomorrow as part of their Health and Nutrition Week, and I'm really looking forward to it. Not only will this allow us to kick off our K-12 programs in a hands-on manner, but it'll also give me the opportunity to interact with local girls and understand what they're facing today. The last time I had such an opportunity was a few years ago when I worked with after school programs in Georgia, and being able to talk with kids of all ages was an invaluable experience.

We'll be doing a little cooking and a little planting tomorrow evening, and I can't wait to share some pictures.

In the meantime, here's a meal I made recently, using some of the fantastic green beans that Grow Alabama's had in lately.

"Pig in a Pig" with Balsamic Green Beans

For the Meat:

4 pork chops

8 slices bacon

Olive oil

Balsamic vinegar

2 sprigs rosemary, stripped

2 cloves garlic, minced

Season the pork chops with salt and pepper, then place in a plastic bag. Add garlic, rosemary, about 1-2 tbsp of olive oil, and enough balsamic vinegar to just coat the pork chops, then allow to marinate for about 30 minutes.

Heat oven to 350F. Transfer the chops to a skillet and fry over medium-high heat until almost done (an internal temperature of around 150F).

Transfer pork into a baking dish and add bacon to the skillet. Fry bacon in the juices from the pork chops, coating thoroughly, until the bacon draws up and just begins to brown (it should still be soft).

Wrap two pieces of bacon around each pork chop, and pour any remaining drippings onto the meat. Place the baking dish in the oven and cook for about 5-10 minutes, or until the internal temperature reaches around 165-167F. Remove from the oven and allow to rest at least 10 minutes before serving.

For the Beans:

1 pound fresh green beans, whole or cut, washed

2 cloves garlic, minced

Olive oil

Balsamic vinegar

Steam or boil the green beans until they begin to soften, about 5-10 minutes depending on method. Drain if necessary, and transfer into a skillet. Lightly toss beans in olive oil and add garlic, then add about 3-4 tbsp balsamic vinegar according to taste. Cover and steam for 5 minutes, add salt and pepper to taste, then continue to cook until beans reach the desired level of doneness.