Each Sunday people from our congregation bring excess produce to church and place it on the tables in our fellowship hall which are designated for that purpose.

This is usually done during the spring, summer and fall seasons.

This week Cerwin and I chose six potatoes, two onions and a few handfuls of green beans.

I do not know who brought the potatoes, but I expect the green beans came from the Copenhaver’s green bean farm and the onions came from the Nell’s onion farm.

I was hungry for a good, scalloped potato casserole, so created one from a recipe I found on the Internet. It took six small potatoes, half an onion, milk, flour, butter, salt and pepper.

I added Velveeta cheese, parsley, and basil.

For taste and a bit of meat, I cut up three slices of Canadian bacon which I had in the freezer. I bought that from DLT Farms – which is located at our family homestead about a 1/4 of a mile away.

It was incredibly delicious. I will keep that recipe.

The green beans only need to be tipped, cut, cooked, and seasoned with salt, pepper and butter.

It was good to taste fresh green beans again.

I certainly didn’t spend much money for that meal, and there is enough left over for another meal or two.