Pennsylvania Dutch Green Beans with Bacon ♥

Today's vegetable recipe: A hearty late-summer or fall side dish. (Thanksgiving? Yes that too, especially Canadian Thanksgiving which falls in mid October when it's often still quite warm.) The beans are topped with a sweet 'n' sour sauce, crispy bacon and a chopped egg.
Cookbooks are always welcome gifts but The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer was an inspired choice. For starters, these inscriptions were penned by two of my favorite cook's grandchildren. Yes, they brought tears:

Dear PopPop, I like gardening with you. Teach me how to cook from the garden. I love you, A.J.
Dear Grandpa, I like your garden! Here's a book on how to cook with it! Love, E.

Two days later, "PopPop" aka Grandpa and the kids selected recipes from the cookbook, shopped for groceries and set up to cook dinner. What a feast! A venison loin rubbed with mustard, oil and fresh herbs. Homemade biscuits, light as air! Green beans topped with a sweet-sour sauce, bacon and a chopped egg. "How are the green beans?" I asked at the table. "Fantastic!" murmured E., reaching for another bite.

Twas grand.
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