note from Debbie: in the early days of my doing the recipe section of Live Earth Farm's newsletter it took several weeks to work out the kinks and come up with a system for how I'd get the recipe to them, how they'd put it in, and so forth. Sometimes we got our wires crossed. Anyway, this week's recipe was not one of my choosing, but I'll go ahead and include it here so that no one will wonder, "How come there's no 6th Harvest Week recipe?"

Green Beans with Olives
Serves 4

1 pound green beans
1 tbsp. butter
1 tbsp. olive oil
1 small garlic clove, minced
2 scallions, finely chopped
1/2 cup sliced green olives
1 1/2 tbsp. lemon juice
salt and pepper to taste

Cook beans in a large pot of boiling water until just tender-crisp, 3 to 5 minutes. Drain beans in a colander and plunge immediately into ice water to stop the cooking. Drain and cut into 1-inch pieces. Set aside. Heat butter and olive oil in a large skillet. Add garlic and scallions and saute until softened. Add beans, olives and lemon juice and saute until heated through. Add salt and pepper to taste. Serve immediately.