And which side of those mountains are you from, the Perry Co. side, by chance?
Our people are from Virginia, originally, but my grandparents raised a family there. I really enjoyed reading your cooking techniques for cooking green beans. My mother is the Shuckey bean expert. And then there are the Fall and Shellie beans.

My grandmother's beans were the best I have ever tasted, white-half runners, I believe. She snapped them at each "joint", and cooked them in a Dutch oven on a gas stove for what seemed like hours. She also seasoned with salt pork and rarely stirred them, so as not to "break" them.

We always ate fried green tomatoes and "pumpkin blooms" in the summer. This was before it was so fashionable. I have to laugh each time I see a gourmet cooking show preparing "squash blossoms".

Isn't this a great place to share cooking heritages? Thanks for sharing yours.