Green beans have a mild, sweet flavor, and crisp texture and can be green, yellow or even purple. At the KCSA you will find two “bush” bean varieties called E-Z pick and Rocdor.
E-Z Pick has 5 1/2 -6" long green beans that are, as the name implies, very easy to pick!
Rocdor has straight, 6 1/2" long, slender pods that have a deep yellow color.
Bean plants are vigorous producers but if the beans are left on the plants they become “woody” so when they are on U-pick make sure you pick off the big ones and discard in the pathways.
Green beans are good for eating raw, pickling, lightly steaming, and sauteing.
Pair with summer vegetables such as squash, eggplant, and tomatoes; compliment with fresh herbs, citrus, nuts, raisins or currants, and mild cheeses.
Best stored in a container in the refrigerator or blanched and frozen for later use.
RECIPES
Easy Lemon Skillet Green Beans
1 pound green beans, de-stemmed
2 tablespoons extra-virgin olive oil
1 garlic clove, grated or finely minced
juice of ½ lemon plus ½ teaspoon zest
sea salt and freshly ground black pepper
Bring a large pot of water to a boil. In a small bowl mix together the olive oil, garlic, lemon juice, zest, salt, and pepper. Boil the beans until tender but still vibrant green and a little bit crunchy, about 2 to 4 minutes. The timing will depend on their size. Drain the green beans in a colander, and rinse under cold water. Transfer to a kitchen towel and pat dry. Transfer to a serving dish and toss with the dressing. Season to taste and serve. https://www.loveandlemons.com/simple-lemon-green-beans/
Butternut Squash and Green Beans in Coconut-Milk Curry
Mixed Beans + Quinoa Salad with Lime & Ginger Vinaigrette
