Background Information:
Green Beans are available June through October. We typically plant a variety of bush beans every two weeks throughout the spring and summer. This way they are available to harvest all summer and into the fall.
Basic Cooking Strategies:
Beans should be cooked thoroughly, to make sure that they are easily digested. Blanch in boiling water for 3-4 minutes, then plunge in ice water to stop the cooking process. To serve, heat beans slowly in butter with herbs and garlic. Alternatively, cook in a sauté pan over high heat with crushed garlic and butter for 1-2 minutes, and then add liquid (water, stock or white wine). Cover and cook until done, 3-4 minutes.
Storage Information:
Refrigeration - Keep beans unwashed until ready to use, in the refrigerator.
Freezing - Blanch beans in boiling water for 3 minutes, plunge in ice water to stop cooking. Allow to dry and freeze in desired portions.
Preserving - Beans make will make great pickles, blanch in boiling water for 3 minutes, remove beans from water and dry. Place beans in jars and cover with vinegar/water/salt solution with herbs and garlic. Store in the refrigerator and use after 3 days, up to 4 weeks.
Recipes:
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Imedia West