String Beans
We grow several different varieties of sting beans:
· Provider- traditional green bean.
· French Filet- skinny super tender green beans.
· Dragon Beans- (pictured above) very flavorful. Yet loose their color when cooked.
· Yellow Wax
· Burgundy- a purple bean which looses its’ color when cooked.
Storage and Preparation:
Beans should be stored in a plastic bag at about 35 degrees. If the bag comes with a twist tie open it up to let some air in and moisture out.
Beans are extremely labor intensive and back breaking to pick. That is why I usually eat them raw. It seems like cooking ruins all the hard work. However, beans can be steamed, baked or sautéed.
Recipe Ideas:
- A customer at the Farmer's Market suggested roasting the string beans. I tried this last night. Simply bake them with olive oil, salt and pepper at 400 degrees until tender (about 20 minutes). If you bake longer they get crispy.
- Sautéed with garlic, balsamic vinegar and almond slices.
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