|Bean plants before the zukes grew, produced and collapsed|
Our beans have begun to come in – a great blessing, in my books, because I love French green beans, those slim little things that look like they were cradle-robbed from the plant. I’ve planted loads of beans over the years – bush, climbing, semi-climbing (which means they reach about 2 feet tall and need some help unless you don’t mind them sprawling all over their neighboring veggie plants), Providers, Blue Lake, Kentucky Blue, Romanos, Burgundy, Scarlet Runners, Asparagus beans (which, frankly, I don’t like), Sunset Runners, Jacobs cattle, Tiger’s Eye and Yin/Yang (the last three are shell beans, i.e. drying beans, and they’re delicious). Among others. I’ve spent years searching for what I consider to be THE best French green bean aka Haricot Vert. I thought I had it when I found Cook’s Garden Seeds’ French green beans (bush) but didn’t find them there this year. Instead, I got Burpee’s French Filet bean, which, since Burpee bought Cook’s a while back, is probably the same bean. A reliable producer, the slim, tender beans stay slim and tender for several days, even if you miss a day’s picking. And they stay fresh for days in the frig when stuffed dry into a plastic bag and kept in the crisper.
|Haricots verts and shallots in the frying pan|
|Filet beans with tomatoes and prosciutto|