The type of green beans we grow here at the farm are bush beans: short plants, growing to approximately two feet in height, without requiring supports. They generally reach maturity and produce all of their fruit in a relatively short period of time, then cease to produce.
Green beans are low in Saturated Fat, and very low in Cholesterol. It is also a good source of Thiamin, Riboflavin, Calcium, Iron, Magnesium and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Manganese.
Green beans are often steamed, boiled, stir-fried, or baked in casseroles. Wash beans and remove stem ends. Leave beans whole, or cut them into 1-inch pieces or slice them lengthwise for French-cut beans.
For whole or cut green beans, cook 10 to 15 minutes on stovetop, for French-cut green beans, cook 5 to 10 minutes on stovetop.
To steam green beans: In a steamer cook whole, cut, or French-cut green beans, covered, for 18 to 22 minutes or until crisp-tender.
To saute green beens: In a large skillet heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, for 3 to 4 minutes or until heated through. Season with 1/2 teaspoon each salt and black pepper. Remove from heat.
Green Beans can be stored in refrigerator without any loss of quality for several days. Proper moisture is important to avoid wilting and drying out, plastic bag or plastic container usually does the job. For the same reason do not wash them before refrigerating, wash green beans just before using.
July - August - September
Blackened Green Beans with Garlic & Sesame/Ginger sauce
Snap the ends from 1-2 cups Green Beans –leaving the "tails" & leave the beans whole length (this makes a beautiful presentation).
Peel & slice 3 cloves garlic.
In a large heavy skillet, heat 3 Tbsp olive oil to very hot – add the beans all at once.
Stir frequently on high heat till they begin to blacken (should be bright green & crispy).
Add the garlic & sprinkle with 1/2 tsp salt & 1/4 tsp pepper.
Stir often for another 5 minutes.
Remove from heat.
Drizzle with ½ cup prepared sesame-ginger salad dressing & 1 tsp fresh grated ginger