Nichols mentioned that these are the nicest looking green beans of the year and I’d have to agree (the green ones at least, the yellow are a little though). If you want to put off eating them, try giving them a quick pickle!
From Le Guide Culinaire by Auguste Escoffier first published in 1902:
“French [green] beans are one of the finest of all the vegetables but they need to be prepared with the greatest possible care. Their quality is such that they are nearly always good in spite of the faulty preparation they so often receive.
French [green] beans should be used fresh and must not be cooked for long in boiling salted water. They are best when still a little firm to the bite but not, of course, the least but hard.”
We had green beans in share 4, all the way back on July 5th. Then I wrote that it would be the first of a lot. The constant rain of July wasn’t great for the green beans though. Finally bouncing back, these green beans are super tasty; surprisingly sweet with a bright, earthy flavor. That earthy flavor is thanks to octenol which is also prevalent in mushrooms.
The first of lots of green beans that we’ll get throughout the season. Green beans are a crop that are somewhat fragile so the quality difference from those at the end of long supply chain terminating at the grocery are a world apart those grown locally. Quickly sautéed with some onion would be a great way to enjoy these.
A little bit of a surprise this late in the season, and you can tell these are late season. A little larger and tougher, we would definitely slicing before cooking to compensate.
A mix of two varieties. The Yellow (green ) beans are crisp, with little to no flavor; great if you don’t like green beans much, and still great if you do. The Lewis green beans are thicker than the French green beans. This makes them great for slicing into about ~ 1/2″ pieces and sautéing. They have a mild flavor that leans towards the greener end of the spectrum.
These French Green beans are a slender variety of green beans. They tend to be one of the more fragile vegetables. Because of this, local ones are much tastier than those at the end of long supply chains. These are sweet, crisp, and have a depth of flavor that’s lightly floral with notes of fresh mushroom. I enjoy snacking on them raw, but with a quick sauté and some shallot they are exceptional.
Green beans tend to be one of the more fragile vegetables. Because of this, local ones are much tastier than those at the end of long supply chains. These are sweet, crisp, and have a depth of flavor that’s lightly floral with notes of fresh mushroom. I enjoy snacking on them raw, but with a quick sauté and some garlic they are exceptional.
A late spring/early summer icon. These snap peas are crunchy, and sweet with a mild green bean flavor. Eat as a snack whole, slice for a salad, or lightly sautee for a fun side dish.
Another late spring/early summer favorite. These snap peas are crunchy, and sweet with a mild green bean flavor. Eat as a snack whole, slice for a salad (maybe with those strawberries and some balsamic), or lightly sautee for a fun side dish.
This variety of green beans is thicker than some of the others and with that , we like to slice them into about ~ 1/2″ pieces to sauté. They have a mild flavor that leans towards the greener end of the spectrum. These would work great with the corn and cherry tomatoes for a nice veggie medley.
From Harold McGee’s On Food and Cooking:
“Unlike most edible fruits, the fruits of the bean family were not designed to appeal to seed-dispersing animals. This group of plants is often called the legumes….. Green beans are immature pods harvested before they begin to dry out.”
