For about a month, I have been picking green beans from the bushes I planted at the beginning of March. The bean plants are the most prolific of everything I planted. They are flowering all the time, and there are beans in all stages of growth on the bushes. This pretty much guarantees a continuous supply of green beans.
Pick, eat and share
I pick daily, but there aren’t always enough for a meal. When that is the case, I rinse and dry them and store them in the fridge in a plastic zipbag with a barely damp paper towel. This will keep them fresh for about a week if necessary. This allows me to keep picking until there are enough to cook or to give away.
Now, this is fresh!
I really can tell the difference in produce… in this case, green beans… picked and cooked right away and that bought from a grocer. Produce from the grocer is not necessarily bad, but it is different.
The cooking time doesn’t seem to be as long, either. I saute green beans with a little bacon and onion, or I will toss them in the wok with olive oil and garlic. The taste is the clincher. So-o-o good!
Tonight, I picked green beans at 6:15, cleaned them, cooked them and had them ready to serve at 6:55. They went from the plant to my plate in 40 minutes. You can’t get much fresher than that. Bon appetit!