Just picked a gallon of haricots verts (French for skinny green beans) and yanked up the plants as I went along. It was time. It’s about the fourth picking off of them, the plants are being attacked by several things --slugs, virus, BMSB’s and what looks like a tiny version of the Mexican bean beetle (maybe it’s tiny to stay in tune wi’ zee tiny leetle green beans!). Anyhoo, I’m sick of picking, have been freezing some, eating more, and the Ha’ogen melons and long-neck pumpkins want to overrun the space, so, as I said, it was time.
I love green beans and look forward to them fresh each summer. Beet and bean salad with mustard and balsamic dressing, chopped into vegetable soup, au gratin with shallots, onions and gruyere, green bean and tuna salad, as one of many vegetables in Ecuadorean fanesca soup with milk and peanut butter (there’s a great recipe in Rodale’s Garden-Fresh Cooking), or wrapped in a bit of tin foil with a piece of fish (haddock, whatever) with garlic, tomatoes, onions herbs and maybe a splash of white whine and shoved into the oven for about 25-35 minutes.
The quickest and easiest way to do green beans this time of year is to sautéed them quickly in olive oil with chopped onions, halved cherry tomatoes, fresh lime basil or oregano or parsley or a combination of all three, some fresh garlic, salt and pepper and a splash of red wine. It’s superb as a hot side dish with grilled chicken or fish and even better (at least I think so) the day after as a cold salad.
|Sautee'd haricots, cherry tomatoes, garlic and onions for salad|