We always have a goal to have fresh snap beans for Thanksgiving Dinner. Some years we get an early freeze and the beans don't make it. Some other years we've had worms and/or rabbits decimate the plants before they even bloom. This year, in spite of the drought, we got the beans in the ground at the right time. The seed we used was saved seed from the spring crop.
Well, we met our goal. On Thanksgiving morning, I was bending over in the garden harvesting snap beans. They were quite nice. I filled up my basket with three different varieties.
From a taste standpoint, the star of the show is the Italian Roma. These beans are wide and flat. To me they have a delicious taste.
To ensure we were going to meet our goal of having them for Thanksgiving Dinner, I snapped off the ends of the beans and washed them up. Tricia cooked them and we ate them up. Mission Accomplished.
We like to grow things that are colorful. The purple teepee beans add a colorful touch to the garden. Oddly, when they are cooked, they lose the purple color. Regardless the color, they are all scrumptious. Tricia cooked them, adding some cashews and cranberries. They were a hit. What we couldn't eat fresh, we blanched and froze. We've already picked another mess of snap beans and will be eating them again shortly.
No comments:
Post a Comment