Beans are here!

Unwashed beans can be stored in a plastic bag or container in the crisper drawer in the refrigerator for up to 7 days. To use, wash and cut off the stem end – cutting pointed end is optional. Beans can be cooked in many ways.

Blanching: Bring a pot of salted water to a rolling boil and blanch green beans until tender crisp. Drain and dry.

Try sautéing the beans with one of GJ Farmstead’s purple scallions in olive oil.

Simmering beans with fresh salsa makes a great accompaniment to spicy foods.

Add beans to your stir-fry!

Blanched green beans can be frozen. Spread them on parchment paper to freeze and then transfer to a storage bag or container.

Green and yellow beans can also be pickled. Make vinegar solution by heating of ½ cup of vinegar, ½ cup water, 1 Tbsp. sugar, and 1 tsp. of salt. Cut beans to fit in a jar. Pour solution over beans and add other seasonings as desired. Red pepper flakes, crushed garlic cloves, and/or dill seed are all good additions.

Let jar cool and place in the refrigerator. Wait about one week for the beans to pickle. If you want to can the beans, please follow a tested recipe or attend one of my classes to learn more!