String, snap, repeat: Green beans are prolific in late summer
Oh snap! Green beans have been flooding produce stands and I have been snatching them up and snapping them up for weeks. Summer is still going strong for these heat lovers and will continue through frost.
In years long past, green beans were called string beans. Now there are no strings attached so that has given way to the term “snap beans” in honor of the sound it makes when broken in pieces. These beans are members of the large legume family and are harvested when the pods are young and immature.
The plants need adequate moisture in order to germinate, so it is critical during the flowering and pod development stages. They are harvested when the pods are around a quarter inch in diameter.
Obviously, a bright green color is a must when selecting these on the market. However, there are yellow beans with edible pods that are commonly referred to as wax beans. Keep the pods refrigerated and humid until you are ready to use. A plastic produce bag in the crisper drawer works great.
Although some still cook them long Cheryl, you can only use a water bath canner if you are pickling the green beans. Otherwise they must be processed in a pressure canner. Extras can be frozen but need to be blanched or cooked first. and low until the color changes to army green, many now steam them briefly to maintain the bright green color. And while you’ll still see many serving bowls with slivered almonds on top, menus now feature them tossed with grilled mushrooms, sprinkled with toasted walnuts and drizzled with balsamic vinaigrette.
I like them blanched but still have to have a regular dose of those cooked to death. You can also boil, stir-fry, roast, grill or microwave them. Once the ends are snapped off, you can leave them whole or snap into 1-inch pieces.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at hauteflavor.com.