The best time of the year is here! Harvest season!
And our green beans have never looked, well, greener. They’re ready to be picked and cooked for a yummy side dish. The best part is you’ll be picking and cooking beans now through late July.
Learning when and how to harvest green beans does take a bit of practice. Hang with us and in a few days, you’ll be a green bean pickin’ pro!
Give Beans the Green Light
- Pinch the Pod. Harvest green beans when they’re 4-7” in length and the width of a pencil. Most importantly, they should be firm to the touch and have no visible bulges.
- They’re About to Snap! With one hand, hold the bean where it connects to the vine. With the other hand, hold the vine. Now pinch off with your thumb.
- Cool (Green) Beans. Refrigerate in an airtight container. They’ll keep for about 4 days.
Put the Beans to the Test! Taste Test Green Beans with this Delicious Recipe
As soon as beans leave the vine, you want to taste them! So, we always have a recipe ready to go ahead of time. Try one of our favorite recipes below.
Green Bean Salad with Mustard Vinaigrette
- 1 ½ lb. freshly picked green beans, trimmed
- 3 tablespoons EVOO (Extra-Virgin Olive Oil)
- kosher salt and pepper
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- ½ cup sliced almonds, toasted
- Boil Water. Boil a pot of water over high-heat.
- Rinse and Trim. Meanwhile, rinse and cut the stems off your fresh green beans.
- Cook. Add 1 tablespoon salt and boil the beans until tender, usually 4-5 minutes. Then drain and run under cool water.
- Whisk. Combine mustard, vinegar, oil, salt, and pepper.
- Drizzle. Place in serving dish and evenly coat with mixture.
- Sprinkle. Scatter almonds over beans.
- …and Serve!
Picking green beans is easy – and delicious. Get ready to enjoy fresh green beans all summer. Yum!