Planting beans in two week intervals allows you to have fresh beans until the first frost. Interval planting also spreads out the preserving time if, like most of us, you have lots of other things going on during the summer.
The best quality beans are picked when they are young, tender beans which have only small beans beginning to form in them.
Pinch the ends from the beans and snap them into preferred sizes...bite size or left whole.
Avoid the "Not beans again!" syndrome by varying your preserving method. These were blanched for three minutes, (dropped into boiling water for three minutes and then ice water to stop the enzyme activity) packed, and frozen. Beans can also be dried, pickled, cured with brine, frenched, or cut in imaginative ways such as on a slant or in different lengths.
Green beans have only 44 calories in a whole cup and are packed with nutrition. I love to eat them raw while working out in the garden. Really refreshing! They have vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, and iron. They are also a source to go to for magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids, and niacin. Wow! They are loaded with all kinds of goodness for yourself and the kiddos.
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