Green Bean Epidemic

It seems like Summer is officially here. 

The green beans are ready, and they are growing fast and furious.

I started harvesting them for the first time about a week ago. I ended up with a 5 gal bucket FULL after one row. I planted six rows total, two varieties that were supposed to mature at different times: Trofeo (gourmet French cultivar with a rich, buttery taste) and Early Contender (one of the earliest producing green beans that is a favorite among gardeners for its high yields).

I was smiling after the first bucket of green beans

A couple of weeks after planting, the great washout happened with about a row and a half.
And the replanting project... so I thought I would be alright on them not all maturing at the same time. I was wrong. Way wrong, as wrong as a person can get. The later green beans caught up with the others because the weather has been so perfect and before you knew it, everyone was blooming and setting tons of little green beans. Overnight and with a little sun and warm temperatures, the little beans became the big green beans. The panic set in and before you knew it, I was contemplating the meaning of life and doing lots of thinking while picking buckets of green beans by hand!
If they are continually harvested, they will keep producing throughout the summer.

So far, approximately 35 lbs have been harvested!

Friends don't let friends plant six rows of beans... but if that happens, you might need to make a few recipes. And hope your friends and family needs green beans. And every restaurant and farmers market you can think of!

This is one of our favorites:

Pasta Ricotta with Green Beans & Tomatoes 

Linguine
Ricotta cheese
Green beans, ends removed
Grape or cherry tomatoes, halved
1 clove garlic, minced
Salt & pepper to season

Boil hot water and add several drops of olive oil (so the pasta doesn't all stick together- a little trick I learned). Once boiling, add the desired amount of linguine and cook approximately 8-10 minutes until done. Drain. Add the desired amount of ricotta cheese and stir in.

Saute the green beans and garlic with olive oil. Then add the tomatoes and stir briefly so they do not burn (I usually just do this to warm them up). Add to the pasta mixture and lightly stir, trying not to crush the beans or tomatoes.

Season with salt and pepper.


Also if you like balsamic vinegar/ vinaigrettes, try this recipe out! 

Cold Green Bean & Tomato Salad

10 lbs green beans- ends removed but kept whole otherwise
Grape tomatoes, halved
3 Tbsp olive oil
3 Tbsp red wine or balsamic vinegar
Salt & pepper to season

Boil water and 2 Tbsp salt, add green beans and cooked through but still firm.
Drain water and add green beans to cold water/ ice to chill.

In a small bowl, whisk the olive oil and vinegar, salt and pepper (to season). Drizzle over the green beans and add the tomatoes.

Enjoy!