Valley Bounty: Green Beans
Hard frost has not yet arrived in most of the Valley, and as a result green beans are still coming in strong. They bring a vibrant green color to fall menus and are wonderful additions to fall soups and stews. Blanch beans for a simple (and delicious!) side dish, or for freezing once winter really comes. If you’re serving them plain, don’t over-cook them! Find recipes, preservation tips below.
By Abby Getman of Community Involved in Sustaining Agriculture
Meggin Thwing Eastman’s curried green beans and cashews look good, as does her slow cooked green beans and tomato recipe.
It’s still not too late to make dilly beans! Follow the USDA online recipe for safe and careful canning
Green beans also go well with a creamed mushroom sauce. Try this variation:
3 Tbsp butter
2 cloves garlic, minced
1/4 lb oyster mushrooms
1 1/2 lb green beans
Salt and pepper to taste
3 Tbsp all-purpose flour
1 1/2 cups milk
Melt half the butter in a large frying pan. When it’s melted, add the garlic and sauté for about a minute, then add the oysters and sauté for another 1-2 minutes until a darker gray. Add rinsed green beans and meld for 3 minutes—don’t overcook! Add salt and pepper to taste. Serve into a medium sized bowl on the side.
In the same, melt the remaining butter and whisk in the flour, constantly stir to form a light brown paste. Slowly incorporate milk and stir well to get rid of any lumps. Heat slowly to a low simmer to thicken. Turn off the heat and pour the beans and mushrooms back in. Serve this over rice. This pairs well with chicken or pork chops.
The Happy Valley Locavore has an easy guide to freezing green beans here.