Tips and Recipes
for Brookfield Farm Crops

  
   
 
  Green Beans (Phaseolus vulgaris)

The first cultivated beans in America were grown in Peru some 8,000 years ago. Along with squash and corn, beans quickly became a staple of the American diet and remains one of the most widely used garden vegetables in the U.S. Whether green, yellow, or purple, beans are cholesterol-free, high in vitamins A, B1 & B2, calcium and potassium, soluble fiber and protein. Beans are good for the soil as well, as they are nitrogen-fixers. When they're plowed under, they become a great green manure.
 
 


Recipes:

Sichuan Green Beans (from: Still Life with Menu)

2-3 tbsp sesame oil
2 lbs trimmed green beans
8 garlic cloves, minced
½ tsp salt
Crushed red pepper to taste (optional)

Place wok or heavy, deep skillet over medium-high heat. After a minute, add oil. After another minute, add green beans. Raise heat to high and stir-fry 5 minutes, until beans are well-seared. Add garlic, salt and optional pepper. Stir-fry several more minutes, then remove from heat. Serve warm or at room temperature. Makes 6-8 servings.

Dilly Beans (from: Moosewood Restaurant Cooks at Home)

1 ½ cups water
2 cups green beans
2 tbsp chopped fresh dill
2 large garlic cloves, pressed
¼ tbsp red pepper flakes
1/3 cup cider vinegar
½ tsp sugar or honey
1 tsp vegetable oil (optional)

Bring water to boil in small pot. Add beans; cook 3-5 minutes. Drain when beans are still bright green and just tender. Stir dill into warm beans. Combine garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to boil. Simmer 2 minutes. Pour dressing over green beans and mix well. Add oil in desired. Serve hot or chilled 20 minutes. Makes 4-6 servings.

Green Beans with Pecans (from: Recipes frm a Kitchen Garden)

1 1/2 pounds green beans, trimmed
1 Tbsp. olive oil
2 Tbsp butter
1/4 cup chopped scallions or shallots
1/4 cup pecan pieces, toasted
salt and pepper to taste
optional: i-2 tsp. chopped fresh summer savory

Cook the beans until just tender. Meanwhile, heat oil and butter in a pan and saute the scallions or shallots until softened. Stir in the parsley (and savory if used) and blend. Add the beans and pecans, season with salt and pepper--toss and serve. Serves 6.


Storage Tips:

  • Refrigerate beans in a plastic bag. Use as soon as possible. Beans will maintain their integrity quite well for up to ten days.

  • For long-term storage, beans can be easily frozen. Wash, trim, and blanch for 2 minutes. Rinse in ice-cold water and pack into zip-lock bag or airtight container. Freeze.