The early season harvests are all about green stuff, with a splash of yellow: lettuce, kale, asparagus, chard, peas, zucchini, squash…..and green beans.
Like squashes, green beans are amazingly prolific. Unlike squashes, they’re much easier to store. We generally just wash and dry them, then throw them as is into the freezer. I have a commercial style freezer, so it doesn’t take long for small things like beans to freeze decently, and practically takes no time at all for even smaller things like peas.
This means when the green beans start coming in, we don’t have to gorge ourselves – well, fam and friends don’t. We can preserve the harvest in this case via simple freezing. We could pressure can them, but we have a simpler route in this case, saving space in the cold room, but more importantly, saving time.
I had predicted early last week that we’d start getting the initial beans to sample this past weekend. I was right about that.
This variety is called Provider. it’s fast, extremely productive, sturdy, and produces beans on two nodes. It also has some of the prettiest flowers.
Now that this planting is beginning to produce beans, I’ll be setting out another round. Succession planting will allow us to continuously have fresh beans from now until the end of the year, as well as allow us to put a ton of them in the freezer (and possibly sell the excess). After the first two full picks, I’ll pull the plants and throw them on the compost pile, as generally at that point the bugs have figured out the plants are there. By that time, the new round of beans I’ve sown in another area will be producing. At that time, I may put in another round – it depends on how much we can sell and can/want to freeze.
So, I am steeling myself for the harvest. As you can see behind this mature bean, there are tons of young ones getting into gear.
That’s good eating.
Until next time, peeps: be well.