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Storing Tips

To prepare, snap or cut off both ends before cooking. Wash well in cool water. Cook whole, cut diagonally, crosswise or French-cut. To preserve their sweet taste, cut beans as little as possible. For quick preparation, line up a handful; slice off ends. Turn beans around; slice off remaining ends. To store, place in plastic bag; refrigerate in crisper drawer. For optimum quality, use within five days. Green beans may be frozen or canned.

Freezing Tips

Wash Green Beans, Trim the ends and cut into smaller pieces. Get your pots ready. Fill about 2/3 full of water in a large pot, set to boil. Set out a large bowl with ice and water to cool the beans when blanched. Blanch the Green Beans for 3 minutes in boiling water. Start timing the 3 minutes when you put the beans in boiling water. Cool the Green Beans immediately in ice water for 3 minutes. Keep adding ice if necessary. Drain the beans and bag in ziplock freezer bags or vacuum seal bags. Be sure to label and write the date on the bags. Put bags into freezer. Beans will store for 9 months or vacuum seal bags for 14 months..  

Applications

Not just another side vegetable, Green beans are excellent in salads or included on a fresh vegetable tray after blanching and chilling. To enjoy simply, steam, sauté, boil; top with butter, salt and pepper. Bathe hot cooked beans in a yummy cream sauce; top with grated cheese. Toss in stir-fries the last few minutes of cooking; heat just until tender to maintain their crispness. For an elegant touch, delight the palates of guests with a salad of green beans and diced shrimp dressed with sherry vinegar and walnut oil. Perk up leftover beans with a drizzle of olive oil and lemon juice; combine with fresh mixed greens. 

Nutritional Value

Green beans provide carbohydrates, dietary fiber, protein, vitamin A, vitamin C, calcium, iron and potassium. Folate, a necessary nutrient for growth and especially during pregnancy. 

Green Beans, Peppers, And Tomatoes W/balsamic Vinegar recipe

MAKES 6 SERVINGS

• 1 lb Fresh green beans  (Cut into 1 1/2-inch-long)
• 3 Tomatoes (Halved and thinly sliced)
• 1 Onion; thinly sliced
• 1 lg Red bell pepper (Halved and cut into thin slices)
• 1 lg Green bell pepper (Halved and cut into thin slices)
• 3 Garlic cloves; minced
• 5 3/4 oz Canned pitted ripe olives (Drained and coarsely chopped)
• 3 tbls Balsamic vinegar
• 3 tbls Extra-virgin olive oil
• 1 tsps Dried basil
• 1/2 tsps Salt
• 1/2 tsps Freshly ground pepper
• 1/3 cup Slivered sun-dried tomato

This steamed vegetable potpourri is attractive and delicious whether served hot as a vegetable course or cold as a salad Its also good topped with crumbled Gorgonzola, feta, or goat cheese. Be sure to use tender young green beans and cook until they are still a tad crisp, but still tender.

1. In a 4-quart electric slow cooker, mix together the beans, tomatoes, onion, red and green bell peppers, garlic, olives, 2 tablespoons each of the vinegar and olive oil, the basil, salt, and pepper. Sprinkle the sun-dried tomatoes on top.

2. Cover and cook on the low heat setting about 3 hours, or just until the vegetables are crisp-tender. Stir to mix.

3. Drain off the excess cooking liquid and stir in the remaining 1 tablespoon each vinegar and olive oil. Serve warm, at room temperature, or chilled.

Recipe submitted by CSA member Janida Rice, taken from www.bigoven.com