Bountiful Beans

Bountiful Beans

When green bean season comes around in summer, it comes with a bang! We pick SO MANY beans! That’s a good thing because beans are well-loved by the good majority of people, whether in the popular and really delicious canning project of dilly beans, as a fabulous side dish, or eaten raw as a healthy snack. CSA members can expect beans 6-7 times per season.  Harvest usually begins in July and lasts through September. Expect plenty of beans available at market during this time, especially in August, for canning or freezing projects. 

What we grow 

We grow two main types of beans at our farm:

  • “Regular” green beans (above left): these are surely the type of beans you are familiar with from the grocery store or your own gardens. These are tender and delicious, with slender pods and a nice snap. We grow a few types to have a steady supply. If you are not from this region you might also call these snap or string beans. 
  • Romano beans (above right): a type of Italian snap bean that is long and flat with a juicy, sweet flavor and tender texture. They might look dry because of their flatter shape, but they are the sweetest beans we grow. Romano beans are amazing on the grill, roasted, raw with dip or cooked on the stove top with sweet onions, olive oil and tomatoes. 

Storage tips 

Beans typically store for about a week, but are sensitive to moisture. They can get soggy or moldy easily which is why we do not wash our beans. We suggest you store in a plastic bag and monitor the moisture level if you don’t plan to use them right away. If you have an issue with bean storage, add a day paper towel to the bag. 

We find that beans are a perfect vegetable for micro prepping. You can wash them, trim or snap off the stem, lay on a towel to dry, and then place in a tupperware or other storage container so you have them for fresh eating throughout the week, or can chop, steam, and/or use in cooked dishes throughout the week. 

Longer-term storage

Because we give so many beans, many CSA members find that by the end of the season they enjoy preserving some for winter. Beans are very simple to freeze and that’s a great way to go if you want beans to add to soups or stir fries in the colder months. The other classic option is to make dilly beans. We’ve got instructions for both below.

To freeze:

Trim or snap off the end of the bean and then blanch in boiling water for 2-3 minutes (until bright green). Drain and rinse under cold water (or submerge in an ice bath), dry well, and lay out on a baking sheet to freeze in a single layer. Transfer to bags once fully frozen. We tend to leave beans whole for stir fries, but you can also halve or cut into bite-size pieces for soup so you don’t need to do any work after thawing. 

Dilly Beans

Recipe by: Put ‘Em Up

Yield: 8 pints

Time: 1 hour


4 pounds green beans, washed, topped and tailed 

6 garlic cloves, peeled and sliced

1 cup fresh dill weed

2 tablespoons dill seed

1 tablespoon black peppercorns

4 cups distilled white vinegar

2 cups water

1/4 cup sugar

2 tablespoons salt


  1. Cut beans into lengths 1 inch shorter than the pint jars. Pack the beans vertically in eight clean, hot jars, somewhat tightly. Divide the garlic, dill weed, dill seed, and peppercorns among the jars.
  2. Combine the vinegar, water, sugar, and salt in a medium nonreactive saucepan, and bring to a boil. Pour the hot brine over the beans to cover by 1/2 inch. Leave 1/2 inch of headspace between the top of the liquid and the lid.


Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, the store in a cool, dark place for up to 1 year.

7 great things to do with our beans 

Photo by: Cookie & Kate

Green Bean Salad with Toasted Almonds & Feta

Recipe by: Cookie & Kate

Yield: 4 servings
Time: 35 minutes


⅓ cup sliced almonds

1 pound green beans, trimmed and cut into 2 to 3” long pieces

¼ cup water

½ teaspoon fine sea salt, divided

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice (about ½ lemon)

2 teaspoons Dijon mustard

1 small-to-medium clove garlic

Several twists of freshly ground black pepper

Pinch of red pepper flakes

¼ cup crumbled feta cheese, divided

3 to 4 large basil leaves, torn or chopped, for garnish

Lemon zest from about ½ lemon, for garnish


  1. Start with a large skillet over medium heat. Add the almonds and cook, stirring frequently (careful, they burn quickly). After 3 minutes, reduce the heat to medium-low, and continue stirring until they are fragrant and turning golden on the edges, about 1 to 3 more minutes. Transfer the almonds to a bowl to cool.
  2. Make sure the heat is set to medium-low and place the skillet back on the heat. Immediately add the green beans, water and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the beans are nearly tender, about 7 to 10 minutes. Remove the lid, raise heat to medium-high, and cook until the liquid evaporates, 2 to 5 minutes. Remove the skillet from the heat and set aside.
  3. Meanwhile, whisk together the olive oil, lemon juice, mustard, garlic, black pepper, red pepper flakes and remaining ¼ teaspoon salt. Set aside.
  4. Once the green beans are done cooking, whisk the olive oil mixture once more, then pour it into the skillet. Pour the almonds back into the skillet, and add about half of the feta, reserving the other half for garnish. Toss to combine, then taste and add more lemon juice or black pepper if necessary.
  5. Transfer the green beans to a serving bowl or platter. Sprinkle the remaining feta and the torn basil leaves on top. Lightly grate some lemon zest on top, and serve promptly.

Summer Stir Fry with Honey Tamari Sesame Sauce

Recipe from: our website!

Yield: 4 servings
Time: 30 minutes


1 tablespoon cornstarch

6 tablespoons cold water, divided

1/4 cup soy sauce or tamari

1/4 cup honey

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

4-5 garlic cloves, minced

1/2 teaspoon red pepper flakes, optional

3 tablespoons olive oil, divided

2 chicken breasts, cut into strips

1/2 teaspoon kosher salt, divided

1/8 teaspoon freshly ground black pepper

1 large red pepper or 2 medium red peppers, cut into strips

1 pound green beans, ends trimmed

1 zucchini, cut in half and slice

1 bunch scallions, thinly sliced

2 cups cooked white rice

Toasted sesame seeds, optional


  1.  In a small bowl, whisk together cornstarch and 2 tablespoons of water until smooth. Add soy sauce, honey, rice wine vinegar, sesame oil, garlic cloves, red pepper flakes and remaining 4 tablespoons of water.  Set aside.
  2. Heat 2 tablespoons oil in a heavy skillet over medium heat. Add chicken, 1/4 teaspoon salt, and pepper. Cook for 5-6 minutes or until cooked through. Set aside. 
  3. Add remaining tablespoon oil and peppers to the pan. Cook for about 4 minutes over medium heat, until just starting to brown, then add green beans along with remaining 1/4 teaspoon salt. Continue to saute until the green beans are bright green and just beginning to soften, about 5 minutes more. Add zucchini and white and pale green portions of scallion. Saute for a couple minutes and then add chicken back into pan. 
  4. Whisk sauce one more time to combine then add to the pan. Reduce heat to low and simmer very gently, sauteing occasionally until the sauce has thickened and coats veggies well, about 3 minutes. 
  5. Serve over rice with reserved sliced green onion tops and sesame seeds.
Photo by: NYTimes Cooking

Grilled Summer Beans with Garlic and Herbs

Recipe by: NYTimes Cooking

Yield: 6-8 servings
Time: 20 minutes


½ cup extra-virgin olive oil

3 to 5 cloves garlic, finely chopped

1 teaspoon red-pepper flakes

Finely grated zest and juice of 1 lemon

½ cup chopped flat-leaf parsley

2 pounds Romano beans or other summer green beans, ends snapped and strings removed

Sea salt and ground black pepper

Leaves from 3 sprigs fresh basil

Leaves from 3 sprigs fresh mint


  1. Build a hot wood fire in your grill. (You can do the same with charcoal. If you’re using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
  2. Combine ¼ cup oil and the garlic in a small saucepan and cook over low heat until the garlic is fragrant but not browned, 8 minutes. Remove pan from heat and let cool. Stir in red-pepper flakes, lemon zest and parsley.
  3. Place beans in a large bowl with the remaining ¼ cup olive oil. Season with salt and pepper and toss to mix.
  4. Arrange beans directly on the grill or in a wire grill basket. Grill beans until charred and crisp-tender, 3 to 4 minutes, turning with tongs. (You may need to work in two batches, depending on the size of your grill.)
  5. Return hot beans to the mixing bowl and stir in garlic-parsley oil. Squeeze in lemon juice. Stir in basil and mint leaves and serve.
Photo by: Cookie & Kate

Perfect Roasted Green Beans

Recipe by: Cookie & Kate

Yield: 4 side-dish servings
Time: 20 minutes


1 pound (16 ounces) green beans or haricots verts

2 teaspoons extra-virgin olive oil

Scant ¼ teaspoon fine sea salt


  1. Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  3. Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  4. Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. 
  5. Transfer to a serving dish and enjoy with any desired accompaniments. Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.
Photo by: NYTimes Cooking

Stewed Romano Beans with Tomatoes

Recipe by: NYTimes Cooking

Yield: 4-6 servings
Time: 35 minutes


3 tablespoons extra-virgin olive oil

1 large red onion, finely chopped


2 large garlic cloves, minced

1 ½ pounds fresh romano beans, trimmed and cut in 2- to 3-inch lengths

1 cup grated or chopped peeled tomatoes (about 3/4 pound)

¼ cup chopped fresh dill

 Ground black pepper

 Feta cheese for topping

 Cooked pasta or grains, such as bulgur, quinoa, polenta or brown rice (optional)


  1. Heat 2 tablespoons olive oil over medium heat in a wide, lidded skillet or Dutch oven and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.
  2. Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.
  3. Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as bulgur, quinoa, polenta or brown rice, or toss with pasta.
Photo by: Dinner at the Zoo

Three Bean Salad

Recipe by: Dinner at the Zoo

Yield: 6 servings
Time: 12 minutes


1 – 15 ounce can kidney beans drained and rinsed

1 – 15 ounce can garbanzo beans drained and rinsed

2 cups fresh green beans cut into 1 inch pieces

1/4 cup red onion very thinly sliced

2 tablespoons chopped parsley

1/3 cup apple cider vinegar

3 tablespoons granulated sugar

1/4 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper


  1. Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.
  2. Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.
  3. In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.
  4. Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
Photo by: NYTimes Cooking

Turkish-Style Braised Green Beans

Recipe by: NYTimes Cooking

Yield: 4 side-dish servings
Time: 1 hour


6 tablespoons extra virgin olive oil

2 medium onions, chopped

2 garlic cloves, chopped

1 pound green beans, trimmed and cut in half widthwise

2 medium tomatoes, peeled, cored and chopped

1 tablespoon sugar

1 teaspoon salt

Black pepper

¼ cup roughly chopped mint

Thick yogurt, for serving

Lemon wedges, for serving


  1. In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
  2. Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
  3. Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

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