We’ve been picking beans and tomatoes at our house like crazy. Last night my mom and my aunt were over for a glass of wine on the deck, and they actually helped me pick my beans again–they’ve needed picking just about every day for the past week or so.
Those are the wonderful Jade bush beans on the left, some flat Italian beans that we got from our CSA in the middle, and my Romano Purpuriat Italian beans on the right.
Now the question is, what to do with them? I chopped, blanched, and froze a big bunch on Sunday–I was going to make Dilly Beans (pickles) out of them but sort of ran out of steam (no pun intended) and ended up just going for the freezer treatment.
I’d like to just eat the Jade beans–they are fantastic! They will probably be the only bean I plant from now on. They are slender, tender, and very tasty. Plus, they seem resistant to rust, which has been a problem with other beans, especially once it gets to be this time of year.
We are going to the lake this weekend to take the dock, the boat, and the boatlift out and sort of get the place ready for winter, so I won’t be getting any canning done this weekend.
Maybe tonight I’ll have a chance for a quick batch of Dilly Beans!