From the blog...

  • An "Honorable Mention" Three Bean Salad

    I never get tired of eating fresh green beans in the summertime! I have fond memories as a child looking forward to my Grandpa Sullivan arriving at our little summer cabin with a great big bag of his freshly picked green beans for us to help him prepare for our summer supper. We would give momma a break from at least 4 of the 7 kids, and sit with Grandpa down on the dock with a big silver colander on his lap. We sat with our tootsies in the lake tipping beans with Grandpa while eagerly reminiscing over our agate finding and frog catching adventures of our summer day.
        Tis almost the end of the bean picking season and the perfect time to share our honorable mention recipe from our Summer Recipe Contest!  Thank You, Kelly, for the yummy salad! It was delish!
    Do Different Color Green Beans Taste Differently?

    Green beans come in some lovely colors that you would never imagine. How about purple? Yes, that's right, purple. One purple variety of green bean is called Purple Podded, and it's a pole bean. There are also yellow green beans.
    Beurre de Rocquencourt are a variety of French Heirloom beans also known as yellow or wax beans. They can be cooked in the same way. Generally, purple green beans and yellow green beans are identical in taste and texture to "green" green beans.
    Blanching Green, Yellow or Purple Green Beans is the best way to maintain both the fresh bright color and the crisp, fresh taste of the bean.
    To Blanch green beans:  Place clean, tipped beans in a large stock pot of boiling water until bright green in color and tender crisp, about 2 minutes. Drain and shock cool in a bowl of ice water to stop from cooking. 
    Enjoy this recipe and the last remnants of summer.
  • ← Next Post Previous Post →