Verlys Huntly, Master Gardener

Green beans have now started arriving at the farmers market, to the delight of many of our customers. Whether you like to eat them raw or have a favorite recipe, freshly picked beans have an especially delicious flavor that many of us can hardly wait for.

The old term &8220;string bean&8221; no longer applies to the beans grown now, and many people refer to them now as snap beans, which more aptly describes them. The beans grown many years ago had a tough string along the side of the bean, which was removed when you were taking the stem end off. However, the green beans grown now are very tender, especially when picked before the seeds inside have developed.

Most green beans grown are bush beans, but there are also green pole beans. These must be staked or trellised up, but can be easier to pick and take less garden space. When beans are picked on a regular basis, they will continue to produce for several weeks. You can also make successive plantings until about mid July.

Beans are a warm season crop, and mature in about 60 days from planting. They are not subject to many insect problems, but I have noticed leaf hoppers the last few years on them. Generally no treatment is needed for this. However, there are some fungal diseases, so it is recommended you pick them when plants are dry to avoid the possible spreading of any disease.

In addition to the green beans, there are also purple beans (which turn green when cooked) and yellow beans, also known as wax beans. Fresh beans are rich in folate, vitamin A and vitamin C, and low in calories.

Here are some easy recipes for beans:

Sweet-and-sour green beans

2 eggs, beaten

2 Tbsp. vinegar

4 Tbsp. water

1-1/2 Tbsp. sugar

1 /4 tsp. dry mustard

1/4 tsp. salt

Mix above in saucepan. Simmer, stirring constantly until thickened. Add 4 cups fresh cooked cut-up green beans and heat gently. Serves 4-6.

Deli snap bean salad

3 C. sliced cooked green beans

1 sweet onion, chopped

3 Tbsp. olive oil

2 tsp. vinegar

4 small summer squash, sliced & steamed 3 minutes

1 C. cooked garbanzo beans

Toss together the above.

Mix the following:

2-1/2 Tbsp. red wine vinegar

1/2 tsp. lemon juice

1 tsp. salt

1 tsp. sugar

1 tsp. dry mustard

1/4 tsp. paprika

Pour over prepared vegetables and marinate overnight. Before serving, add 1 C. sour cream.

Snap bean supper

3 Tbsp. butter

1 medium onion, chopped

3 stalks celery; sliced

Saute onion and celery in butter until soft. Stir in 3 Tbsp. flour and cook over low heat.

Add to this the following:

1-1/2 to 2 C. cubed ham

3 C. sliced, cooked green beans

1 C. grated cheddar cheese

1/2 C. beef broth

salt and pepper to taste

1/4 tsp. dried thyme

Mix above well and pour into casserole. Top with dried bread crumbs and dot with 2 Tbsp. butter. Bake uncovered at 350 degrees for 30 minutes.

Dilly green beans

2 pounds green beans, ends trimmed off

1 tsp. ground red pepper

4 cloves garlic

4 large heads dill

2 C. vinegar

2 C. water

1/4 C. pickling salt

In four hot sterile pint jars, tightly pack the green beans, standing them on end. To each jar, add 1/4 tsp. red pepper, and one head dill. Bring vinegar, water and pickling salt to boil. Pour over beans to within 1/4 inches of the top of the jar. Cover with lids, and tighten. Process in boiling water bath for five minutes from time water in canner returns to boil. Remove jars and cool.

Available at the

market this week

– New potatoes

– Raspberries

– Green beans

– Zucchini & summer squash

– Rhubarb

– Kohlrabi

– Green onions

– Sweet onions

– Lettuce, spinach and chard

– Broccoli

– Beets

– Turnips and rutabaga

– Peas

– Cabbage

– Cucumbers

– Fresh herbs

– Farm-fresh eggs

– Local beef, elk and pork

– Cut flowers

– Potted plants

– Jams, jelly and honey

– Many home-baked goodies, including pies, cookies, bars, etc.

– Craft items

– Special formulated personal care items, such as soaps and lotions.