Now that we are in the heat of farmers’ market season and fresh fruits & vegetables are plentiful, we have put together a basic 'Produce Report' to enhance your knowledge on one fruit or vegetable in season right now. This month it’s Green Beans!
- Peak season is from May through September
- Good source of fiber and Vitamins A, C and K
- Low in saturated fats & cholesterol
- Pick pods with a smooth feel, firm texture, vibrant green color, and “snap” when broken
- Store unwashed bean pods in a plastic bag in your refrigerator crisper drawer. They should keep for about a week
- Steam, sauté, boil, or microwave to cook them
Steam - Fill a steamer pot with 1 inch of water. Put a steamer basket in the pot and bring the water to a boil. Put green beans into the basket. Turn the heat down, cover and steam until tender, about 3-5 minutes, depending on desired crispness. Season and serve immediately.
Sauté - Place green beans in a large skillet and pour 1/4 cup of water. Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook for 3-4 minutes, or until water evaporates and beans are crisp or tender. Season and serve immediately.
Boil - Fill a large pot with just enough water to cover the beans. Bring to a boil and add green beans. Once the water comes to a boil again, turn the heat down and let the beans cook for about 4 minutes, or until they are tender but still crisp. Drain, season and serve immediately.
Microwave - Add green beans to a microwave safe bowl or container. Add 2 tablespoons of water, cover tightly with plastic wrap and microwave on high for about 3 minutes. Test for doneness, season & serve immediately.
Goan Curry Chow Mien with Seitan, Eggplant and Green Beans.
Find the recipe here.