FLS reporter Katie Thisdell serves up news on local food finds, tales from home cooks and inspiration to help you have fun in your own kitchen.
What’s coming up: Green beans
The Free Lance-Star food section and the Front Burner blog are reviving a popular feature from years past. Each week we will feature a vegetable or fruit that is in season in our area and offer tips on selection and cooking. Here on the blog, please feel free to offer your own serving suggestions for these seasonal delights!
When it’s fresh here: June through early fall.
Fun fact: Green beans originated in Peru, and were brought north by migrating tribes.
Pick and choose: Choose crisp beans of uniform color, and avoid any beans that are so big the seeds are bulging out.
Quick serving ideas:
- Green beans have the most nutrients when you cook them the least. For a quick salad, finely chop raw beans and toss with olive oil, salt, pepper and lemon juice or your favorite vinaigrette. Add a dash of red pepper to spice it up.
- Blanch beans by submerging in boiling water for 1 to 2 minutes, then plunge into ice water to stop the cooking. Toss with a summer pesto and pasta, or add to a similar cold salad.
- Add to any stir-fry recipe. Beans cook quickly in a stir-fry, and they should still be crisp and green when served this way.
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