Florida Produce: Snap Beans
|September 23, 2009||Posted by admin under Cooking, Produce, Recipes|
I love vegetables, so as I write these each week, you’ll see me repeatedly saying how much I like each one (except maybe eggplant) because I do! But I really like snap beans. I like them so much, that when I’m preparing them to cook, I’ll eat a few here and there, raw. People may think it’s weird, but I like the taste. Of course, that’s just one way to eat snap beans.
Florida snap beans will start coming in next month, October, and will be around through May. The peak months of production are February, March and April. You probably didn’t know, but Florida ranks first nationally in the production, acreage and total value of fresh market snap beans.
How to buy
If the snap beans are bendable, leave them behind; they should break or snap crisply. The pods should be smooth and uniformly colored. The pointy ends should be perky and undamaged, and there should be no wrinkling, bruises or shriveled spots.
Tips for storage
Store beans in a ventilated plastic bag in the refrigerator.
To get the best flavor out of snap beans, do not overcook them. Cook them in slightly salted water for four to seven minutes, than plunge them into ice water to stop the cooking process. Make sure to trim the top of the bean where it was attached to the plant.
Flavors well with
Bacon, olives, onion, tomatoes, basil, oregano, dill, rosemary, marjoram
Since every blog post is better with a recipe, here’s a really good one from Chef Justin.
Asian Style Snap Beans
Yield 4 to 6 Servings
1 pound fresh Florida green beans
1/4 cup of your favorite Asian sauce (spicy or sweet)
2 tablespoons fresh grated ginger root or 1 teaspoon dried
1 tablespoon sesame seeds (black or white)
Kosher salt and fresh ground pepper to taste
Cook green beans in a large pot of lightly salted water until desired tenderness (about 4 minutes). Drain beans and place in a mixing bowl. Toss hot beans with sauce, ginger and sesame seeds; stir well. Taste and adjust seasoning with salt and pepper. Serve warm.