Did you know that there are over 130 varieties of green beans? And not all of them are green! Keep reading to learn more about this staple vegetable.
Why are they beneficial?
Green beans are high in vitamins A, C, and K. Vitamin K is especially important for bone health, while vitamins A and C are both antioxidants. Green beans also have folate and fiber which are two important nutrients. Folate promotes growth, so it’s especially important for pregnant women and young children. Fiber keeps our digestive systems functioning properly. Fresh green beans have way less sodium and higher amounts of nutrients than canned varieties.
When are they in season?
You can usually find local green beans between mid-May and mid-July in Tennessee. Fresh green beans have way less sodium and higher amounts of nutrients than canned varieties, so choose fresh whenever you can.
How long will they keep?
Green beans are best when they snap in half when bent. Bendy green beans are still okay to eat, but they won’t have the best flavor. Keep your unwashed green beans in a loosely sealed container in the refrigerator, and they should last 3-5 days.
How do I prepare them?
Always trim the ends of your green beans and wash them before cooking. Here are some quick ideas:
- Roast them in the oven with olive oil, sliced almonds, garlic, and parmesan cheese.
- Eat them raw with sliced cherry tomatoes and feta drizzled with balsamic vinegar.
- Stir fry them in soy sauce and ginger with some sliced mushrooms.
- Make a three bean salad.
Green beans go great with other summer veggies like yellow squash, heirloom tomatoes, and sweet corn. Make use of them while you can!
Weekly Fig is a private membership association for local sustainable foods.