Green Beans, bugs and bunnies

Garden Report 2012

Green Beans are a summer favorite I seldom eat in winter. Because as you know, everything tastes better home grown and garden fresh.

This recipe is made from last summers dried tomatoes and pesto. This summers green beans and onions. photo: PBH

Green Beans

Green beans are grown from Renee’s Garden seed. I pulled the onions from my garden the last week of June. At first the beans were being eaten up by bugs and bunnies.

The bunnies came and went. Bigger gardens next door or a neighborhood full of cats and dogs sent the bunnies on their way. Repeated Safer’s Soap sprays slowed down the bugs.

I’m growing “Tricolor Bush” and “Tricolor Pole”. Why bush and pole? because the pole beans are ready about a week after the bush beans. I’ll keep replanting beans and hopefully get another crop or two here in Missouri.

We love pickled green beans. These long straight beans are meant to be stuffed into tall skinny jars and pickled. They are refrigerator pickles, meant to be eaten fresh out of the jar. My crisp pickled beans are not cooked by the long process of canning.

Maybe we will have enough to freeze a few of these three colors of long straight green beans. The multi colored beans are beautiful in winter time vegetable soup.

Earlier this summer I grew a great crop of French, “Rolande” bush beans. Extra-slim,

“Roland” is a “haricot vert” of filet bean. Pick them and cook them. These straight, skinny beans are tender and need very little cooking.

long and deep green filet or “haricot vert” snap beans. These are a long, skinny French bean that does very well in my zone 6A home garden.

They grew in a square 4′ x 4′ garden. Every week for four weeks I planted another quarter of the garden. It kept us in fresh beans and a bit more to share with Neighbor Patty.

They are extra-crispy, making it possible for Jules and I to come to a middle ground in the kitchen. One of us likes Southern style “cooked to death” green beans and the other likes the California style “crispy and full of vitamins” version.

Green Beans are meant for sucession planting. Planting one patch and a little later planting a few more beans will stretch out fresh green bean season spring to fall. The best way is to plant a few beans, or part of a row every week.

When the first plants are finished producing beans, cut them down, mow them or, snip off the plants. Replant that spot again with more green beans.  If you want to freeze or can a lot of beans at once, this method is not for you.

If I have a few too many green beans, I can share them with the neighbor. Or, it is quick to blanch and freeze a quart size plastic zipper lock bag of green beans. Next, I’ll plant cow peas.

Onions

Had to do a little research on how to harvest and store onions because I’ve never had much luck growing them before. It was not a great crop. But the variety of onions were so much more successful than ever before.

Red onions are still in the ground. As are the leeks and shallots. Garlic was lifted mid June.

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