We grow 4 different types of beans on the farm. From top left: Green: the “old standby”, although we’ve selected a couple varieties for their supreme delicious-ness. Purple:  A tasty bean that is more about it looks than anything else. Dragon Tongue: we’ve been growing this bean for the last few year and we love it! The entire bean, shell and “seeds” are edible. The pods are crisp and succulent and bear four to six plump bone white seeds with pink to purple stripes that turn tan with age. The fresh seeds are firm, slightly starchy, nutty and sweet. Red Swan: New to us this year… we’ll let you know how they are!


All beans should be stored in plastic in the fridge.


Bean Salad with Mustard and Dill
Crispy Parmesan Bean-Fries
Dijon Potato & Green Bean Salad
Dijon Potato, Pepper & Bean Salad
Dragon Tongue Beans w/Caramelized Onions
Garlicky Beans with Tomato & Sage
Green Bean and Fennel Salad with Feta Cheese
Green Bean and Tomato Salad
Green Bean Refrigerator Pickles
Green Bean Salad with Chevre Cheese
Green Beans Almondine
Green Beans, Cilantro & Almond Salad
Green Beans w/Tomatoes, Garlic & Fresh Thyme
Fresh Asian Greens Salad
Honey & White Wine Braised Vegetables
Honey Glazed Carrots
Lebanese Chard & Bean Salad
Lebanese Salad & Green Bean Salad
Oven Roasted Green Beans
Refrigerator Dilly Beans
Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Roasted Green Beans w/Parmesan Cheese
Roasted Summer Vegetables w/Fresh Sage
Summer Vegetable Saute with Balsamic Dates
Summer Vegetable Saute w/Lime and Coriander
Tempura Vegetables
Thai Coconut Vegetable Soup
Zucchini & Green Beans w/Garlic, Fennel & Lemon

Cooking & Eating Tips

If you can get beans home without eating them raw, there are a litany of other things that can be done with them. One can boil, blanch, steam, stirfry, saute, and roast beans, all of which will bring out different delightful flavors. Roasting beans will give them a nuttier taste. Steaming beans is the best way to maintain all their nutrients, however (besides eating raw).