What a great year for beans! Green beans, yellow beans, purple fillets, edaname. Sweet and tasty.
This year, I harvested a huge crop of edaname, soybeans. Roasted and salted, they were tasty and nutritious for noshing.
The trick to growing beans is to harvest daily. Then your crop will last all season. If you remove the perfectly ripe bean pods, the plant will be spurred on to create new bean pods and on and on until you enjoy an entire season of delicious beans.
I like to grow fillet beans because they are thin and tender, without strings. They can be eaten raw, lightly steamed or roasted. Delicious.
And I grow broad beans, mostly scarlet and sunset runner beans. They have beautiful red and coral flowers that attract humming birds. The beans are long and wide. They can be sliced diagonally and added to soups, eaten raw or lightly steamed. The pods can also be dried and the beans removed from the pods to be added to winter soups and stews. Nice flavors.