In our 600-square-foot vegetable garden this year we are growing corn, okra, lettuce, chard, dill, carrots, summer squash, eight kinds of tomatoes, eggplant, peppers, basil, leeks, beets, spinach, amaranth…. and green beans.
I have no argument with the first fifteen items on the list. There is nothing as flavorful as sweet corn eaten minutes after it was picked or a salad topped with tomatoes still warm from the vine. These are the reasons we garden. Even when there is excess (think zucchini), there are neighbors with whom to share the bounty or, if your friends begin avoiding you because they know you come bearing suitcases full of the stuff, you can foist the surplus on people who unsuspectingly leave their car windows rolled down in parking lots. We have disposed of zucchini in exactly that fashion on more than one occasion.
|This is one day's haul of green beans|
from our vegetable garden
But zucchini is a vegetable that must be eaten fresh. No one would ever think of canning or freezing summer squash because they’d find nothing but mush when they sampled it in January. Not so green beans. Green beans have pretty much the same taste and texture whether they’re eaten fresh or frozen.
For reasons I cannot fathom, this year Betty planted two ‘wide rows’ and one ‘standard’ row of green beans, with the idea that we’d freeze what we didn’t immediately eat. She apparently used varieties with names like ‘Maxi-Yield’ and ‘Garden-Glut’ because we began getting green beans at the beginning of July and are now picking – and I promise I am not making this up –five pounds or more of beans from of the garden every other day.
The first week was wonderful. The yield was maybe 20 or 30 long, luscious beans a day, perhaps ten minutes worth of picking in the cool late afternoon. Once home, we pinched off the ends, threw them in a dish, steamed them for three minutes and we had fresh, delicious green beans; high in vitamins and good for us to boot.
Then the yield bounced up to about 60 green beans a day. Fifteen minutes of picking and ten minutes of snipping ends. OK, we cooked half and froze half (two minutes in boiling water, then rinse under cold water to stop the cooking, arrange the beans on a tray, stick them in the freezer for an hour, then bag them and return them to the freezer until needed). I could cope with that. One reason is that last year our green bean season lasted just two weeks. Then, Mexican bean beetles discovered the garden and began chomping on everything in sight. Seemingly overnight, the leaves were reduced to skeletons and the beans were half-eaten by voracious beetles. But not this year: Betty covered the beans with floating row covers in early June and the bean beetles have been effectively thwarted. The beans, which are self-pollinating, thrive under the row covers. Worse, the second double row is within a week of going into production.
|This is what our green bean patch|
looked like last year after the Mexican
bean beetles got through with it.
Soon we will be spending half an hour stooped over picking under a blazing sun with suffocating August humidity, pinching ends for another 45 minutes, and then lining up green beans on trays for half an hour. First, it was one double-decked tray of beans to blanch and freeze and then two double-decked trays. Did I mention we are running out of space in our freezer?
Dealing with the excess will require ingenuity. Fortunately, our new neighbors on one side are vegetarians, and one of them is a growing teenage boy. Unfortunately, the paterfamilias of our now-year-old neighbors on the other side is a man whose disdain for vegetables in general (the exception is zucchini) is well known. I will slip our surplus green beans to his wife and their two adorable children via some Vegan version of the Underground Railroad.
The last row of green beans, a standard-width one, was planted late, intended for September production, and had poor germination. It is currently surrounded by squares of corn and I intend to leave up that corn until the last ear is plucked. With luck, by the time the green bean plants should be flowering, they’ll instead be shivering under cooling September nights. They will not be missed.