A Groaning Glut of Green Beans

In our 600-square-foot vegetable garden this year we are growing corn, lettuce, chard, dill, carrots, summer squash, winter squash, eight varieties of tomatoes, fennel, cucumbers, peppers, basil, leeks, beets, spinach, amaranth…. and green beans.

The summer zucchini explosion can
be easily addressed by leaving them
on your neighbors' doorsteps

I have no argument with the first 16 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.  And, if your friends begin avoiding you because they know you come bearing suitcases full of the stuff, you can dispose of the surplus on National Sneak Zucchini on Your Neighbors’ Porch Night (which fell on August 8^th this year).

Zucchini, though, 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 effectively have the same taste and texture whether they’re eaten fresh or frozen.

One of our two wide rows of beans

For reasons known only to her, this year Betty planted two ‘wide rows’ of green beans with the idea we would freeze what we didn’t immediately eat.  To add color to the garden, one of those plots is planted with a bean that is picked when purple, though it disappointingly reverts to green when cooked.  We picked out first green bean in mid-July and are now picking upwards of a pound of beans from of the garden every other day.

This variety of beans is purple... alas,
it turns green when cooked.

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, in earlier years, our green bean season could last as little as two weeks.  Mexican bean beetles would discover the garden and begin chomping on everything in sight.  We would come out one morning and find leaves reduced to skeletons and the beans are half-eaten by voracious beetles.  

I am doomed to pick beans until
well into September

Then, Betty discovered the virtue of floating row covers.  From planting until picking time, the plants were swathed in white tents that thwarted even the most vigilant bugs.  The beans, which are self-pollinating, thrive under the row covers.  Worse, this year, the second plot is about to come into full production.

Now, we are spending half an hour every other day 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 still have green beans from last summer?

Dealing with the excess will require a plan I have not yet devised.  Before we moved, we lived next door to a family of vegetarians that gladly took our excess.  Our local Food Cupboard also takes fresh vegetables on the day of their distribution, but there’s only one in August .  Unless I can come up with something, I’m doomed to eat green beans with every meal, and I do not look forward to a green bean omelet.

If only I could stop them...

There is joy in seeing plants first emerging from the ground in May and flourish in June. Alas, the mind does not contemplate the work that will be involved when, as in the ‘Sorcerer’s Apprentice’, the green beans keep maturing by the hundreds every day, demanding to be picked. The great gardening guru Roger Swain calls one of the joys of summer the ‘wretched excess’ from the garden. This August, being a grower of green beans makes it easy to understand the ‘wretched’ part of that statement.