Veggie of the Week: Green Bean pt. 3

Selection and Storage:
– Green beans are selected for the fleshiness, flavor, and sweetness of their pods
– Should be tender, long, stiff, but flexible and give a “snap” sound when broken
– Avoid limpy or over matured beans with tough skin
– Place them in a perforated plastic bag and keep inside the refrigerator
– They keep well for up to a week

Spicy Pickled Green Beans

Spicy Pickled Green Beans
Makes 2 pints

3/4 pound trimmed green beans
4 thinly sliced cloves of garlic
2 cups white vinegar
2 tablespoons salt
1 tablespoon black peppercorns
2 teaspoons sugar
2 dried red chiles

1. Arrange green beans and garlic in clean glass jars.
2. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil.
3. Carefully pour mixture into jars, secure lids, and let cool to room temperature.
4. Enjoy! These can keep for up to a month!

Veggie of the Week: Green Bean

– Green beans are also known as string beans, snap beans, ejotes, haricots verts, French beans, French green beans, French filet beans, or fine beans
– Green beans are long, thin, crisp, and tender
– There are two major groups: bush beans and pole beans
– Bush beans are short plants, growing around two feet high, they mature and produce all of their fruit in a short period of time, gardeners may grow more than one crop of bush beans in a season
– Pole beans climb and make a twisting vine
– Over 130 varieties of green bean are known
– Pod color can be green, purple, red, or streaked
– Most bean pods contain a string, a hard fibrous spine running the length of the pod
– The string is often removed before cooking or may be made edible by cutting the pod into short pieces
– The three top producers of beans are China, Indonesia, and India

Green Bean, Ham, and Cheese Frittata

Green Bean, Ham, and Cheese Frittata
Makes 4 servings

2 teaspoons olive oil
1 pound green beans, trimmed and cut into 1-inch pieces
1/2 pound thinly sliced deli ham, cut into thin strips
2 bunches (12 to 16) green onion, cut into 1-inch pieces
8 large eggs
1 cup shredded (about 4 ounces) cheese
Salt and ground pepper

1. Preheat oven to 350 degrees.
2. Heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat.
3. Add green beans, ham, and green onions (skillet will be full).
4. Cover and cook, stirring occasionally until green beans are crisp-tender, about 6 minutes.
5. In a large bowl, whisk together eggs, cheese, 1 teaspoon salt, and 1/4 teaspoon pepper.
6. Add to skillet, and tilt to distribute evenly.
7. Gently press down on vegetables to cover them with egg mixture.
8. Cook, without stirring, until edges are slightly set, about 1 minute.
9. Transfer to oven; bake until center is set, 25 to 30 minutes.
10. Run a wooden or rubber spatula around edges; slide frittata onto a platter, and cut into 4 wedges.
11. Enjoy!