The beans are dead, long live the beans. Yesterday I cut the broad beans back down to the ground, except where they’re sprouting and flowering again and picked off the last of the pods. Sadly, in the last fortnight or so the beans had begun to get away from us and a lot of the remaining beans, while home grown and hence, by definition, delicious, were a bit mealy and past their best. The green beans, however, have just started to get into their stride and this time we’re determined to eat them now while they’re young and fresh and delicious rather than wait until they’ve gone all leathery.
So our meal planning for the next few days has consisted of asking ‘what can we eat with green beans?’ while not, of course, forgetting that there are also potatoes to use up. And red onions. (And salad, although the bulk of that has thankfully bolted so we’re back to manageable baby leaf lettuces rather than hordes of enormous hoodie-wearing teenage lettuces to chomp our way through). So far our menus for the next few days consist of
- chicken and green bean stir fry,
- fish, chips and green bean and feta salad,
- green bean risotto,
- spaghetti with green beans and breadcrumbs, and
- Jansson’s temptation, with green beans (I think on the whole we’ll stick to a white onion for this though).
That may be enough to keep on top of it, but if not, we’d welcome any ideas….