Beans are the gift that keeps on giving! We were able to harvest purple and yellow pole beans for about 2 and a half months this summer and into the school year. These beans were sweet, crunchy, and grew to be quite long!
The lower garden was the perfect place to plant pole beans, as they require significant space, a fixture to climb, and full sun. The beans were directly seeded, as beans do not respond well to being transplanted. Beans are a low maintenance plant and did not require any special attention once planted. A trellis was erected for the seedlings, which quickly climbed their way to the top. For more information on growing beans successfully, check out this link from Cornell University (http://www.gardening.cornell.edu/homegardening/scene8f63.html).
Students from the Food and Society class harvested about 4 pounds of beans from the lower garden in order to cook for the class. The students then presented their research on beans to the class. The recipe they chose is below:
Ingredients: Green Beans, butter (or Earth Balance), garlic, lemon, pepper, salt
Directions: Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
The beans cooked down beautifully and, surprisingly enough, the purple beans turned green when cooked! Yum!