For the past while, we’ve been harvesting a handful of beans, every couple of days. Just enough for the day’s meal, really. It would mostly be the yellow beans, with a few greens, and maybe three or for purple beans.
This morning, we had our biggest harvest, yet!
It is still mostly yellow beans, but they are on the bottom. It’s remarkable to me how, the plants that are the smallest and having the hardest time in this heat, is producing the most right now! Not for long, though, I think. There are LOTS of immature green and purple beans hiding under the leaves. We should start getting hauls like this more often, soon. 🙂
This is the first time we had enough to make it worthwhile to preserve them. Not enough to make it worth breaking out the canner or doing some quick pickles or something, but enough to fill a bag for the freezer.
After trimming the ends, then cutting them to more equally sized pieces, I was able to use the blanching pot I’d found in the storage area of the kitchen, while trying to cat proof it (it’s right up by the ceiling and hard to get to!). This is the first time we’ve been able to use it. 🙂
All those ice packs we have to help keep our food cold or frozen when we do our city trips are coming in handy. I used a bunch of them to make an ice bath to chill the blanched beans in. We don’t typically make ice with our well water, and the ice we do have is purchased, so I didn’t want to use any of that!
This variety of purple beans turn green when cooked or blanched. They are a somewhat less bright green; you can tell them apart in the foreground.
The blanched beans were laid out on a couple of trays and are now in the chest freezer, to be bagged later.
One thing about freezing produce. It’s very fast! I still hope to have enough to pickle or pressure can, so we have shelf-stable beans, too. 🙂