Vive la France! Their greenbeans at least. . .

June 17, 2008

This is such a wonderful time of year. Almost everyday, something new is coming on in the garden. Today we picked our first haricot vert — a french heirloom green bean. They are smaller and more tender than conventional beans and taste a thousand times better.

Haricot vert are incredibly simple to prepare. You snap off the ends (but not the the entire bean) and saute to taste. I tend to cook them with butter (I use fresh butter that we make ourselves but store bought works just fine) and tiny bit of lemon juice. Heat the butter in the pan. Let it just start to melt and throw in the beans. Saute covered for 5 to 6 minutes, add juice of half a lemon and saute uncovered for another couple of minutes.

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