Dumbledore told him that he had been unfortunate enough to have come across a vomit-flavoured one in his youth, and since that occasion, he had not cared for them. In 1992, while Harry was in the hospital wing, he offered one to Professor Dumbledore. George Weasley said he had a bogey-flavoured bean once. He immediately recognised the sales potential of " a risk with every mouthful!"Īccording to Ron Weasley, there are ordinary flavours like chocolate and peppermint and marmalade, but also more adventuresome ones like spinach and liver and tripe. He was planning on making tasty sweets from food, but accidentally made one taste like a dirty sock. The inventor of Bertie Bott's Every Flavour Beans was the eponymous Bertie Bott, who created them in the mid- 20th century by mistake. Bleaaargh - see? Sprouts." - Ron Weasley's warning George reckons he had a bogey flavoured one once. When they say every flavour, they mean every flavour - you know, you get all the ordinary ones like chocolate and peppermint and marmalade, but then you can get spinach and liver and tripe. Remove from heat, add butter, herbs, stir to combine and serve." You want to be careful with those. Uncover and cook off any remaining liquid. Add beans, stock, cover and simmer over medium heat until just barely tender, about 7 minutes. Add shallots and sauté until starting to brown about 5 minutes. Top and tail beans…cut off the ends. Cut in half. I do like colorful food!īraised Green and Purple Beans with Green and Purple BasilĨoz (250gr) green and purple beans or all green Next year I have to find some yellow pole beans…. I’ll try that tomorrow.Īs to the taste – green, yellow and purple all taste the same. Pack in freezer bags and freeze.įresh green beans can be braised, boiled, steamed, roasted, fried, or blanched and chilled for use in salads.Īnd I just did a bit of research and learned that blanching with a bit of baking soda or frying in butter will preserve the purple color…. There will be a peak week where I have enough to freeze or give to the neighbors.įreezing green beans, if you have the extra, is simple: Blanch in rapidly boiling water for 3 minutes. I will normally pick every 2 or 3 days for about 6 weeks. Pole beans produce a smaller crop continuously. I use wooden posts with cross beams and string for the beans to climb on. Pole beans climb and need to be supported either on a trellis-type system or a tee-pee. They normally produce one large crop, then, a few weeks later, another, smaller crop. They are ideal for the gardener who plans on freezing or canning the crop. The other consideration is whether to grow bush or pole beans.īush beans grow on low bushes. Some, bred for drying, will have a tough, stringy pod if eaten young.įor the home gardener, unless you live in a climate with a very long growing season, there simply may not be enough time to grow beans for drying. There are beans bred specifically to be at their best for each use, but some, like Kentucky Wonder, can be used in all three stages. They are ‘shelled’ like peas and cooked fresh.ĭrying beans (kidney, pinto) are left to mature completely, removed from the pod and dried. The seeds are larger and the pod is not eaten. Shelling beans have matured longer in the pod. They are commonly called green or snap beans. There are over 14,000 members of the bean family, but only a small percentage are grown for human food.īeans come in 3 main types: fresh, shelling and drying.įresh beans are eaten when young and the seeds are immature. Purple stems, purple flowers and purple beans against the green leaves is gorgeous. One of the beans I planted this year is purple. Like sweet corn, they are best picked, cooked and eaten within a few hours. But I have a particular fondness for fresh green beans. I’ll admit that my favorite vegetable is usually the one on my plate…. I picked the first of my favorite summer vegetable yesterday.
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