Beans: from garden to plate
Beans are a Kansas favorite in the vegetable garden. These warm-season plants are well acclimated to our tough Kansas summers. Once planted, they grow very fast and most varieties are ready to harvest in seven to eight weeks.
In the Demo Garden, beans are starting to produce. It is best to harvest when the pods are firm and crisp, but the bean seeds are not yet bulging. If at all possible, don’t pick them in the early morning when there is dew on the plants, as blight, a common bacterial disease, can easily be spread from one plant to another via splashing water droplets. So, make sure the plant foliage is dry before harvesting.
Green beans are typically grown for their immature pods. Beans such as navy and lima beans are allowed to fully ripen and then the bean seeds are removed from the pods; these types of beans are harvested much later in the season.
On April 28th, we planted four different varieties of bush style green beans (also called snap beans) in the Demo Garden: Heavy Harvest, Tenderette, Royal Burgundy, and Tendergreen Improved.
‘Heavy Harvest’ is a 53-day bean. This medium green-colored bean is also slender and grows about five inches long. So far, it is not living up to its namesake in that it has only yielded a small amount of beans so far.
‘Tenderette’ is a 58-day variety of bean. It also grows about five inches long and is slender. It is medium green in color. As with Heavy Harvest, this too only had a few ready to be picked.
‘Royal Burgundy’ is a 55-day variety that generally grows about five inches long. It is a slender bean with a deep purple coloring that is very beautiful and makes it very easy to see against the green foliage. Again, there were only a handful of beans to be found, but we are hopeful that with a little more time, they will start producing more.
‘Tendergreen Improved’ is a 52-day variety. The coloring, although still green, had a bit of a lighter, yellowish undertone compared to the other green beans. These beans are a little longer, growing up to six inches in length and is also plumper than the other varieties. The thing that is most impressive about Tendergreen so far is the yield. While it makes sense that there are more harvestable beans of this variety right now because its “days to maturity” (DTM) is shorter, this variety is still likely to out-produce the other varieties – but we will keep you updated!
So how do they cook up? Using a quick, identical technique on each variety, we tested them “tender-crisp” style. After the ends were trimmed, a ¼ cup water was added to a skillet along with the beans and cooked covered for three minutes. Then the cover was removed to allow the water to fully evaporate. A touch of butter was then added to each.
My personal favorite is the Tendergreen Improved. It was the most tender of the four varieties tested as well as the most prolific producer. Tenderette and Heavy Harvest where just slightly tougher than Tendergreen. Although the most unique to look at, the Royal Burgundy was the toughest of all the varieties, but interestingly, it turns from purple to green when cooked.
One final note: there was some significant stippling on the leaves of the beans, which is an indicator of spider mites. Spider mites are tiny, barely visible spider-relatives that suck juice from the underside of leaves and are common during hot, dry weather.
As a first defense against this garden pest, after harvesting the beans, we used the garden hose with a jet spray setting and shot the underside of the leaves with as much coverage as possible, and we plan to repeat this process a few times a week. Hopefully these pesky critters won’t ruin the harvest!
By: Maureen Wilbeck, Master Gardener