Limas and black beans are bursting full and more fun for a boy to pick than was anyone’s guess. And I thought swimming for potatoes was the key to a good time. No, no! Boys love their beans, from harvest to table. Talk about a project to keep them busy! While my daughter has no use for beans whatsoever, her brother has become an expert. He’s an expert on most things, but that’s a “gene” thing, not to be confused with “bean” thing. Set a basket of beans in front of the lad with privileges to wield a small safety knife and he’ll go to town! After one brief lesson, of course.
Setting up a “bean station” next to the kitchen sink, his compost bin nearby in the sink, he snipped away the ends, peeled the string down the side and tossed the beans into the awaiting cup, the skins into the awaiting bin. Thankful not to be included, his sister kept unusually quiet and used the remainder of our mashed pumpkin to bake some bread – delicious bread. For recipes, check out pickyourown.org and learn more than one way to cook a pumpkin!
We blanch our lima beans, then dunk them in ice water, followed by a “quick dry,” whereby we store them in the freezer, sealed in a plastic baggie. I’d love to know an alternative method for storing veggies in the freezer that doesn’t require a plastic bag — anybody have a suggestion?
Once you cook your first batch, I have to say, you suddenly realize what these beans are supposed to taste like – butter fresh and delightful – with nothing more than a dash of butter, seasoned by salt and pepper.