Green Beans: Crisp and Delicious from the Farm

Nutrition Facts

• Calories: Approximately 31 calories per 100 grams.
• Vitamins: High in vitamins A, C, and K.
• Minerals: Good source of folate, iron, and magnesium.
• Fiber: Contains dietary fiber, promoting healthy digestion.
• Antioxidants: Rich in antioxidants, which help protect your body from free radicals.

Fun Facts

1. Multiple Names:
   • Green beans are also known as string beans, snap beans, or French beans.
2. Variety and Color:
   • While the most common green beans are, well, green, they also come in yellow and purple varieties.
3. Historical Note:
   • Green beans have been cultivated for thousands of years and were a staple food for Native American tribes before European settlers arrived.
4. Climbing or Bush:
   • Green beans grow in two main types: climbing (pole beans) and bush varieties. Pole beans need support to grow vertically, while bush beans grow in a more compact form.
5. Versatile Cooking:
   • They can be eaten raw, steamed, boiled, stir-fried, or even pickled, making them a versatile ingredient in the kitchen.

Recipes

• Ingredients:
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Lemon zest (optional)
• Instructions:
  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant, about 1 minute.
  3. Add green beans and cook, stirring occasionally, until they are tender-crisp, about 5-7 minutes.
  4. Season with salt and pepper, and sprinkle with lemon zest if desired.
  5. Serve hot as a side dish.

• Ingredients:
  • 1 pound fresh green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (optional)
• Instructions:
  1. Blanch green beans in boiling water for 3-4 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.
  2. In a large bowl, combine green beans, cherry tomatoes, and red onion.
  3. In a small bowl, whisk together olive oil and balsamic vinegar.
  4. Pour the dressing over the vegetables and toss to coat.
  5. Season with salt and pepper and sprinkle with fresh basil if desired.
  6. Serve chilled or at room temperature.

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