This market manager was on a little vacation this market night. But according to reports this market evening was a little wet. I understand that market started a little late also. I do hope all went back to make their Friday night purchases.
Green beans are coming on. Green beans are also known as French beans, string beans (there is also stringless), snap beans or squeaky beans. Green beans are either bush beans or pole beans. Bush beans are short plants, growing to approximately two feet in height, without requiring support. They generally reach maturity and produce all of their fruit in a relatively short period of time, then cease to produce. I grow more than one crop of bush beans in a season Pole beans have a climbing habit and produce a twisting vine. Green beans peak season is June to October.
Green beans have a rich green color and provide us with important amounts of colorful pigments like carotenoids. One pound of fresh green beans equals about 4 cups. Green beans are a good source of vitamin A, potassium, iron, calcium, magnesium, and manganese. Green beans are very low in calories and contain no saturated fat. Green beans have a very rich source of dietary fiber. Be sure to come out to the Toledo Farmers Market and purchase your very nutritious green beans.
Green Beans with Almonds and Thyme
2 lbs of fresh green beans, trimmed
1 Tbsp Dijon mustard
1 tsp garlic salt
2 Tbsp chopped fresh thyme
1/3 cup slivered almonds, lightly toasted
Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. The ice water will shock the beans into a vibrant green color. Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
Melt the butter in a large, heavy-skillet over medium high heat. Whisk in half of the fresh thyme, the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.