Pennsylvania Vegetable Marketing and Research Program
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Pennsylvania Vegetable Marketing and Research Program
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FOR IMMEDIATE RELEASE Pennsylvania Has Plenty of Beans August 7, 2008 Pennsylvania growers grow over 11,000 acres of snap beans ranking snap beans as the third largest Pennsylvania vegetable crop after sweet corn and potatoes. It also ranks the state as the sixth largest producer of processing snap beans in the country. Growers have been harvesting beans since early July and will continue until frost. Good yields are being reported. Snap beans and most other Pennsylvania vegetables are in abundant supply during August. That is why the Governor and the General Assembly have both proclaimed August as Pennsylvania Produce Month. Snap beans are at their best fresh from the field and now is the time to enjoy them to the fullest. Consumers should have no trouble finding plenty of fresh picked beans at roadside farm markets, community farmers’ markets and supermarkets across the state. Consumers concerned with rising food prices might want to consider buying a bushel or two of Pennsylvania green beans from a local farmer to can or freeze. Home canning or freezing Pennsylvania snap beans will save gallons of fossil fuels used to truck canned or frozen product across the country. Penn State University offers detailed instructions and recipes on how to safely can or freeze snap beans (and other vegetables) at home. This information is available on the web at http://foodsafety.psu.edu/lets_preserve.html, by contacting any Penn State Cooperative Extension office, or by contacting the Pennsylvania Vegetable Marketing and Research Program at 717-694-3596. Since most Pennsylvania snap beans are either commercially canned or frozen, another alternative is to purchase these commercially processed snap beans produced by Pennsylvania food processors at a local supermarket. Beans can be prepared in any number of ways to fit most any menu and taste. Fresh beans lightly steamed but still crunchy can be served whole, cut in strips French-style, or snapped into bite-sized pieces in the traditional manner. They are also tasty in a chilled bean salad and are a staple in summer vegetable stir-frys. Snap beans come in a variety of shapes and sizes. The most common is the green snap bean with a round, straight pod. Yellow snap beans or wax beans are also popular. Purple-podded beans (which turn green when cooked) and flat-podded beans (also known as Romano or Italian beans) are specialty varieties that have a distinctive flavor preferred by some. Commonly called string beans, they are more correctly termed snap beans after the sound of being broken into bite-sized pieces. Fifty years ago, they were truly string beans because they had a tough “string” along the seam edge of the pods. This string had to be pulled off before the bean could be snapped. Plant breeders have since succeeded in breeding this undesirable characteristic out of most popular varieties of snap beans grown today. Snap bean pods are actually the fruits of the bean plant that contain the immature seeds. If the beans are left to completely ripen on the vine, the pod dries up and the seeds mature into dry beans. Kidney beans are the same species as snap beans but are a special variety with dark red seeds. Health authorities recommend most Americans eat at least 2 to 2 ½ cups of vegetables each day. Snap beans are a popular choice for one of those vegetables and are a good source of vitamin A and fiber. These recipes from the 2007 Pennsylvania “Simply Delicious” Vegetable Recipe Contest offer three different ways to enjoy fresh Pennsylvania beans:
Green Bean and Red Pepper Salad Serves 6 to 8 1 lb. Green Beans – fresh, blanched 2 Red Bell Peppers – sliced in long strips, medium 1/3 c. Olive Oil 1 T. Balsamic Vinegar 1 T. Lime Juice 1 tsp. Spicy Brown Mustard (such as Gulden’s) 1/8 tsp. Salt 1 tsp. Tarragon – dried 2 – 3 Radishes – sliced for garnish (optional) Blanch green beans in boiling water for a minute or two. Run under cold water and drain. Slice red peppers in long thin lengthwise strips. Mix beans and pepper strips in a medium serving bowl. Combine olive oil, vinegar, lime juice, mustard, and salt in a small jar. Cover and shake well. Add tarragon. Pour dressing over beans and peppers. Stir well to coat. Garnish with radish slices, if desired. Serve cool or at room temperature. Submitted by Susan Coates, York
Green Bean SnackersServes 4 to 6 Vegetable Oil - for frying 1 lb. Green Beans – whole, fresh or frozen 1/2 c. Buttermilk 2 c. Flour 2 T. Sugar 1 1/2 tsp. Salt 1 tsp. Parsley - dried 1 tsp. Onion Powder 1/2 tsp. Paprika 1/2 tsp. Thyme - dried pinch White Pepper Ranch Dip Heat 1” oil in an electric skillet set at 350ºF. Thaw or clean whole green beans. Dry completely and set aside. Put buttermilk into a shallow bowl. Combine flour, sugar, and seasonings in a zip-top bag. Close bag and toss to evenly mix. Working in small batches, toss beans in seasoned flour to lightly coat. Remove beans from flour and shake off excess. Coat beans with a thin layer of buttermilk and return to flour mixture. Toss beans to evenly coat in flour, shaking off any excess flour. Carefully lay beans in hot oil and fry for 5 to 7 minutes or until the beans are golden brown. Drain beans on either a wire rack or paper toweling before serving with a thick Ranch Dip. Submitted by Suzanne Pelton, Altoona
Fresh Green Bean and Corn Casserole 1 c. Celery – chopped 1 c. Onion - chopped 1/2 c. Green Pepper - chopped 1 1/2 T. Butter 1 can Cream of Celery Soup - condensed 8 oz. Sour Cream 2 c. Corn - fresh 16 oz. Green Beans – French-style, canned, drained 1/2 c. Ritz Crackers – crushed 2 tsp. Butter - melted In a skillet, sauté the celery, onion, and pepper in the butter. Combine soup and sour cream - mix well. Add sautéed mixture, corn and beans. Pour into a 2-quart casserole dish. Toss cracker crumbs in melted butter and sprinkle on top of the casserole. Bake at 350ºF for 30 minutes or until hot. Submitted by Kathy Rohrbaugh, Shrewsbury.
Quick Buying Tips for Fresh Pennsylvania Snap Beans The Pennsylvania Vegetable Marketing and Research Program offers these tips when buying fresh grown snap beans: -- Look for long, slender pods that are free of scars. -- Refrigerate unwashed beans in a perforated plastic bag. -- Each pound of snap beans includes approximately four servings. -- Snap beans are best when steamed or microwaved. Boiling will cause beans to lose many of their nutrients.
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