Farmers markets are overflowing with bean varieties! This week, look out for green beans, wax beans, long beans, edamame and more!
This pickling recipe is perfect for crunchy veggies like green beans, and is a great way to reap the benefits of this summer vegetable after the season is gone! Pack one pound of trimmed green beans into two quart jars. Add one thinly sliced shallot and one or two thinly sliced habanero chiles. In a small saucepan, add one-and-one-third cups of water, two cups of distilled white vinegar, two-thirds cup of sugar, and two tablespoons of salt, then bring to a boil. Let the mixture cool for 15 minutes, then divide brine between the two jars until the vegetables are submerged. Cover tightly with lids, chill for at least eight hours before using, then enjoy! Eat them on their own, or add to salads, sandwiches or grain bowls for a little extra acidity. You can find green beans from
Olivette Farm (
Asheville City and
East Asheville markets),
Lee’s One Fortune Farm (Asheville City,
Black Mountain,
East Asheville,
River Arts District, and
West Asheville markets),
Tiny Bridge Farm (West Asheville Tailgate Market), and more!
While the name “green bean” implies that the vegetable is green in hue, green beans can also be yellow or purple! The yellow varieties of green beans are often referred to as “wax beans,” but taste remarkably the same with almost identical nutritional content. You can easily swap out wax beans in any green bean recipe for a pop of color in your cooking this week! You can find wax beans from
Highgate Farm at Black Mountain, River Arts District, and West Asheville markets.
Another bean variety available at markets is edamame! Unlike green beans, edamame is a shelling bean, which means it is eaten for the edible seeds inside, while the non-edible shell is discarded. While edamame is easily enjoyed when boiled and topped with a bit of sea salt, try making an edamame hummus this week for a rich and lemony spin on a classic dip! In the bowl of your food processor or blender, combine one-third cup of tahini, one-third cup of lemon juice, three tablespoons of olive oil, one or two cloves of garlic, and half a teaspoon of salt, then process for about one-and-a-half minutes, or until the mixture is well blended. Add in half a cup of fresh cilantro leaves, then continue to process again until the herbs have blended into the mixture. Then, add one-and-a-half cups of cooked and shelled edamame and two tablespoons of water. Continue to process for another two to three minutes, pausing to scrape down the sides of the bowl, until the hummus is thick and smooth. If the hummus is too thick, add more water until it reaches your desired consistency. Add in additional salt and blend in if needed. Transfer hummus to a serving bowl, garnish with a drizzle of olive oil, some chopped cilantro leaves and sesame seeds, and enjoy! You can find edamame from
Bear Necessities Farm at Asheville City and West Asheville markets.
At farmers markets now you’ll also find melons, peaches, Asian pears, apples, blackberries, tomatoes, eggplant, peppers, cucumbers, squash, potatoes, cucumbers, carrots, beets, radishes, mushrooms, and greens like lettuce, kale, and bok choy. Markets are also stocked with a variety of plants, meats, cheese, rice, pasta, bread, pastries, drinks, and prepared foods. Find more details about farms and markets throughout the region in ASAP’s online
Local Food Guide.
