|New Game in Town: Chasing Baby Goats From The Raspberries!|
We've got a great pick on snap beans for everyone! I'm sure you've all had the basic yellow wax bean and probably the common green bean. The purple bean, Royal Burgundy, may be new to some. Similar in flavour to the green bean, it will turn a dark green when it cooks. That's always been such a disappointment to me because I love the colour purple! Tasty, tasty bean, though! The beans will be prolific over the next two to three weeks. If they get to be a bit much for fresh eating please, please, please freeze some to enjoy in the winter! Here's some great, simple instructions for freezing beans. Of course, you can water-bath can beans - in vinegar, pickled! If you've got a pressure canner, you can pressure can beans in water - just like store bought. We freeze beans in the zippered plastic bags; we do a portion appropriate for the two of us, and freeze flat for good stacking in the freezer! Don't want to can? Here's an easy refrigerator Dilled Bean, which will last in the refrigerator for a couple of months!
So, for the Full Shares: Large cabbage, 3 lbs. Norland baby potatoes, a few wee Hungarian Hot peppers, large bag mixed yellow and green beans, medium bag purple beans, bag each of Grand Rapids, Buttercrunch, and Mesclun mixed lettuce, pound of shelling peas, large Red Mammoth raspberries.
For the Part Shares: Large cabbage, 2 lbs. Norland Red baby potatoes, medium bag mixed yellow and green beans, bag each of Grand Rapids, Buttercrunch and Mesclun mixed lettuces, pound of shelling peas, regular size Boyne raspberries.
For the Single Shares: Medium cabbage, 1.5 lbs. Norland baby potatoes, mixed yellow and green beans, bag each of Grand Rapids, Buttercrunch and Mesclun mixed lettuces, Snow Peas, reg. Boyne raspberries.