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  Three Sisters

beans


storage tip // do not wash until ready to use.  beans will not keep wet.  store in a plastic bag dry in the coldest part of your refrigerator.  keeps 7-10 days

  • maple glazed beans
  • fermented beans
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4 cups green beans about 1 lb,cut into 2 inch pieces
1⁄3 cup water
2 tablespoons maple syrup
2 tablespoons tamari or soy sauce
1⁄2 teaspoon grated, peeled fresh ginger
2 tbsp butter
Place the beans in a large saucepan of boiling water, cook 5 minutes.
Drain well, return to pan.
Add 1/3 cup water and remaining ingredients, cook over medium low heat 10 minutes or until beans are tender.


3 1/2 cups beans
1/2 small onion, sliced
3 tbsp pickling or sea salt
2 tbsp whey (the clear liquid that rises to the top of cultured dairy like yogurt or kefir)
1 tsp yellow mustard seeds
1 tbsp freshly grated horseradish
1 clove garlic, peeled
dill blossoms
 
Boil the beans in lightly in salted water (2 Tbsp salt to 1 quart filtered water) for five to ten minutes.  For tender beans, five minutes cooking time is enough.  Avoid overcooking.   Remove beans, reserving water.  Spread the beans on a cloth to cool.  When cool, add mustard seeds, horseradish, garlic, and dill blossoms to bottom of a clean quart mason jar.  On top, layer beans and onions, packing in tightly.  Mix whey in with reserved cooking water.  Pour over beans until everything is submerged by at least 1/2 inch.
 
Leave the container at room temperature for 6 to 10 days (ideally 64 to 68 degrees), preferably in a dark spot like a kitchen cupboard or pantry.  Then move to a cool place (fridge or root cellar).  After three weeks of cool storage, they are ready for consumption.

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  • Home
  • CSA Farm Shares | Everything You Want to Know and More
  • What we Grow and When it Might Be in Your Box
    • Spring Seasonal Membership
    • Summer/Early Fall Seasonal Membership
    • Late Fall/Winter Seasonal Membership
  • Member Portal
    • Kitchen Tools and Tips >
      • Recipes and Storage Tips
      • Arugula
      • Asparagus
      • Beans
      • Beets
      • Broccoli
      • Cabbage
      • Carrots
      • Cauliflower
      • Celeriac
      • Cucumber
      • Fennel
      • Garlic
      • Kale
      • Kohlrabi
      • Leeks
      • Lettuce
      • Pac Choi
      • Parsnip
      • Radishes
      • Snap Peas
      • Sweet Peppers
      • Tomatoes
      • Zucchini & Summer Squash
  • Get Involved
    • Employment
    • Worker Share
    • Host a Neighborhood Pick-up
  • Blog
    • Farmer Blog
    • Community Loan Project >
      • Community Loan Request Blog
  • About
  • Contact
  • FAQ