WHOEVER WAS THE FIRST TO SAY SOMETHING ‘DOESN’T AMOUNT TO A HILL OF BEANS’ obviously never planted a hill of beans. Because a hill of beans can produce a mountain of beans in no time at all. We sometimes go overboard with our bean planting.

In the Beekman 1802 Heirloom Vegetable Garden this year we’ve planted

FLAGEOLET BEANS – One of the creamiest beans, grown extensively in France and Italy. Best harvested when pods are fully developed but beans are still light green and soft.

PURPLE POD POLE BEAN Also known as Purple Peacock, this is a European Heirloom found by Henry Field in an old garden in the Ozark Mountains of Arkansas. Plants climb to 6 ft., produce long purple pods which blanch to light green. Heavy yields and a good producer under a variety of conditions.

BROAD WINDSOR FAVA BEAN – A variety known prior to 1860, and listed by the French seed house, Vilmorin-Andrieux in 1885.

CONTENDER BUSH BEAN – Introduced in 1949, this very popular bean has remained a favorite of gardeners for more than 50 years. The 18 in. plant is resistant to viruses and tolerant of heat. Stringless, dark green 6 in. pods.

SCARLET RUNNER EMPEROR BEANS – Used by Native Americans, the large sturdy 10 ft. vines produce very showy scarlet flowers in clusters. The pods are fat and fuzzy. The huge beans are purple and black and used to make bean jewelry. Plants prefer cool weather.

POLE LIMA, KING OF THE GARDEN – Introduced in 1883, this is an old fashioned favorite excellent for home gardens. Vines are large, 8-10 ft. and produce huge yields over a long season. Beans are white and very large. Pods are 5 in.

LANDRETH STRINGLESS BEANS – An original introduction of the Landreth Company from 1885. For years Landreth advertised this bean as the earliest of the bush beans. Stringless, fiberless, tasty, juicy beans. Brittle 5 in. pods.

PENCIL POD YELLOW WAX BEAN – Introduced by Calvin Keeney around 1900, this bean is regarded as perhaps the best of the wax beans. Pods are pale golden yellow, stringless and fiberless. Beans have a fine texture and excellent flavor. Pods are 6 in.

CAROLINA SIEVA LIMA BEAN – In 1880 Landreth described these beans as “offers greater probability of satisfactory return for labor expended than the most tender Lima”. Excellent flavor, quick bearing, and cold resistant. Pods are 3 in.

KENTUCKY WONDER WHITE POLE BEAN – First introduced in the 1850’s. Rust resistant plants produce large clusters of silvery green fleshy pods, almost stringless. White beans have distinct flavor. Pods are 7-10 in.

The rain and cool weather this summer in upstate NY has made most crops a little behind schedule which means that this week is perfect for picking those young, tender green beans.

Native daughter Rachael Ray who has a profound appreciation for the farmland of upstate New York (and a fondness for The American Hotel)  paid a visit to Beekman 1802 this week to learn more about our farm-to-table project with the hotel.

In honor of her visit, we asked Chef Lee Woolver of The American Hotel to create a special dish in her honor.

Green Bean "Slaw"

Green Bean “Slaw”
Serves 4

Ingredients

2 slices bacon- cut into 1/4 in. pieces
Small clove garlic- fine diced or grated
1/4 teas. celery seed
1/4 teas. fresh ground black pepper
1/2 teas. kosher salt
2 tbls. water
1/4 C apple cider vinegar
1 teas. dijon mustard
1 teas. honey
1 each carrot and parsnip, 1/2 red onion, 1/2 red pepper- all julienne cut
2 C blanched haricot vert- cooked in salted water then “shocked” in ice water, should still be a little crisp.
Hot sauce and worchestershire to taste.

Instructions

Fry bacon in a large, heavy skillet until crisp. Remove pan from heat, harvest bacon w/ a slotted spoon and reserve for garnish. While the bacon drippings are hot but w/ the pan still off of the flame, stir in garlic to cook in the residual heat. Add celery seed, black pepper, salt, water, vinegar, dijon and honey. Return to the flame and wisk until well combined. Add carrot, parsnip, red onion, red pepper and beans. Toss w/ the dressing over low heat until all has been warmed. Correct seasonings w/ additional salt and pepper if needed. Garnish w/ bacon bits and chopped parsley. Chopped hard boiled eggs are a nice enhancement also. May be served warm or at room temperature. Flavors will improve w/ time but the nice green color of the beans will start to fade after an hour or so.

We know what you’ll say after the first bite:  Yummo!