Beans
Crisp and sweet from the moment they’re picked — cook them quickly to keep that snap.
Store in
Fridge unwashed, in a produce bag
Keeps for
4–5 days flavour and snap fade quickly
Best eaten
Just tender blanch 3–4 min, not a minute more
Prep tip
Snap the ends no peeling, no stringing needed
What It Is
Section titled “What It Is”Cold Springs Organics grows green beans — and sometimes yellow wax beans — throughout the summer season. Crisp, slender, and sweet when fresh-picked, they’re one of the most versatile vegetables in the summer box. Unlike grocery store beans, farm-fresh beans are sweet and tender all the way through and cook in minutes.
Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Refrigerate unwashed in a produce bag or loosely sealed container in the crisper drawer. Use within 4–5 days — the snap and sweetness of fresh beans fade quickly. If beans feel limp or wrinkled at the surface, they’re past their best for raw eating but still perfectly good blanched or roasted.
How to Prep It
Section titled “How to Prep It”Rinse under cold water. Snap or trim the stem end with a knife or your fingers — the pointed tip can stay on. Leave whole or cut to length as needed. There is no stringing necessary on modern fresh beans; any that do have a tough string will reveal it when you snap the stem end.
How to Cook It
Section titled “How to Cook It”- Blanched and buttered — bring a pot of salted water to a rolling boil, add beans, cook 3–4 minutes until bright green and just tender. Drain, toss immediately with butter and flaky salt.
- Roasted — toss whole beans with olive oil and salt on a sheet pan; roast at 425°F (220°C) for 12–15 minutes until blistered and lightly caramelized at the edges.
- Stir-fried — cook over high heat with garlic and a drizzle of sesame oil for 3–4 minutes for a fast side dish.
Quick Meal Idea
Section titled “Quick Meal Idea”Green bean salad — blanch beans until just tender, transfer to ice water to stop cooking, then drain and pat dry. Toss with a Dijon vinaigrette, thinly sliced shallot, and toasted sliced almonds. Serve at room temperature.