Beans
How to store:
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Store beans in a cool, moist place, 40°-50°F and 95 percent relative humidity. You can keep snap beans in the crisper section of the refrigerator in a perforated plastic bag; this will keep the beans from drying. (You can purchase perforated plastic bags or make your own by punching 20 holes in a medium-size bag; use a hole punch or sharp object.)
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Snap beans will keep for 8 to 12 days in a cool, moist place.
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Do not refrigerate beans at less than 40°F; beans are easily injured by cold developing opaque discoloration, rusty spots, and pitting.
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Blanching and freezing is an easy way to preserve a larger snap bean harvest. Blanch whole beans in boiling water for 1 minute and then quickly cool them in ice water and freeze them. This process will brighten and fix the color while preserving the crisp texture of the pods.
A favorite farm recipe:
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Ingredients
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1 pound green beans, trimmed
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2 tablespoons extra-virgin olive oil
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2 teaspoons harissa paste
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Kosher salt and freshly ground pepper
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1 tablespoon toasted sesame seeds
Directions
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Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.
Beans can be eaten raw or steamed, boiled, stir-fried, or baked.