We only seed one planting of the green beans in the fields as they are so time consuming for us to pick; the succession plantings are all in the pick your own field. However we know that we often have a small window at this time when we can devote the time to picking them. We always hope for a bumper crop so that we can make dilly beans! Amber and I were commenting when we were picking the beans that we had never eaten dilly beans until we worked on farms and then we fell in love. We lacto ferment our dilly beans in a large crop and eat them all winter. I included two recipes below for lacto fermented and vinegar pickled.
We are seeding our winter carrots and beets this week, just as we are harvesting our first summer successions. Each year I am still in awe of how quickly the time passes, and how all the seasons are truly connected. The fields are starting to look so clean as we move through them clearing the weeds.
We are starting to harvest and dry lots of fresh herbs for tea. The chamomile and tulsi are in their prime!
This week’s pick list:
Parsley, Basil, Cilantro, Dill
Revolution Bread and Filigreen Farm Blueberries available!
Lacto-fermented Dilly Beans, from culturesforhealth.com
Yields 2 quarts
2 quarts water
4-6 Tbsp. sea salt
1 pound young green beans, trimmed
2 Tbsp. red pepper flakes, or to taste
4 garlic cloves, peeled and smashed
1 tsp. black peppercorns
2 large handfuls of dill (flowering heads preferred, but leaves work well too)
Dissolve sea salt in water to make a brine. Set aside .
Divide the red pepper flakes, garlic cloves, peppercorns, and dill between 2 quart-size glass jars.
Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with brine solution, leaving 1 inch headspace at the top of jar
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the beans are finished, put a tight lid on the jar and move to cold storage.
Vinegar Dilly Beans, from freshpreserving.com
Makes about 6 (16 oz) pint jars
An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder to the brine.
3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
3 3/4 cups vinegar
3 3/4 cups water
1/3 cup salt
6 cloves garlic, crushed or thinly sliced
6 springs of dill
6 pint jars
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.
Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.