I’ve been growing peas and beans right next to each other a our Bistro Garden. I installed two 80′ trellises, and grow beans on side peas on the other. Its easy to see and reach to pick that way. We had great peas earlier and I will plant them again in the Autumn, but now its BEAN TIME! I have a mixture of pole beans, bush beans and french filet beans all together. There are several types of beans I’m growing; POLE BEANS – In general, pole beans are later than bush beans but have larger pods.
They should be given poles, string, or a fence to climb on and usually will climb about 8 feet.”Northeaster” gives a very heavy yield of very long flat green beans and is early for a pole bean. “Goldmarie” is a wonderful wax bean similar to Northeaster. It has long flat yellow pods, is a heavy yielder, and is perhaps slightly earlier than Northeaster “Romano” is large and slightly flat with a wonder flavor. FILET BEANS – These are French green beans that are generally early producers.
They are usually picked when the pods are very slim. Older varieties develop strings fairly rapidly but newer varieties tend to be stringless. “Fin de Bagnols” is a traditional long podded variety. The pods of “Deuile fin Precoce” are long and large and heavily streaked with purple. The large seeds are buff speckled with purple. “Blue Lake” is a heavy yielder with beans that remain tender and stringless for a long time. BUSH BEANS-short and early, I’m growing “Purple Podded” “Rattlesnake” striped beans as well. RUNNER BEANS – Runner beans have large showy flowers, usually red or white, and will cross with each other but not with other beans.
The plants have runners from 4′ or 5′ long to twice that length. They like a lot of water and should be given something to climb on. The pods are long and plump, and rough textured. The oval seeds are very large and plump. Eat as a snap bean, or a fresh or dry shell bean. I will be growing Fava and Lima beans as well as Cowpeas in the near future. My favorite way of eating beans is straight off the bush, but I’m funny that way. Aside from that practice, if the beans is Romano type, that is, long, I will cut them up and sauté with butter and garlic.
The best way I like to eat beans at a restaurant is Niçoise Salad, so satisfying! When I went to Las Vegas and stayed at the Bellagio, I ordered this in for my lunch and dinner! All of these ingredients, except for the fish, can be acquired a few steps away from each other at the Lafond Vineyard. So fresh, so healthy, so delicious! If we are what we eat, then I’m in health heaven. Look for Lafond Produce to be featured at Pierre Lafond Deli Montecito soon, as well as the Bistro.