It was a rare occasion the other day: I headed off to the local organic farmers market without any children in tow. That meant I could meander around and take things slow while I shopped for vegetables for dinner, something for lunch and a few things to add to an extra special gift basket I am planning for someone. I could ponder over the local oils and gaze at the varieties of artisan bread. It was blissful.

I might have skipped a little on my way in. Maybe.

And it was because my attention was totally focused on the task at hand — shopping — that I was able to eavesdrop and learn that the two side by side containers of beans were in fact two different types — green beans and pole beans.

Pole beans are long (twice as long as a green bean) beans with more pronounced beans inside. They are a little thicker and tougher than their green bean counterparts. I was intrigued and couldn’t wait to give them a shot. So, on the recommendation of Patrick from Waldingfield Farm, I marinated and cooked the beans up on the grill.

The result? Really good. Super good.

We ate these beans that night with burgers in place of fries, and they were a perfect fit.

Grilled Pole Beans
serves 4

1 lb pole beans, washed
3/4 cup marinade (I used an herb and garlic marinade, but Italian dressing would be a good fit too)

Pour the dressing over the beans and let marinate, tossing periodically, for 2-3 hours.

Heat the grill to medium and toss the beans on in a heap, discarding any excess marinade. Cook for 20 minutes or so, until crisp tender and lightly browned.

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