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.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
Sites That Link to this Post
- Balsamic Roasted Green Beans | Sarah’s Cucina Bella :: Family Food | April 13, 2010