Why crouch down to pick gobs of beans being produced so prolifically that we can't possible eat them all, nor do I want to freeze or can them, beyond just a few packages?
So delicious pole beans have been my go-to standby, especially a French filet pole bean, Emerite (introduced by a French seed company, Vilmorim, some years ago), but available in this country through specialty vegetable seed suppliers interested in flavor (Renee's Garden Seeds is where I've bought mine over the years). Renee has sought out the best-tasting vegetables for her seed offerings over the years, and I've found her selections to be great.
Emerite is a winner.
|Emerite and Romano beans sorted out (for cooking and freezing, according to size)|
The photo shows the harvest from trellises of about 10 feet total ( in two separate beds) over 3 days. More than we can eat (we just finished a delicious bean dish and have squash to eat, too); so, some went into the freezer, and some were made into the same delicious cilantro-ginger-lime-peanut bean dish, thanks to Yottam Ottolenghi's recipe in a recent Bon Appetit.