Archives for posts with tag: Beans

Every week I harvest a bucket or two of cucumbers for pickling. I sell some at the market, but most I pickle.

I nearly have enough of what I think will be a years supply. This week I sold all but a handfull that I made into pickles.

Today we have harvested string and wax beans. Usually I sell them or we eat them. But one of my best customers mentioned that she loves pickled beans. So I had to make some. I haven’t made any for years, so I checked the book and then started by trimming them.

Raw beans have a substance called phasein, not good for the stomach, so I needed to parboil them for 5 to 10 minutes,

let them cool,

and put them into pickling jars along with flavorings like peppers, mustard seed, and garlic. Then I poured salt water (3%) over and sealed them for the normal pickling process.

I hope they meet her standard and taste when they are ready in about 4 weeks.

There is lots to harvest, eat, pickle and freeze now. Here’s the pickling we did the other day.

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I had to buy more jars for the cucumbers – all the old ones are already in use – and there are still a bunch of cukes waiting.

I had to buy organic carrots for the carrot pickles because mine are still too small. There is a recipe for pickling carrots in the blog I published on the 9th of January, earlier this year.

I still haven’t found the time to make a menu page on lactobacillus pickling. I’m waiting for a rainy day.

We have been parboiling beans for freezing these last few days too.

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Green beans, wax beans and flat beans.

Our beans did very well this year. They germinated better then ever and grew healthy in the rain and sun. I grow greenbeans, waxbeans, flat green beans, and I always make an attemt at soybeans.

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The soybean I grow is the Fiskeby V. It was bred by Sven Holmberg in Sweden to better suit the northern climate. It is, however, still a borderline crop. It takes 75 to 80 days to ripen which is a bit long for us here. It also has a tendency to not flower early enough because of the light summer nights.

My soybeans look good but probably won’t ripen enough to save as beans before the frost kills them (the weatherman says it’s comming this weekend). I can, in any case, use them for edamame.

Edamame is fresh soybeans cooked in lightly salted water and eaten (squeezed out of the pod) as an appetizer, mixed in other dishes or along with beer.