BEANS LEAN AND GREEN

My dad cultivated the gardener in me from a young age, teaching me how to till the soil and plant the seeds and we patiently awaited the fruits of our labour. Dad was more patient than I was. I constantly asked: “When can we pick them?” Beans are dad’s favourite veggies. We’d eat them straight from the vine as we wandered around the garden contemplating our next project.

Green beans or bush beans are great in the home garden. They don’t take up too much space and restore nitrates to the soil. Plant seeds in winter and enjoy all through summer, with succession planting every three to four weeks.

I love growing the Blue Peter variety for the beautiful pink flowers that mature into long purple pods, magically turning dark green when cooked.

Check seeds before planting and discard any that have signs of weevils or look shrivelled. Sow in a rich, well composted bed about 10cm apart and 4cm deep. Good drainage is essential. If they are climbing beans, get the trellis or poles in place before planting.

Bush beans are relatively quick growers and good for the patience-challenged as they mature after seven to 10 weeks, depending on which variety you plant. Mulch the ground with dried leaves or grass cuttings to help keep moisture in. Water two to three times a week once the plant is established.

Green beans do well in beds that have previously grown cabbages or cauliflowers. Savoury, marigolds, beetroots and cabbages are good companion plants.

Beans can be left to ripen and dry on the vine, then harvested and stored to be eaten in winter. Dried beans are a great source of protein and fibre, and so delicious in a rich stew when the cold weather has set in.

This is the last in the series of ‘Alison’s Homegrown’ columns (for the moment). Food Weekly thanks Alison Hearfield for teaching us what to plant, how to care for it and how to eat it over the last 18 months. Many readers’ kitchens are richer as a result. A gifted chef as well as a gardener, Alison will continue to contribute to Food Weekly occasionally with delectable recipes created from fresh ingredients. Thanks Alison and may your garden bloom nutritiously!