1.This document is FCS8675, one of a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Exte nsion Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: July 2002. Reviewed by Isabel Valentn-Oquendo, MS, RD, LD/N. Please visit the EDIS Web site at http://edis.ifas.ufl.eduThe Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide resea rch, educati onal information and other services only to individuals and institutions that function without regard to race, color, sex, age, handicap, or national origin. For information on obtaining other extension publications, contact your county Cooperative Extension Servi ce office. Florida Cooperative Extension Service / Institute of Food and Agricultural Sciences / University of Florida / Christine Taylor Waddill, Dean 2.Jennifer Hillan, MSH, RD, LD/N, Coordinator, Educational/Training Programs, Department of Family, Youth and Community Science s, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, 32611. FCS8675Florida Fresh: Snap Bean s1Jennifer Hillan2You can buy delicious fruits and vegetables at farmers markets. You can also ask the person who grew it how to eat it! Because the produce is locally grown, it s fresh and costs less than at the supermarket. Enjoy some of your favorites or try something new! To find a farmers market in your area, call your county Extension office or visit the Florida Department of Agriculture s web site: www.fl-ag.com/farmmkt/city.htm.History and FactsSnap beans are also called green beans or string beans, even though the beans we eat today have no strings. Snap beans are actually young, unripe kidney beanpods. It s believed that snap beans originated in Central America. Snap beans grow on bushes or climbing plants. Beansthat grow on climbing plantsare called pole beans. Snap beans may be green, yellow, or even purple.AvailabilityAll year longSelectionChoose snap beans that are bright-colored, free of blemishes,and snap easily when bent. Avoid beans that are wilted. StorageRefrigerate snap beans in a plastic bag for up to five days.Uses & Preparation Clean beans in a bowl of cold water before preparing. Cut offtips, then cut beans in half if desired. Enjoy raw beans insalads or with dips. Cook beans until just tender overcooked beans lose flavor and nutrients. Some cooking tips: Stir-fry with garlic and onions in small amount of vegetable oil. Boil in small amount of water, drain, and add mushrooms. Steam or microwave; then season with fresh or dried herbssuch as dill, oregano, or basil.
F l orida Fresh: Snap Beans Page 2 July 2002What are Organically Grown Foods?Organically grown means that a food was grown without synthetic (man-made) pesticides or fertilizers. Natural pesticides and fertilizers were used instead. Organic andnon-organic foods are similar in taste and nutritional value.However, organic foods usually cost more. Nutrient Facts Good source of fiber Fair source of folate, vitamin C, andpotassium Fat, cholesterol, andsodium free Garlic Green BeansServes 4 1 pound fresh green beans, cleaned and trimmed3 tablespoons olive oil3-4 cloves garlic, peeled and sliced teaspoon dried oregano, dill, or basil (optional)Salt and pepper to taste Add oil and garlic to large skillet over medium heat. Cook garlic until lightlybrowned. Add remaining ingredients, stirringoften. Cook until beans are just tender.Easy Green Bean SaladServes 4 1 pound fresh green beans, cleaned, trimmed, and cut in half small onion, sliced 1 tomato, rinsed and chopped cup lowfat Italian-style salad dressing Blanch green beans by placing in boilingwater for 1-2 minutes, then immediatelycooling in a bowl of ice and water. Whenbeans are completely cooled, combine allingredients in medium bowl. Toss to coatwith dressing and enjoy! Green Bean and Red Potato SaladServes 4 pound fresh green beans, cleaned, trimmed, and halved 1 pound red potatoes, scrubbed and cut in cubes 1 cucumber, scrubbed and chopped small onion, chopped 2 cloves garlic, minced2 tablespoons olive or canola oil2 tablespoons white or red wine vinegar teaspoon dried oregano, dill, or basil Salt and pepper to taste Place potatoes in small pot and cover with water. Boil for 5-6 minutes. Add beans and cook until potatoes are tender and beans are tender-crisp (about 4-5 minutes). Drain and cool undercold running water. In a large bowl, combine remaining ingredients. Add potatoes and beansand mix well. Refrigerate for at least one hour. Mix before serving.