Beans, beans, beans – Sooo Many Beans

Now is peak season for beans at the Everett Farmers Market!

Nate O'Neil picking beans

Cool beans. Piles of beans. Green beans, yellow wax beans, purple beans, Dragon’s Tongue beans, fresh shelling beans, fava beans, Romano beans,and more! Beans make for some of the most dramatic displays of the year.


Cannellini Bean

Fresh cannellini beans are the beans of Italy, and with good reason. They are delicious, versatile, and loaded with goodness. Most folks only use them dried or canned, but fresh cannellini beans are a special treat. And they freeze incredibly easily, so you can enjoy them all winter long! Just shell them, give them a rinse and then pack them into pint freezer bags. No blanching required.

Dragons Tongue Beans

Dragon’s Tongue beans at this point in the season, can be eaten them like green or Romano bean, raw, sauteed, steamed, in salads, eating the entire bean, pod and all. In a few short weeks, this bean matures a little more and becomes another great shelling bean, which can then be shucked and enjoyed fresh, or can be dried and stored for months.

Jade beans are  along the lines of the traditional green beans

Jade Green Beans

most of us know and love. These are a bit more slender, and have a wonderful, bright flavor. Great for pickling, and they are wonderful sauteed with some pearl onions and some bacon.

purple beans

Purple Beans

Purple beans offer a deeper bean flavor, and together with green and yellow wax beans make for a really cool looking three bean salad. When pickled, they taste great, but they tend to loose their purple color.

The first bean to come into season each year is the

fava beans

Fava Beans

fava bean. You can shuck these beauties and enjoy them with some liver and a nice Chianti. Did you know you can freeze and dry them, too, just like any shelling bean? The easiest way to prepare them is to simply grill them right in their pods, and then eat them, pod and all. Just remove the stem and the string on one side, give them a nice coating of olive oil, salt and pepper, and toss them over the hot coals alongside the rest of your meal.