nina
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GREEN BEANS!!!Andy came home from OH's plot last night with about 8lb of green beans,enthusiasticly announcing"this is just a few-there's tons more".Any suggestions other than steamed or frozen?
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Kelly
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dip/ vegan pate?
Im thinking wizz em with onion, olive oil, garlic and lemon..maybe a bit of cayanne or paprika??
Dry them for pulses in the winter?
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earthroots
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I'm thinking - give them to me - i love them! maybe there is someone nearby you could barter with for something they have in excess?
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Kelly
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I can swap courgettes!! lol
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nina
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I meant to send some to the craft meet at Dales tonight then got busy and forgot.Some will go to our neighbours along with any other gluts and we get fish in return.
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Julie
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I bottled our surplus in Kilners this year. they will be like tinned green beans but without the excess salt the canners add.
We are trying to become less dependent on the freezers for preserving, but I think they might be nicer than frozen beans anyway - a better texture. They will keep for years longer too.
I've found it most useful for things with a lot of cellulose in them such as celery and peppers, tomatos that aren't skinned and sweetcorn. The skins on those types of veg go leathery in the freezer.
You could try salting them in layers in a crock, but it isn't the most healthy way to preserve them.
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