Beans, The Taste Test Result

Last week Charlie picked and labeled 3 different bush beans that we grow here at The Glade.  We took them over to our chef friend whom we asked to taste and rate the beans. We love our green beans and we want an expert opinion on their worthiness to be THE bean of The Glade.

These are beautiful beans.

The bush beans which were planted in succession are yielding a consistent harvest.

Two squares of bush beans: Tenderpick on the left and French filet on the right.
The beans were bagged and tagged.

The three beans from left to right above are: Tavera (square 9), French filet (square 15), and Tenderpick (square 16). (For our other plantings check out this post.)

Tavera beans are slender and tender, a type of haricots verts.

The chef wouldn’t comment on the Tavera bean which we took to mean he didn’t enjoy it (at all). Update from the chef (please see the first comment below): “Jo,  the Tavera Bean, didn’t stand out to me, but I wouldn’t say I didn’t like it.”

Tavera is an organic bean packaged by Botanical Interests. The package says; “A true gourmet French ‘filet’ bean produced for the French restaurant trade. Slender, exquisitely tender and stringless.”

Of the two remaining beans he liked the look of Tenderpick.  It’s a traditional green bean in shape and size.

Tenderpick is a traditional green bean with a good bean taste.

Tenderpick is a Burpee Signature garden bean.

These bush beans were planted in succession, a row each week, and are just showing tiny 1 inch beans.

I’m a fan of French haricots verts which is a type of green bean often called a French filet. (Filet in French means string or fiber.) They mature to a slender pod approximately 6 inches long.

This French filet bean is also an haricot vert, my favorite.

The winner of this comparison by a bona fide chef de cuisine is French filet packaged by Botanical Interests. The package says: “Slender, exquisitely tender, stringless beans have unbeatable gourmet flavor even when picked very young.”  We concur. The official green bean of The Glade is the French filet. Perhaps next year we’ll only grow one variety.

The beans are prolific.

In addition to cooking the beans above and comparing them against store-bought beans (which weren’t even in the same league as the homegrown ones) the chef made pickled whole beans in lovely glass jars.  He mentioned that unless they were the best thing he’s ever tasted, getting the beans in the jar was in itself a difficult task and he wouldn’t attempt it again.

Have you tried a recipe that wasn’t worth the effort?


Author: Jo

Welcome to The Glade, where the second generation of renovations has just begun and the mania about our home, music and other passions fill our days and nights. We’re Charlie and Jo in the music world; Mary Jo and Charles to family; and JoJo and Charlie to each other. We are renovating a midcentury house in a Victorian historic district where we want to live there the rest of our lives. It's a 1946 house located in Maryland. We were married in this house. Thus far (pre-blog) we refinished cabinets, added a window seat (still working on the cushion), rearranged a wall in the guest house due to sink/vanity replacement, planted a vegetable garden, and other quick and not-so-quick fixes. So this latest zeal for construction is the result of my having lived here since 1997 and feeling a need to ready the house for the next chapter and beyond.

2 thoughts on “Beans, The Taste Test Result”

  1. Jo, the Tavera Bean, didn’t stand out to me, but I wouldn’t say I didn’t like it; that being said, when I commented about the comparison to a store bought bean, your and Charlie’s expression were priceless as you both take such pride (as you should) in your garden!

    Onto your question of a recipe…effort, hmm

    Making puff pastry in the home kitchen as opposed to a professional bakeshop isn’t something I’d attempt again. Once I discovered Trader Joe’s Puff Pastry sheets, the mere thought of making homemade went out the window!!!

    1. John, you’re our go-to expert for everything cuisine (in the broad sense of the word) so we naturally take your opinions very seriously. BTW, Charlie says he might be interested in canning in the future. I think he’ll wait fo the new kitchen before he tries his hand. Jo

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