In the Garden with Pat Rubin

Bee garden writer Pat Rubin writes about everything that grows, from flowers and trees to vegetables and lawns. Pat volunteered for several years as a Placer County Master Gardener and has written about gardening for many national and regional publications. In addition to gardening, she spends time raising and showing miniature horses and miniature donkeys.

In the Garden will include news, events, advice and other gardening tidbits. Pat will also answer reader questions.

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June 11, 2007

Harvesting beans

The pole beans have reached the top of the 7-foot cages. The long, slim stems snaked their way around and around the wire up to the top, and are getting leafier and leafier as time goes by. There are also scores of pink blossoms and, finally, tiny beans forming. In fact, beans can be ready to harvest two weeks after the plant blooms. It takes some searching to find the beans among all of the leaves, but what a treat to finally find a few. It’s like a treasure hunt. The rattlesnake pole beans I’m growing make long - four or five inches - slim pods that have purple mottling on them. Very pretty.

The harvest thus far has been sparse since the plants are just getting going. I’ve harvested several handfuls, cooked them, and have to report that they are tender and wonderful steamed or cooked in boiling water for about four minutes. I was able to pick enough over the weekend for dinner guests to have three or four beans apiece! Soon I’ll be harvesting copious amounts, enough for a proper meal.

The trick is to keep picking the beans. Never let them get big and tough. The plant is programmed to keep producing beans so it can make seed. My goal is to pick the beans young and tender before the seeds form, so the plant will continue to flower and produce beans. Remember to keep plants watered regularly while they are producing beans. Keep the soil moist, but not waterlogged. Once the plants wilt from lack of water, it’s hard for them to resume production.

Interestingly, the purple markings on the rattlesnake beans disappear when cooked.

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