Here is our first picking of green snap beans. Another cooler this size is about 1/3 full of haricot verts (aka skinny green beans). Jennifer canned something in the neighborhood of 30 quarts today. That should about do us for the year.With the remaining harvest, I plan to dehydrate some into "leather britches" and ferment some - i.e. lactic acid fermentation in the way of sauerkraut and natural (no vinegar) dill pickles.
We planted about 100 feet of snap beans. I always seem to forget how much they yield! In addition, we planted about 500 feet of 5 different varieties of dry-type beans. We're going to have to get some bigger coolers.
