Allotments 4 All

Just returned from fortnight's holiday to a glut of French and Runners beans.  Some French beans look too tough - am thinking of leaving these for dried beans.  Big bag of runners picked yesterday in fridge waiting for blanching and freezing (does this work OK?). 

Any thoughts on strategies for gluts, freezing runners, and leaving French beans for their dried innards?

Cheers!

If you let beans mature, the plant will produce a few then stop flowering. It's best to wait till you've got all the younger beans you want. Then keep the last ones for dried beans. By that time the plant should have lots at various stages of development.

:-\ I wonder if that is what my lottie neighbour is doing? they have runner beans about 18" long :o the beans are at bursting point and I'm thinking what a waste! I could have picked those and frozen them :(.

I have been picking ours almost every other day, loads of them and the flowers keep coming, they are lovely and tender and I don't want it to stop, but when will it? :(

QuoteJust returned from fortnight's holiday to a glut of French and Runners beans.  Some French beans look too tough - am thinking of leaving these for dried beans.  Big bag of runners picked yesterday in fridge waiting for blanching and freezing (does this work OK?).

The blanching method doesn't work too well with runners. I think this is the best way to freeze:

http://www.bbc.co.uk/england/radiosolent/topsoilrunnerbean.shtml

QuoteAny thoughts on strategies for gluts, freezing runners, and leaving French beans for their dried innards?

Good info on all aspects of beans here:

http://www.veganorganic.net/info2.html

Hope this helps.

 ;D it is great to have a glut !!!!!!!!!!!!!!

In my view, french beans (not runners!) that have matured too much or even got rusty are still good to eat. Actually Mr. C. always insist we leave some hanging towards the end of the harvest till they are really fat, he likes them that way too. The flavour is quite different than that of the young beans but also good.

My mom told me that in the old days, the green grocers used to sell the over ripe (and sometimes rusty) french beans at a cheaper price and she loves them, so we always take her some.

QuoteIn my view, french beans (not runners!) that have matured too much or even got rusty are still good to eat.

Are these what some people call flageolets?

flageolet are a different type aren't they? they are fatter and have pink/ red blotchy bits on. My mum is growing them. 

I've got a huge number of beans at the moment as well. Having frozen lots, I've taken lots more into work!

The dwarf French are doing the best I've ever had; admittedly I have an entire raised bedful, and my hubbie's making lots of bean salad (it's one of the few veggie dishes he'll eat without prodding!).

However I also have a row of climbing French which were supposed to be dwarf according to the chap who donated them (oops) and after eating a few of them to see what they were like as green beans, I'm leaving the rest to grow me seeds for  winter stews.  Have no clue as to whether they are white or black seeded due to me not having sown them, so...

moonbells

Quote from: daisymay on August 24, 2005, 09:12:46
flageolet are a different type aren't they? they are fatter and have pink/ red blotchy bits on.  

Sounds like a borlotti...?

Many thanks for tips, links and info.  Will try out dry freezing of runners and will keep picking the french beans to keep them producing.