Haricot vert (sometimes known as filet beans or French beans) are not the same as skinny green beans. These special beans are bred to have a full bean flavor when extremely small, tender, thin and young.
We are growing non-GMO Maxibel Haricot Vert from High Mowing Organic Seeds. The seed catalog promises that these beans are "unsurpassed as a gourmet market specialty."
Here's a recipe that takes advantage of several vegetables now available from our farm.
Haricot Vert With Shallots and Tomatoes
1/2 lb. haricot vert
2 tsp. butter
1 small shallot, sliced
1 diced tomato
salt & pepper to taste
fresh lemon juice to taste
Bring a pot of salted water to boil. Add haricot vert and set the timer for 3.5 minutes. Drain beans and plunge them into an ice bath to cool quickly. In the same pot you've used to cook the beans, melt the butter. Add shallots and saute lightly for about 2 minutes. Add the drained and cooled beans and reheat in the butter and shallots just until warmed. Season with salt and pepper. To serve, place on platter, top with the diced tomato and squeeze a few drops of lemon juice over the mixture. Serve immediately. (If holding this dish, omit the lemon juice until the last minute for it may discolor the beans if left too long.)
We have a bumper crop of Haricots Vert begging to be picked every day here on the farm. They're competing for attention with the other green beans we've begun harvesting in hues of yellow, green and purple.
All will be available this week at the Potter County Farmers' Market Friday from 1:00 to 5:00 p.m. in downtown Coudersport.