Forget drab supermarket aisles and pre-packaged plastic! In the Netherlands, when the sun shines and the fields are ripe, a delightful, hands-on adventure awaits on various farms: picking your very own beans!

Imagine strolling through lush green rows, the air fresh, perhaps a gentle breeze rustling the leaves, and the birds chirping a cheerful soundtrack. Your mission, should you choose to accept it, is to seek out those perfect, crisp green jewels hidden among the foliage. It’s a real-life treasure hunt for all ages! Whether you’re on a solo mindfulness mission, enjoying a peaceful afternoon with a loved one, or turning it into a giggling, muddy-kneed expedition with the kids and friends, bean picking is pure, unadulterated joy. There’s something incredibly satisfying about plucking a vibrant pod directly from the plant, feeling its firm snap, and knowing it’s as fresh as fresh can be. It’s a wonderful way to reconnect with nature, teach children where their food comes from, and create lasting memories (and maybe a few hilarious “who found the biggest bean?” competitions!). Plus, you get to skip leg day at the gym – all that bending and reaching totally counts, right?

Bringing Your Bounty Home: Culinary Adventures Await!

So, you’ve returned home, basket brimming with your verdant bounty. Now what? The beauty of freshly picked beans is their incredible versatility, vibrant flavour, and satisfying crunch. They’re not just a humble side dish; they can star in a surprising array of culinary delights!

Recipes for Your Freshly Picked Beans:

Here are two delicious ways to turn your farm-fresh beans into a meal:

1. Classic Green Bean Almondine (Haricots Verts Amandine)

This elegant and incredibly simple dish lets the beans’ natural flavour shine, enhanced by the nutty crunch of toasted almonds. It’s perfect for a weeknight meal or a special dinner.

Ingredients:

  • 450g fresh green beans, trimmed
  • 2 tbsp unsalted butter
  • ⅓ cup sliced almonds
  • 2 cloves garlic, minced (optional, but highly recommended!)
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Blanch the beans: Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes, or until tender-crisp and bright green. Drain immediately and plunge into an ice bath to stop the cooking process (this keeps them vibrant!). Drain again thoroughly.
  2. Toast almonds: In a large skillet over medium heat, melt the butter. Add the sliced almonds and cook, stirring frequently, until golden brown and fragrant (about 3-5 minutes). Be careful not to burn them!
  3. Sauté and serve: If using, add the minced garlic to the skillet with the almonds and cook for another minute until fragrant. Add the blanched green beans to the skillet. Toss everything together for 2-3 minutes to heat the beans through and coat them in the buttery almond goodness.
  4. Finish: Remove from heat. Stir in the fresh lemon juice, and season generously with salt and pepper. Serve immediately.

2. Zesty Green Bean & Cherry Tomato Salad with Feta

A vibrant, refreshing salad that’s perfect for a summer lunch, a BBQ side, or a light dinner.

Ingredients:

  • 450g fresh green beans, trimmed
  • 1 pint (approx. 2 cups) cherry tomatoes, halved
  • ½ small red onion, thinly sliced
  • ½ cup crumbled feta cheese
  • For the Vinaigrette:
    • 3 tbsp extra virgin olive oil
    • 1 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 small clove garlic, minced (optional)
    • 1 tbsp fresh dill or parsley, chopped (optional)
    • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the beans: Bring a pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes, or until tender-crisp. Drain immediately and plunge into an ice bath to stop the cooking. Drain thoroughly.
  2. Prepare other ingredients: While the beans cool, halve the cherry tomatoes and thinly slice the red onion.
  3. Make the vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic (if using), and fresh herbs (if using). Season with salt and pepper to taste.
  4. Assemble the salad: In a large bowl, combine the cooled green beans, halved cherry tomatoes, and sliced red onion. Pour the vinaigrette over the vegetables and toss gently to coat.
  5. Finish: Gently fold in the crumbled feta cheese. Serve immediately or chill for a short while to allow the flavours to meld.

Cocktail Hour with a Garden Twist: The “Garden Picker’s” Bloody Mary

While beans aren’t typically a core cocktail ingredient, your freshly picked green beans make the absolute best, most satisfyingly crunchy garnish for a savoury classic!

The “Garden Picker’s” Bloody Mary

Ingredients:

  • 45ml (1.5 oz) vodka
  • 120ml (4 oz) quality tomato juice
  • 15ml (0.5 oz) fresh lemon juice
  • 2-3 dashes Worcestershire sauce
  • 2-3 dashes Tabasco or other hot sauce (adjust to your heat preference)
  • Pinch of celery salt
  • Pinch of black pepper
  • Ice
  • For Garnish:
    • Your fresh, crisp green beans! (1-2 spears per drink)
    • Celery stalk
    • Lemon wedge
    • Olives, pickled onions, etc. (optional)

Instructions:

  1. Prepare your glass: If desired, rim a highball or pint glass with celery salt (moisten the rim with a lemon wedge, then dip in salt). Fill the glass generously with ice.
  2. Mix the drink: In a separate mixing glass or shaker, combine the vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Stir well to combine all ingredients.
  3. Pour and garnish: Pour the Bloody Mary mixture over the ice in your prepared glass.
  4. The Star Garnish: Skewer one or two of your freshly picked green beans with a cocktail stick, or simply place them upright in the drink. Add a celery stalk and a lemon wedge, along with any other favourite Bloody Mary garnishes. Enjoy the satisfying crunch with every sip!

So next time you’re in the Netherlands and see a “zelfpluktuin” (pick-your-own farm) sign, grab a basket and get ready for a fun, delicious adventure with beans!