COOKING WITH PEaS & GREEN BEaNS
Storage
Peas and green beans should be stored in the refrigerator, preferably in a perforated bag or an open container. They are best consumed within a few days.
Seasonality
Peas are typically available in the spring and early summer, while green beans are more abundant in the summer and early fall.
Prep Tip
Green beans only need to be trimmed from the stem end, not both ends. Try snapping them off for ease!
Explore Pea & Green Bean Recipes
Kid-Friendly Pea Pasta
This kid-friendly pea pasta recipe is a fun, hands-on way to get your little one involved in cooking with local produce. Packed with seasonal green veggies and minimal cleanup, this recipe is a delicious introduction to farmers market shopping and working with fresh food in the kitchen.
Turkish Salad
Try this recipe for Turkish Salad anytime of the year, complimented with brown butter and a garlic vinaigrette!
Creamy Bean & Kale Soup
Make sure to add this great soup to the menu to use up any freezer stock of green beans or kale!
Pan-Seared Fish with Snap Peas, Soft Polenta and Sweet & Sour Rhubarb Sauce
Try this recipe for pan-seared whitefish and fresh early Summer veggies from the former Food Dance in Kalamazoo!
Recipes from the Sara Hardy Farmers Market: Summer Garden Crudité
Try this crudité recipe featuring Traverse City radishes, fennel, snap peas and tomato at the Sara Hardy Farmers Market on July 30th!
Roman Green Beans
Forget the mushy, flavorless green beans of the past. Try out this recipe for zippy, crisp beans! Our dietetic intern, Mieko Diener, prepared this dish at a recent cooking demo at the Pittsfield Township Farmers Market. Mieko Diener at the Pittsfield Farmers Market...
Thinking Fall: Pork, Potatoes & Peas
Here in the Upper Peninsula the nights are getting chilly again, which means we all are busy soaking up what’s left summer. Kayaking, hiking, biking and event after event keep us gone from sunrise to sunset – and all that fun can really build up an appetite....
Fall Beginnings: Roasted Chicken, Mashed Potatoes, & Green Beans
Growing up, I was always pleased when my mom was making a roasted chicken for dinner. The rich, savory aroma filled the house for hours as it cooked. If I was really lucky, there would also be a heaping bowl full of mashed potatoes too and some crunchy, steamed green...
Simple Vegetable Soup
I first encountered this soup in Ireland, where the recipe varies from home to home based upon their likes and what they may have on hand. Though wonderful as written, don’t be afraid to substitute or add. Roasted root vegetables, squash, sweet potatoes,...
Grandpa’s Easy Fridge Pickles
The only exact things about this recipe are the measurements for the brine. Everything else is up for grabs – the amount of garlic or dill, the amount of heat you want, the vegetable or vegetables you use in your pickle, and even the amount of pickle you want to...