Green beans

Green Beans

Green beans are beans eaten in their pod stage—that is, before they’ve become mature seeds, which must be shelled and cooked—and are easier to digest than dried beans. Not just green, these legumes can be found in a variety of colors, including yellow and purple.

Look for crisp, firm green beans in the market in the summer and fall; if they’re limp and rubbery, they’ve passed their prime. Most green beans can be eaten whole, raw in salads or cooked in soups, stir-fries, and other dishes. String beans have a fibrous string running along them, which should be removed before eating, in contrast to snap beans, which are usually stringless.

In Season

June, July, August, September

Recipes with Green beans

Green Beans and Figs with Hazelnut Dressing

Joyce Goldstein, Inside the California Food Revolution

Articles about Green beans

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »