I love how the farmer’s market changes with the season. Strolling through the market, I discovered beans upon beans. The ones that caught my eye were these pale-yellow beans. They looked like “green beans”, but I have never seen them in yellow. My culinary curiosity got the best of me and I plucked a pound into a bag. The gentleman smiled and said, “Those are popular, but I got to be straight with you they are just green beans. The French call them Haricots Verts. So, cook ‘em, like you would green beans and know they will not lose their beautiful color”. Bon Appétit.

• 1 lb. yellow haricots verts, trimmed
• 6 button mushrooms, sliced
• 2 green scallions, sliced
• 2 tbsp. minced garlic clove
• Juice of 1/2 lemon
• olive oil
• Herbn’FarmNW
• Splash of wine
• 4-5 basil leaves

Instructions: In a large sauté pan, warm a splash of olive oil over medium-low heat. Add 1 tablespoon of garlic mushrooms and sauté until brown, 3-5 minutes. Add the yellow beans, scallions, 1 tablespoon garlic, and Herbn’FarmNW. Sauté the beans until fragrant, about 1 minute. Add a small splash of wine to the pan and place a lid on top. Cook the beans on low for about 3-5 minutes. Remove the lid and continue to cook until all the moisture has evaporated and the beans are crisp tender. Add a small squeeze of lemon juice to taste. Toss in torn basil leaves and serve warm.

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