HG has never liked string beans, haricots vert or whatever you choose to call them. When cooked briefly, HG finds them stringy. When overcooked, they are oblongs of mush. Yellow beans. That’s a whole other story. Don’t see much of them in the United States but here on Prince Edward Island they are a summer staple. Cheap and abundant, they are featured at every roadside stand from June to September. A delicious vegetable with a rich (almost buttery) taste. Here’s how BSK prepares them. Boils them and then douses them with cold water when they reach an al dente stage. They get a shower of olive oil, lemon juice, sea salt, smoked pepper, chopped scallions and an abundance of fresh cut herbs. HG/BSK dined on them last night accompanied by sautéed sea scallops (from the nearby PEI town of Souris), crisp fried PEI potatoes, butter lettuce from a local farm. Dessert: A pecan studded butter tart. O, Canada!!
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