If your beans are doing as well as mine, you’ll need one of these bean slicers that strings and slices flat beans in one. If the bean won’t go through the slicer it’s too old and tough to eat. It took me a while to realise that not everyone is given one of these as an essential item of kitchen equipment when leaving home for the first time.
If you want to freeze beans, top, tail and slice them first, plunge them into a pan of boiling water for two minutes and then quickly drain and plunge into cold water. Shake off as much water as possible and seal in portions in plastic bags or containers. A label with the contents and the date is always handy. They’re best eaten within three months.
It’s time to get your mouse traps out if you haven’t already. I’m emptying mine every morning and peanut butter is still the bait of choice.
I’ve made more pesto and frozen that in small tubs, plus some grapefruit marmalade (grapefruit sliced up with twice its weight in sugar and some water boiled for ages). If you’ve got coriander that’s gone to seed, pick some seed heads and place in a paper bag in a warm, dry place. Once they’re really dry you can put the seeds in a jar and use them to make your own dukkah.