I just picked these beauties to steam, dress with hazelnut oil and a splash of lemon juice, and garnish with hazelnuts. The purple ones are “Triofono violetta”, the flat green ones are “Smeralda”, and the smooth ones “S. Anna”. They’re all Italian varieties and they like our hot summers. We’ll have this bean salad with home-made pizza — tomatoes, basil, arugula, and some of the gorgeous garlic I pulled last week which is curing in the woodshed.
...Theresa Kishkan 