We planted three kinds of green beans in the garden this year, but only one of them was green. Yes, not only are there purple green beans, but yellow ones, too. I relished the thought of how lovely the multi-hued beans would look in my bright blue serving bowl, but, alas, both the purple and the yellow beans turn green when cooked. I was quite disappointed, but once I tasted their fresh buttery green goodness, I decided that it didn’t matter. Besides, green is my favorite color anyway.
I am very grateful to be able to eat vegetables that only an hour before were basking in the afternoon sun. Somehow, it always seems I can still taste in them the earth and the sun and the rain. Yes, and maybe even the wind, too.