enjoy your visit — visiting the garden

Pole beans should be planted when danger of frost has passed. Soil should first be amended with well-rotted manure or compost. Directly sow seeds 1 inch deep and 2-3 inches apart in rows 3-4 inches apart. Beans do not transplant well, so starting indoors is not advised. Keep soil uniformly moist, but avoid overwatering. Thin seedlings to 6-8 inches apart. Cultivate carefully; beans are shallow-rooted plants vulnerable to root damage if nearby soil is disturbed. Install trellis supports, such as strings, netting or teepee-style poles, at the time of planting or soon after to avoid disturbing plant roots later. Seeds germinate in 10-14 days. Help guide vines as they climb their supports, loosely securing them if necessary. To use as a snap bean, pick when young and tender, about 75 days to maturity. Harvest often to stimulate constant flower production. To use dried, harvest when pods are dried and seeds inside are hard.

Green Bean Salad with Cilantro and
Soy-Glazed Almonds

An easy-to-make salad, perfect for a picnic. Can be prepared in 45 minutes or less.

1/4 cup whole almonds
(about 1-1/2 ounces)

4 teaspoons low-sodium soy sauce

1 pound green beans, trimmed,
cut into 1-inch pieces

2 tablespoons rice vinegar

1 tablespoon vegetable oil

1 large garlic clove, pressed

1 teaspoon minced peeled
fresh ginger

2 tablespoons thinly sliced
green onions

1/3 cup fresh cilantro leaves

Place almonds in small nonstick skillet. Stir over medium heat until almonds are lightly toasted, about 5 minutes.

Increase heat to medium-high. Add 3 teaspoons soy sauce and stir until soy sauce evaporates and coats almonds, about 1 minute.

Transfer to a plate and cool. Chop almonds.

Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans under cold water. Drain well. (Almonds and beans may be prepared 6 hours ahead. Cover almonds and store at room temperature. Cover and refrigerate beans; bring to room temperature before continuing.)

Whisk vinegar, oil, garlic, ginger and remaining 1 teaspoon soy sauce in a large bowl to blend.

Add beans and toss to coat.

Sprinkle green onions, cilantro and almonds over the salad and serve.

Serves 4.