I made fresh green beans last night. They were a little bitter. It seems to me they should be very good at the beginning of November. They looked fine and I even tried to "string" a couple to see if they were excessively stringy (which sometimes even the "stringless" are) and snapped one - it was not limp and dry. Is there some way to tell in the store if they are going to be bitter? Do I have to taste a raw bean? Blah.
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Moderators: I looked and couldn't find a thread with this topic, which seems hard to believe, so if I've just searched badly please just staple me onto the end of that!
I made fresh green beans last night. They were a little bitter. It seems to me they should be very good at the beginning of November. They looked fine and I even tried to "string" a couple to see if they were excessively stringy (which sometimes even the "stringless" are) and snapped one - it was not limp and dry. Is there some way to tell in the store if they are going to be bitter? Do I have to taste a raw bean? Blah.
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