PURPLE, YELLOW, AND GREEN

No, it's not a bruised part of your body.  They are haricots verts or filet beans that we are specifically paying reference to although other green beans come in an array of colors also.

Velour in the beginning stages of forming the bean.

Haricots verts, French for green beans, are are a very slender and stringless green bean compared to the typical American style of green bean.  We are growing three types: Concador - yellow, Tavera - green, and Velour - purple.  They are a bush style bean and need to be harvested every 36 to 48 hours to make sure we don't get oversized, tough beans.

Velour almost ready to harvest.

We found the recipe below courtesy of Simply Recipes. However you choose to devour them, ENJOY!
French Green Beans with Butter and Herbs Recipe

Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Ingredients

(Photo courtesy of Simply Recipes)

• 1 pound thin green beans (haricot vert), trimmed      
• 1/4 cup red onion, chopped fine        
• 3 Tbsp butter        
• 2 Tbsp parsley, chopped fine        
• 2 Tbsp fresh thyme leaves        
• 2 Tbsp tarragon or basil, chopped fine        
• 2 Tbsp chives, chopped fine        
• Salt and pepper to taste        
• Lemon wedges

Method

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice after to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3 Add the green beans and sauté for 2-3 minutes, stirring often.

4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Yield: Serves 4.