That is before last weekend when my first batch were ripe for the picking. Assisted by my able undergardener I began to change my food existence. I consulted a cookbook by Raymond Blanc, known round here as Ray White. My mate Ray had me peel the pods, extract the beans, blanch said beans for 5 seconds then refresh under cool water. Then a tiny incision in the skin and out popped the glorious bean. A bit of a fuss, but well worth it.
So what did I do with the beans? Cooked them in a mixture of cream, garlic and parsley of course! And it was yummy. Since then I've just steamed them with our normal greens and we've enjoyed them so much I think I will be growing them from now on. Plus it's nice to have a crop that grows over winter and enjoys the cold as much as we do!