Robbie Sigona’s Produce Tips: Local, Fresh Romano Beans

Robbie Sigona’s Produce Tips: Local Fresh Romano Beans

  • Beans should look fresh, vibrant and healthy; they should be clean looking with as few blemishes as possible.
  • Store in a plastic bag with a paper towel to absorb extra moisture that may accelerate decay. Use within 4-5 days for optimum quality and taste.
  • Cook fresh beans as little as possible to maintain texture and color. Remember beans will continue cooking when taken from the heat source. Ice bath works great… then simply reheat in a skillet when ready to serve.
  • Brown rust spots usually mean that the beans were rained on. They should feel velvety smooth and have a gel like “meat” to them.
  • Break them in half to make sure that they aren’t hollow inside.
  • Older beans will dehydrate especially at the ends.

Robbie Sigona is produce buyer for both the Redwood City and Palo Alto Sigona’s Farmers Market locations. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.

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