I had about a pound of pods. A good pod yielded three beans. But wait ... the uncovering continues. You have to now peel the outer shell off of the bean. Boiling salted water for 5 minutes followed by an ice bath. Now the beans are both tender and easily removed from their jackets. In the end I had about 4 ounces of edible bean. Hmmmm.
But Slater proposed this lovely pairing of the beans in a sherry vinegar vinaigrette on thin slices of Spanish ham. Prosciutto would have to do with a side offering of cheddar and fresh feta it made a perfect lunch.
I was crestfallen. Not that I have a prayer of getting a crop in THIS year, but I was hoping for some measure of encouragement. I ate fresh celery once. It was at a Farmer's Market in Pennsylvania and the experience was like eating a new vegetable for the first time. It was sweet, crisp and bursting with flavor. I think it was Eleanor Roosevelt who said "You must do the thing you think you cannot do."