Purple and Gold Beans

I planted some bush beans in early February, protected them with chicken wire, and crossed my fingers.

This week we ate our first harvest of purple, gold and green beans. Sadly, the purple ones turn green when they're cooked, so we end up with just yellow and green on our plates. But really, there is nothing better than freshly-picked beans.

I cooked them briefly in a little boiling water, and we ate them au naturel — they were so tender we didn't even need butter or salt and pepper. Yum!