Green Beans
The immature pods
al dante
drizzled with oil
peppered and salted.
Snapped in a bowl
then blanch in a pot
smooth Danish butter
diced onions and garlic.
Served with a Georg Jensen spoon
from a blue china plate
almondine lemon
or parmesan roasted.
Slow cooked
with bacon and shallots
serve from a tupperware bowl
with an old slotted spoon.
Parboiled and stored
in a clear mason jar
set on a shelf
to last through the winter.
About the Poem and Photograph
You can eat them out of cans, but they are mushy and waxy. I prefer fresh from the garden or farm stand. I took this photo at our local farmer's market this summer. Beans are one of my favorite vegetables and of course were the inspiration for my poem.