My pole beans are producing fabulously. I have always planted bush beans but this year decided to go with pole beans...wanted to try something new but also wanted to add an additional focal point to the garden beds. The tripods I built from really long stakes at least six feet long stakes I bought. They are green plastic coated stakes which I like because their color blends with the bean stalks so there is not interruption of eye appeal. Tied them at the top with biodegradable green garden hemp and voila...sturdy tepees for the beans to crawl up and boy did they. The tendrils just reached put and would have made "Jack" proud...bean stalks to be in awe of. They produced wonderful beans...tender and delicious.
Now what to do...steam them, saute with garlic and olive oil, roast, grill, add to a ratatouille, I mean the worlds the limit...BUT....no New Englander would ever pass up at least one good mess of beans with potatoes and salt pork. From the time I can remember every summer at least one meal a week while green beans were in season we had a meal that was a nice hunk of crusty bread and a big steaming hot bowl of a mess of string beans. Why they are called a mess is something no one explained to me...quite frankly I do not care..that is part of the tradition and charm...so just let it be. An easy meal to prepare and one full of nutrition and memories.
Start with fresh green beans from the farm stand or your own garden. Tradition dictates that both ends are snapped off and beans are snapped into thirds or fourths. Never whole and never the tip end left on...never! It does not matter that it is now trendy to have the pointed tip left on...do not leave it on when preparing a mess of beans...never...got it!
Add to a pot big enough to hold all the components covered with water.
Add quartered potatoes..skin on skin off this is choice...and also a few lardons of salt pork. Salt pork adds a bit of fat for additional flavor....and is mandated if sticking to tradition. I mean really is that little bit of fat going to put you on the coronary care unit? 
Cover with water, top with the lid and bring to a boil...reduce the heat and simmer till potatoes are tender. This is always best the next day...but if you can not help yourself...grab a bowl and fill with potatoes and green beans...you do not have to eat the salt pork it was used for flavor but you may see someone pop a piece in...this is where I draw the line. Now mash the potatoes down and put a bit of butter on them...if dry I add a bit of the bean broth from cooking pot to make them moist. The green beans are to be sprinkled with apple cider vinegar. Break a piece of crusty bread from a baguette...grab the bowl with a fork, find a comfortable spot and dig in. Delightfulness in a bowl. This is such a wonderful easy meal to make in the summertime...New England nostalgia in a bowl.
Excuse me while I get seconds.
Elizabeth
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