Conventional
• Pouch Bag / Bulk
Growing zone: México
Conventional agrochemicals, pest,
and disease control.
Biorational extracts, pest, and disease
control (organic agronomic management)
Active pollination by 10 hives per hectare,
the plant is in bloom, and transitions from
flower to fruit.
WATER Drip irrigation systems, measuring trays
SOIL We manage the erosion of it, activation of the microbial flora
ENVIRONMENT use of organic, biological products, relocation of fauna without altering the ecosystem of the area, safety measures..
• 1 1/2 lb. fresh green beans
• Kosher salt, to taste
• 2 tbsp. olive oil
• 3 cloves garlic, chopped
• 2 tbsp. salted butter
• Ground black pepper, to taste
Trim the stem end from the green beans.
Heat a large pot of water over high heat until boiling.
Season generously with salt. Add the green beans and
cook for 3 to 5 minutes, until tender, yet still crisp. Drain
and rinse under cold water to cool.
Return the pot to medium heat. Add the olive oil and
garlic. Cook for 1 minute, until fragrant. Add the beans to
the pot and stir gently to combine. Add the butter to
melt and salt and pepper to taste. Serve immediately.
• 1 lb. fresh green beans
• 1 tbsp. olive oil
• 1 tsp. seasoned salt
• 1/2 tsp. black pepper
• Lemon wedges, for serving
Trim the stem ends from the green beans. (It’s okay to leave
the thin string on the end, if it’s still bright green and fresh.)
Place the beans in a large bowl. Drizzle with olive oil and
sprinkle with seasoned salt and black pepper. Toss to coat.
Place the beans in the basket of an air fryer. Cook at 375°
for 10 to 12 minutes, shaking the basket half-way through.
Beans should be crispy and slightly blistered when finished.