I know it’s summer when I pick up my bushel of green beans at the farmers market to can some dilled green beans. I love this ritual of spending the day snapping beans on my patio. Traditions like this make eating locally a joy.

Tri-color beans are a versatile ingredient for quick midsummer meals. There are bush varieties and pole beans; they come in green, yellow and purple. The green and yellow beans stay fairly true to color once cooked, but purple beans lose much of their color. Tri-color beans are wonderful for freezing and canning.

Use beans in a variety of simple summer sides. Blanch beans, sauté some shallots in butter and toss with a pinch of salt; or cook in a little bit of water until tender, add a pinch of salt, drizzle with olive oil and sprinkle with fresh herbs.

Selecting: Look for firm, unblemished beans with smooth skin. They should snap when bent.

Storing: Store fresh beans in the refrigerator, sealed in a bag or container, for four to five days. Or blanch and freeze beans for up to six months.

Pairing: almonds, apple cider vinegar, bacon, balsamic vinegar, basil, beef, butter, carrots, chicken, chives, coconut milk, corn, cream, cumin, Dijon mustard, dill, garlic, ginger, lemon, lemon balm, marjoram, mint, mushrooms, olives, olive oil, onions, oregano, parsley, Parmesan, pecans, pine nuts, potatoes, rosemary, sage, sesame seeds, soy sauce, shallots, tarragon, thyme, tofu, tomatoes, yogurt.