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Laura Avery chats with Paul Thirston of McGrath Family Farm about his fresh beans: cranberry, flagelet, Tongue of Fire, lima and calypso, which have the "markings of a killer whale."  Paul says these beens will be around for the next three weeks. His advises that the best way to prepare the beans is to cook them in salted water. Since they’re fresh, they’ll cook up in about 15 minutes. (Because dried beans are, well… dried, they take over an hour to cook, plus soaking time.) Paul likes to make a cold bean salad with bell pepper, corn, and cilantro.

Laura also visits with farmer Mike Cerrone, from Sea Canyon, who has delicious Blenheim apricots. Get them quick because the Blenheim season is short!