Crop of the Week: Green Beans

• Although acreage devoted to green bean production is limited in the Yuma area, the crop thrives on the sandy clay soils commonly found in the desert Southwest.

• Green beans originated in Peru and spread to South and Central America by way of the migrating Indian tribes. Spanish explorers introduced them to Europe in the 16th century, which were then spread to all parts of the world by trading. Native Americans would plant them with corn and let the beans grow up the stalk with the corn.

• The Spaniards initially used them as ornamental plants because they found the bean pods tough but liked the flowers. However, the story goes, some string beans fell into a pot of soup and the cook didn't notice them until it was too late to start anew, so he served them along with everything else.

• Green beans are often called string beans because, years ago, a fibrous string ran along the seam of the bean pod and was noticeable when the beans were snapped. The snapping noise is the reason for its other nickname, the “snap” bean. Through plant breeding techniques, modern varieties usually do not have this string.

• There are only about 44 calories in an entire cup of green beans. They are a great source of vitamin C, vitamin K, vitamin A, manganese, potassium and iron. They also contain high levels of riboflavin, calcium, phosphorus, omega-3 fatty acids and niacin.

• More than 130 varieties of snap beans are known. Pod color can be green, golden, purple, red or streaked. Shapes range from thin "fillet" types to wide "romano" types. French green beans are specifically bred for their flavorful pods.

• Green beans are the third most commonly grown garden vegetable in the United States, outranked only by tomatoes and peppers. They thrive in nearly every section of the country, tolerate soils that range from sandy to clay, and produce an abundant crop in around 50 days.

• A dish with green beans popular in the southern United States, particularly at Thanksgiving, is green bean casserole. Some restaurants serve green beans that are battered and fried. Green beans are also sold dried and fried with vegetables like carrots, corn and radishes.