This year, I am growing two new Greasy Beans... Whitey Swanger Greasy and Lazy wife Greasy. Also, a yellow pole bean called St. Fiacre or Buerre de St. Fiacre (Thanks Seb). Pretty obscure bean. I would post a photo of it but they are pretty non existant. You guys will have to wait a couple of months until I can snap a few.
So in my research..I come across 2 beans I had to have. One is called Blue Jay Bush bean. The following is a copy paste from Two Wings Farm:
" a wonderful old Canadian bush bean called Blue Jay. It was brought back from extinction 
by a couple of growers (ourselves included) and by the work of our friend Shirley Bellows of Seeds of Diversity Canada. When we looked into the parentage of the Blue Jay bean, we found the Comtesse de Chambord a tiny bean from France, and before that Scotland. However, the more I searched, the more I came up with a blank. There apparently is only one source for this bean that I could find –anywhere-in the world! That is very close to extinction,"
by a couple of growers (ourselves included) and by the work of our friend Shirley Bellows of Seeds of Diversity Canada. When we looked into the parentage of the Blue Jay bean, we found the Comtesse de Chambord a tiny bean from France, and before that Scotland. However, the more I searched, the more I came up with a blank. There apparently is only one source for this bean that I could find –anywhere-in the world! That is very close to extinction," So....of course I ordered it for next year. Ha. Also, the Comtesse de Chambord rice bean. A copy/Paste from Mother Earth News:
"Two different beans go by the name rice bean. The one I recommend, Comtesse de Chambord, is a true bean, or Phaseolus vulgaris. (The other rice bean, Vigna umbellate, is a cousin of the cowpea.)
Many people are quite startled by its miniature size when they see a rice bean for the first time. The tiny, young 4-inch pods are so tender and sweet that you can eat them raw or toss them in a mixed bean salad. They make a beautiful garnish, too. The small, dry beans resemble rice when cooked, although the flavor is richer and nuttier, and the texture is much more appealing. Best of all, you dont have to soak rice beans before cooking them, because they take only about 20 to 25 minutes to cook."
Many people are quite startled by its miniature size when they see a rice bean for the first time. The tiny, young 4-inch pods are so tender and sweet that you can eat them raw or toss them in a mixed bean salad. They make a beautiful garnish, too. The small, dry beans resemble rice when cooked, although the flavor is richer and nuttier, and the texture is much more appealing. Best of all, you dont have to soak rice beans before cooking them, because they take only about 20 to 25 minutes to cook."
Another thing I am obsessed with lately is Mache. A.K.A. Corn Salad or Lambs Lettuce. Sebastien raved about it last season but I have never tasted it. I f
ound some fresh at the new Earth Fare store by my house. Soooooo Gooooood! Has a very mild peanuty taste. The French have been enjoying it since the 17th century. Twice as much vitamin C as normal lettuce and chocked full of other vitamins. Fairly un-known to U.S. growers. If you haven't tried it..a must!
ound some fresh at the new Earth Fare store by my house. Soooooo Gooooood! Has a very mild peanuty taste. The French have been enjoying it since the 17th century. Twice as much vitamin C as normal lettuce and chocked full of other vitamins. Fairly un-known to U.S. growers. If you haven't tried it..a must!I can't believe I took the time to post today. So much work in the garden still. Good Gardening to all!!!!!
2 comments:
great post on beans ta! i've been wanting to try the greasy beans. have a couple varieties to try this year. the blue jay sounds interesting. will look forward to seeing some pics later. much sunshine, bunkie.
I know what you mean about these addictions. I thought I was pretty addicted to new tomato varieties, but I just can't resist taking one more ancient heritage variety of climbing bean to keep them going. Mind you, some of the oldies are spectacularly good!
Post a Comment