
I am embarassed by the relatively meager looking size of the harvest, but in my defense, like half the early crop got swept into a slow cooker (and I have no idea what was in it! I think a lot of Yoeme Purple. There were words.) and I sacrificed a load of Trail of Tears and Tarahumara Red to chili. But a couple just plain did not perform--I'm done trying to make the "ojo" types work. Whatever they want, it's not what I've got here. And the Aztec Cave Beans are very pretty and don't hold a candle to Mother Stallard in terms of production and flavor, so they're out.
On the other hand, I just went and looked up standard yields for dry beans, and a lot of them average something like 1.5-3 lbs per 25 foot row, and even 25 plants per pound of beans. So given that I have maybe 25 feet of beans TOTAL, and that heavily intercropped with tomatoes, tomatillos, peppers and squash, the fact I managed at least three or four pounds worth is not too embarassing at all.
Next year, I'm looking at Trail of Tears, Mother Stallard, O'odham Pink, Tarahumara Red, Rattlesnake Pole and probably Yoeme Purple. We'll give it a year or two and see how those fare...
I have a question for you please - do you know of any local silver smiths? I have a turquoise pendant I want to have repaired and don't know who to turn to
and good job on the beans =) I can not wait to start growing stuff here in NC!
bean harvest
Lynn Title
Edited at 2016-12-05 08:42 pm (UTC)
Reco'd bean recipes?
Re: Reco'd bean recipes?
Or soup. Split peas, when pureed, make a luscious creamy soup. Probably a lot of beans with skin will not puree so beautifully - but think of the fun you can have experimenting. :)
Re: Reco'd bean recipes?
Re: Reco'd bean recipes?
I use beans as a substitute for/in conjunction with meat in many tex-mex recipes: tacos, enchiladas, burritos, etc. Beans pair particularly well with squash.
There are a lot of tasty beans and rice recipes out there -- try to get one suited to approximately the kind of beans you have, ideally a recipe that originally came from someone connected to south or central America.
I will add beans to most any soup to provide extra bulk. Beans are good protein for salads.
Chickpeas! Chickpeas are really good in salads, in tomato-based middle-eastern dishes, soups, in curries (anything with "chana" or "channa" in the name usually involves chickpeas).
If you're a cookbook person, flip to the index and look under "beans" for inspiration. Especially a vegan or vegetarian cookbook.
OT because I'm not on twitter
http://fav.me/dai0nbj
Based on your stories, they'd take something like this in stride, too.