Dried Pole Beans

It has been a long time since I finished my harvest of dried beans.   They have all been shelled, sorted, and weighed.

All the pole beans are planted under tripods and trained to climb on twine.  Each planting consisted of 9 beans, planted 3 on a side.

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In addition to the pole beans I have planted other years, this year I added 6 new varieties.   They where selected based on their bean size.  (It is easier to shell large beans.) 

Here is their yield and some basic characteristics.

  • True Red Cranberry = 1 lb, 10 oz
    Similar to kidney bean flavor
    from the Abnaki Indians of Maine



  • Good Morning Stallard = 2 lbs.
    Sweeter meaty flavor, great for soups



  • Speckled Cranberry = 10 oz.
    From England, a triple purpose bean,
    (snap bean, green shell, dried bean).



  • Hidatsa Shield Figure = 2 lbs. 3 oz.
    From the Hidatsa tribe of North Dakota.



  • Brockton Horticulture = 1 lb., 14 oz.
    Took longer to cook,
    nutty flavor, from Brockton, Massachusetts.



  • Sunset Runner Beans = 2 lb., 5 oz.
    Smooth inner meat, chewy skin.



All total I harvested over 13 pounds of dried beans to be used in soups and other recipes.    For storage they where sealed in vacuum bags.

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While separating some of the beans to be used next year for planting I discovered that the beans I harvested are not the same shade as the beans I planted. 

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In this picture of 2 varieties, the beans on the left of each group are the beans that I planted.  The beans on the right of each group are the beans I harvested.    For some reason they have lost their dark tan coloring.  Next year I will plant some of the original beans and some of my harvested beans.  It will be interesting to see what I get.   Is the change because of my growing conditions or have my beans cross pollinated and changed.


The seeds I planted came from http://www.seedsavers.org/ .

Beans, Beans.

Garden update.   Each year I try and plant something different.  Last year I planted a half dozen different carrot varieties.   Thus I had carrot soup filling the freezer.  The year before it was Garden Huckleberries.   (One year of those was enough.)  And one year I planted grain substitutes; flax, amaranth, timothy, sorghum, millet, etc.  And while I like to try new tomatoes each year they just are unusual enough.

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This year the garden theme is dried beans.   More specifically climbing dried beans.  Other years I have planted Pink Lady, Red Lady, and Christmas Lima Beans.  But this year, in addition to those three, I have also planted:

Good Mother Stallard

Hidatsa Shield Figure

Brockton Horticulture

Speckled Cranberry

True Red Cranberry


Sunset Runner Beans

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And while they are all growing very well, the Pink Lady and Red Lady are still the hummingbirds favorites.

I selected these particular climbing beans because of the beans size.  Bigger is easier to shuck come fall.  Some also can be eaten as green beans, but I intend to use them solely for dried bean  production.

Harvest time will tell if I chose well or not.  More pictures then.

Wonder Tortilla!

Here is a recipe from one of my readers (Wenchypoo) that I thought should be shared.  Give it a try and post your results.


I finally did it–turned your Wonder Bun idea into a Wonder Tortilla!
Here’s the recipe (done in a 1000W microwave with Corelle dinner plate)
Makes 1 taco or fajita-sized tortilla (still working on the big boy):

1T. chia meal
1T. flax meal
2 T. almond meal
2 t. tapioca starch
1 T. olive oil (do not use coconut oil or lard)
1 egg white (no yolk–the bottom of the tortilla becomes messy)
1T. water
1/2 t. baking powder
1/2 t. cocoa powder (optional–for color only)
A total of 1 t. of spices/herbs of choice

    ~~Big “T” means tablespoon, and little “t” means teaspoon~~

    Combine flours and powders in a cereal bowl.  Stir to combine, then set aside.  In a separate small bowl, add egg white, olive oil, and water, and mix with mixer until egg white is bubbly, but not to the foam stage–we don’t want meringue here!

    Add egg white mixture to the flour mixture, and stir well to combine, making sure to get the unmixed batter off spoon and into bowl.

    ~~Greasing plate NOT necessary, since there’s oil in the recipe~~

    Pour batter into center of microwave-safe salad or dinner-sized plate, and tip the plate around until batter comes to within 1″ of rim (the batter will creep back to the center of the plate–don’t worry).  Microwave on high for 60 seconds, then remove plate to cooling rack to finish cooking.  After about a minute or two, gently remove the tortilla by using a butter knife to slowly peel up the edges all around the plate, then sliding the knife gently under the tortilla slowly toward the center.  When tortilla is completely free of plate, remove it and return it to the cooling rack bottom-side up to finish completely cooling.

    This tortilla is flexible enough to fold and roll, and also freezes well–if making a stack of them, let cool completely, then place in a zippy bag or other freezer-safe container with paper between the layers (parchment or wax) so they don’t freeze together.

    To defrost, remove from freezer and place on a plate, microwaving one at a time on high for 30 seconds.  These regain flexibility upon defrosting.

    Now you can have a personal taco, fajita, or enchilada that’s low-carb, gluten-free, and Paleo (add cheese for Primal).

from Wenchypoo.