A few years ago we started growing beans for drying. We save the seed every year. And every year the beans do better and better as they adjust for our short cold growing season. Of course, growing a lot of beans has a down side. All those beans have to be shelled, and we don't have some kind of shelling machine that takes care of that for us.
 |
| Black Beans |
The Peregion beans are the only Oregon native bean. Pretty markings, good flavor.
 |
| Peregion Beans |
We started with growing beans for drying with a bag of plain old kidney beans from the grocery store. They have evolved over time from bush beans to semi-pole beans.
 |
| Kidney Beans |
A year ago we tried garbanzo beans. That was pretty much a joke. They only got to be the size of a pin head. But it was a good experiment, though a failed one.
Besides shelling beans, we've been making tomato sauce, green and red salsas. And yesterday I made blackberry ketchup. We finally have ripe blackberries, saw the ketchup recipe and gave it a try. Recipe says it will be good on pork chops.
 |
| Tomato Sauce/Red Salsa |
Also, lots and lots of pears this year. Anyone have something wonderful that you do with pears?
I have an urge to drill those beans and use them as beads!!!
ReplyDelete