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- (Phaseolus vulgaris) Dry bean with excellent stout bushes which mature reliably. Strongly-flavoured pink beans with red speckles look just like what you would expect gourmet chefs with exquisite taste to recommend. A Slow Food Ark of Taste variety with its own dedicated Presidium, this is a landrace with a long history of cultivation near the city of Lucca in Tuscany. In the words of its friends at Slow Food: “Their…
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- (Pisum sativum) 5’/1.6 m tall. An old French-Canadian pea with small, round, green seed. The ancestors of this pea were brought to the St. Lawrence valley in Quebec by settlers 300 or more years ago. Apparently a favourite for hunters, who used it for soup; its name is a reference to St. Hubertus, who, legend has it, was hunting a stag on Good Friday in 684 when he had a…
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- (Pisum sativum) A 5'/1.6 m tall ''grey'' pea. Large, olive-green wrinkled seeds with distinctive dark hila. Matures about 3 weeks later than most dry peas, and therein lies a sort of long story, so please make sure you are settled comfortably before reading on. For my personal diet, I divide dry peas into two classes: grey (large wrinkled seeds that retain their shape when cooked and are used more like…
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- (Pisum sativum) 3-5’/1-1.6 m tall. This delightful little pea is a landrace from Umbria in the Apennine mountains of central Italy, where it is called “roveja” or “roveglia”. It has grown in that area for centuries certainly, millenia probably; some say that humans started foraging it there during the Neolithic, and later domesticated it. If so, it may show us what the ancestors of all our other peas looked like.…
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- (Phaseolus vulgaris) Pole bean from northern China with enormous, flat pale green Romano-type pods which get 10-12” long and stay tender. Impressively productive. Also called Lao Lai Shao.
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- (Cicer arietinum) A bushy plant about 14”/40 cm tall with striking, wrinkled black seeds. This chickpea is productive and easy to grow. 108 days to maturity. 35 seeds/packet.
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- (Phaseolus vulgaris) Pole, 8”/ 2.6 m tall. Flattish orange seeds with darker orange speckles resemble Lima beans. This bean entered Seed Savers Exchange Seed Network through Leigh Hurley in 1986; she had received it from Hattie Gray of West Burke, Vermont, who had grown it for years and used it for baked beans which she served at church suppers. Hattie told Leigh that it came from Roy Dolloff in Burke…
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- (Phaseolus vulgaris) Pole, 5-8’/1.6-2.6 m tall; grows well on corn. For those wanting to grow the Three Sisters (corn, beans, and squash) together, this is my pet bean. Pods filled with classic pinto beans, which have a smooth, buttery flavour; also just fine as a green bean, though it has strings. I acquired this bean from Heritage Harvest Seeds in Manitoba; they say it came from the Seneca. My favourite…
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- (Phaseolus vulgaris) Pole, 8-10’/2.6-3 m tall. Vigorous, productive vines produce orb-shaped tan beans with darker brown striping. One of our highest yielding beans, but be warned: they take their time getting established before bearing, and use every day of the growing season here. Thanks to an early frost I discovered that they will finish drying down just fine even after frost kills their leaves. The name of this bean refers…
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- (Phaseolus vulgaris) This “variety” is actually a mixture of a number of beans with dramatically different seed coats which have been grown together for a long time. I got it from Great Lakes Staple Seeds, but it has an interesting history before them. Apparently it was given to a Mrs. Effie Neeley (1908-2000) by her mother, Suzanne (née Wireman) Howard, after Effie married in the 1920s. Shortly afterword, she and…
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- (Phaseolus vulgaris) Pole, 8’/2.6 m tall. Small white seeds. If you are interested in growing Navy beans, but lack the space for them, this bean might be an ideal replacement. Vigorous vines are more productive per square foot than bush beans, and it matures quite evenly, making it easy to harvest. The "Greasy" in the name is a term from the American Southeast used to designate a bean that, unlike…
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- (Phaseolus vulgaris) Pole 8’/2.6 m tall. Blue beans! They actually come in an interesting range of shades, from a pale gray/slate blue to a deep royal blue. Apparently the colour depends on the temperature while the seeds are growing; hotter weather makes them grayer, while cooler weather makes them bluer. All of them darken as they age, like most beans. We found that we got good blue colour by growing…
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- (Phaseolus vulgaris) Pole, 8-10’/2.6-3 m tall. A lovely bean with a buttery texture similar to pinto beans. Originally from the Cumberland Gap region between Virginia and Kentucky, they sometimes show that they are far from home by being a little late-maturing, but they still produce abundantly here. The name refers to the story of their origin: a hunter (who may have been a slave, the details are lost to history)…
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- (Glycine max) This soybean has very short plants and is an early edamame type; that is, the seeds are eaten when full-sized but still green. Released by Oscar H. Will & Co. seed company in 1953, it is apparently a descendant of ‘Sousei,’ a variety from Hokkaido, Japan which came to the U.S. in 1929. 60 seeds/packet.
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- (Glycine max) Longer-season and more productive than Hidatsa, this edamame soybean compliments it nicely. They also have seeds which are easy to tell apart – Hidatsa has a black hilum (the “navel” where the seed connected to the pod) while Shirofumi has a green hilum. 35 seeds/packet.
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- (Glycine max) Waist-high plants produce a profusion of small, furry pods which our klutzy cat loves to play with; we joke that he uses them as practice voles to polish his hunting skills. Hence the name. Round, yellow seeds can be used like any other dry bean. They make great soup or soy nuts (when roasted), or if you’re ambitious, you can try your hand at homemade soy butter or…
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