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Post by hairymooseknuckles on Jan 19, 2018 15:16:38 GMT -5
Komatsuna
I was looking around on Remy's site and noticed she has this variety. Since I've never grown it, I ordered some. I'm looking forward to it as I love greens.
anyone a fan?
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Komatsuna
Jan 19, 2018 16:06:12 GMT -5
via mobile
Post by pepperhead212 on Jan 19, 2018 16:06:12 GMT -5
I grow Komatsuna every season. That, and Senposai - Komatsuna x Cabbage - last longer into the summer than any other greens I have grown, sometimes into August. However, there are different varieties of Komatsuna, and one season a generic varity bolted in late June, right next to Summer Fest, which bolted in late July.
It's a mild tasting mustard green, and it's a cut and come again type, which keeps growing back, after cutting the perimeter greens.
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Post by hairymooseknuckles on Jan 19, 2018 16:32:36 GMT -5
pepperhead212, Thanks Buddy. Now I have to look up Senposai. I've never even heard of it.
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Post by pepperhead212 on Jan 19, 2018 17:11:59 GMT -5
Senposai gets huge! If you want a few seeds, I always have excess.
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Post by hairymooseknuckles on Jan 19, 2018 17:21:44 GMT -5
pepperhead212, Absolutely. You looking for anything in particular?
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Post by pepperhead212 on Jan 19, 2018 17:53:10 GMT -5
hairymooseknuckles, I'm sure that you would be able to suggest a heat resistant pole bean, for fresh harvesting (geen beans). My main problem with most that I try is that they stop flowering when it gets to the mid to high 90s, and it takes them a long time to recover. Same problem with many tomatoes, and NJ used to be the #1 state to grow tomatoes. What komatsuna did you order, or was it generic? I could send you some of the summer fest, in addition to senposai. Another hybrid komatsuna (x tatsoi) is really good, and even more cold resistant. The seeds I have are a bit old, however, and I've made a resolution not to order any more! PM me with your info.
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
Favorite Vegetable:: all of them
Joined: March 2012
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Post by aqua on Jan 19, 2018 18:20:08 GMT -5
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Post by pepperhead212 on Jan 19, 2018 18:31:46 GMT -5
aqua, I'm getting those from you, so at least I have one!
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Post by hairymooseknuckles on Jan 19, 2018 18:35:13 GMT -5
pepperhead212, I'm not sure what type it is. I got it from The Sample Seed Shop. It says Mustard Spinach aka Komatsuna aka Tendergreen Mustard.
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Post by hairymooseknuckles on Jan 19, 2018 20:14:03 GMT -5
hairymooseknuckles , I'm sure that you would be able to suggest a heat resistant pole bean, for fresh harvesting (geen beans). My main problem with most that I try is that they stop flowering when it gets to the mid to high 90s, and it takes them a long time to recover. That's always been my problem too. I do know of a really good hot weather bean though. I grew it a number of years ago. I'll check my notes for the name of it, then I'll order us some and send to you. aqua, thanks, yes I've grown Rattlesnake, but I'm not real fond of it. I'm a Greasy bean lover.
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Post by hairymooseknuckles on Jan 19, 2018 20:32:01 GMT -5
pepperhead212 , Ok, that didn't take long. The bean I was talking about is Ruth Bible. My seed is old, I'll get us some fresh seed. my favorite Greasy is Doyce Chambers.
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aqua
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Posts: 295
Zone:: 8b9a
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Joined: March 2012
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Post by aqua on Jan 20, 2018 9:25:01 GMT -5
hairymooseknuckles, forgive my naivety! But what are the differences in beans? I know, there are pole beans and bush beans, some have flatter pods, some are round like a pencil. Can you tell me what makes a bean better, or different from another bean?
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Post by brownrexx on Jan 20, 2018 12:06:08 GMT -5
Yes, hairymooseknuckles,I have heard of greasy beans but don't really know what they are. The name "greasy" is not very appealing is it? aqua, I have gotten very interested in growing dry beans in the last couple of years and at first I was very attracted to the beautiful colors but they mostly seem to all turn brownish when cooked although some are darker than others like the black beans. I have noticed that some beans have a different texture than others as in some are more creamy or firm. We like small to medium sized beans because the big ones, like lima bean sized, seem too starchy for us although some people prefer this. Medium sized beans like kidney beans seem good for chili but we like to mix black beans in chili too. We like the combination of color and textures. Sometimes for us it's more of a texture thing than a huge difference in taste although I made some soup with a light colored bean and we liked it but when I made the same soup with a darker colored bean I didn't like the brownish color of the broth although it still tasted good. Some people say that there is a huge difference in taste but I think that it's a personal thing like the taste of tomatoes.
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Post by hairymooseknuckles on Jan 20, 2018 12:14:29 GMT -5
Greasy is a term that describes the surface of the bean. Greasy beans don't have the tiny hairs on the surface of the bean and makes them appear "greasy." I'm doing a horrible job explaining it. Let me find you a link that does a better job brownrexx , aqua ,
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Post by hairymooseknuckles on Jan 20, 2018 12:21:16 GMT -5
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Post by pepperhead212 on Jan 20, 2018 13:15:34 GMT -5
The only thing I didn't like about the greasy varieties I have grown is that they had strings, even when very small. In fact, this is why I only grow a lot of beans only once, besides the heat problem.
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Post by hairymooseknuckles on Jan 20, 2018 14:08:48 GMT -5
The only thing I didn't like about the greasy varieties I have grown is that they had strings, even when very small. In fact, this is why I only grow a lot of beans only once, besides the heat problem. I'm not being a wise guy, so please don't take this wrong. You do know you can snap the ends and pull the strings off? That is my job For as long as I can remember. They would give me a bowl of beans and an empty one. My job was to "snap" the beans.
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Post by brownrexx on Jan 20, 2018 14:12:49 GMT -5
aqua, pepperhead212, hairymooseknuckles, OK guys, I see that we are talking about two different things. I was thinking about DRY beans and hairymooseknuckles, was talking about greasy beans which refers to fresh green beans which are really smooth. My mistake here. I guess that I was still thinking about the photo hairy posted with those white and redish brown dry beans. I only grow one type of green beans, the Haricots Vert because I like the skinny green beans but I am interested in a lot of different kinds of DRY beans.
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Post by hairymooseknuckles on Jan 20, 2018 14:19:21 GMT -5
brownrexx , aqua, Oh ok, I gotcha. Most Beans can be eaten a variety of ways. In the green bean stage, the Shelly stage and then as dried beans. As an example: think of the Shelly stage as green limas and the dry stage as butterbeans.
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Post by brownrexx on Jan 20, 2018 14:33:57 GMT -5
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Post by hairymooseknuckles on Jan 20, 2018 14:37:12 GMT -5
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Post by brownrexx on Jan 20, 2018 14:43:55 GMT -5
hairymooseknuckles, as long as it's dry beans you can have my ear. I really enjoy them and have a crock pot full of black beans cooking for dinner right now.
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Post by pepperhead212 on Jan 20, 2018 15:03:44 GMT -5
The only thing I didn't like about the greasy varieties I have grown is that they had strings, even when very small. In fact, this is why I only grow a lot of beans only once, besides the heat problem. I'm not being a wise guy, so please don't take this wrong. You do know you can snap the ends and pull the strings off? That is my job For as long as I can remember. They would give me a bowl of beans and an empty one. My job was to "snap" the beans. Call me lazy, but there are some stringless beans, or at least ones that stay stringless long enough for me to pick them. Stringless snow peas and sugar snap peas, OTOH, haven't been developed, so I know I have to string those, if I want them.
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Post by hairymooseknuckles on Jan 20, 2018 15:14:55 GMT -5
I'm not being a wise guy, so please don't take this wrong. You do know you can snap the ends and pull the strings off? That is my job For as long as I can remember. They would give me a bowl of beans and an empty one. My job was to "snap" the beans. Call me lazy, but there are some stringless beans, or at least ones that stay stringless long enough for me to pick them. Stringless snow peas and sugar snap peas, OTOH, haven't been developed, so I know I have to string those, if I want them. Oh ok. There is a Greasy bean called Lazy Wife. Remy carries it, but she is currently out of it.
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Post by pepperhead212 on Jan 20, 2018 15:18:55 GMT -5
I grew lazy wife, but it didn't do too well for me, production wise.
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Post by aftermidnight on Jan 20, 2018 15:32:22 GMT -5
Don't forget eating beans at the full bean stage, like Tennessee Cutshorts, Tobacco Worm and Blue Greasy Grits to name a few, if you string before cooking they may fall apart, but hey what's a few strings when you've got these delicious bean on your plate, sit and string as you eat , until I heard the term full beans I referred to them as eating them with their clothes still on . Annette
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
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Post by aqua on Jan 20, 2018 17:09:44 GMT -5
ok, that helped- green bean, Shelly bean, dry bean. I guess I grew up eating green beans, meaning a string bean/pole bean that was green, and had to be "strung" then snapped and cooked. These were tender pods with a full bean inside.
The Shelly beans- like limas- I have never had fresh. I do love lima beans, though- I get them frozen. I tried to grow them twice but it was a fail. (probably a location issue)
And dried beans- I also grew up eating black-eyed peas which I could shell all day long, happily. But there were no true dry beans growing around here. I think I could happily and peacefully shell beans for hours, given the time and opportunity. Any dry beans around here would probably be store-bought, sadly.
Thank you for the explanations, and the links which I did read.
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
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Post by aqua on Jan 20, 2018 17:10:33 GMT -5
Give me two bushels and I will shell and snap all day contentedly while you talk.
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Post by hairymooseknuckles on Jan 20, 2018 17:19:49 GMT -5
Don't forget eating beans at the full bean stage, like Tennessee Cutshorts, Tobacco Worm and Blue Greasy Grits to name a few, if you string before cooking they may fall apart, but hey what's a few strings when you've got these delicious bean on your plate, sit and string as you eat , until I heard the term full beans I referred to them as eating them with their clothes still on . Annette brownrexx, pepperhead212, aqua,oh yes, you are correct! Oh and don't forget leather britches. People used to string them up and let them dry
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Post by hairymooseknuckles on Jan 20, 2018 17:25:45 GMT -5
Ha Ha we got detoured from greens to Beans.
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