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Post by hairymooseknuckles on Aug 4, 2021 10:46:50 GMT -5
I have 2 pole beans that are in flower pots. Tennessee Cut Short from a friend. He’s been growing them for years.
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Post by spike on Aug 4, 2021 13:34:10 GMT -5
The other day I picked a heaping bushel full of beans. WHY did I plant 4 rows? Here is part of them snapped and ready for washing.
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Post by pepperhead212 on Aug 4, 2021 15:19:00 GMT -5
You're getting a lot more than I'm getting, but then, I didn't plant 4 rows! l The plants are getting large, and they are starting to produce, since the high temps stopped. Funny thing happened a couple of days ago - I picked just one wax bean, yet I didn't plant any! If I get more it must be a volunteer, otherwise I got a stray seed.
That red Thai long bean never seemed to sprout, but the green Thai long did, but it's much slower, around 80 days - like the red noodle. But like these reds, it does not hollow out early, like the Chinese long beans. I'll have some photos of the plants and the beans, later on.
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Post by spike on Aug 4, 2021 17:42:48 GMT -5
LOL You are not an idiot!! Ever since my one Old Uncle passed, I am the only one that seems to grow green beans around here anymore.
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Post by hairymooseknuckles on Aug 4, 2021 17:52:19 GMT -5
spike, You need some greasy beans.
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Post by hairymooseknuckles on Aug 4, 2021 19:07:27 GMT -5
These are either Red Ripper or Texas Longhorn and of course it might be neither. Shucks I ain’t real sure. The seeds I started with were labeled Texas Longhorn. After some research, some say TL is a white pea and some say it’s Red. Flip a coin I guess. Don’t remember where they came from. They really needed trellising as the runners shot out 6 to 8 feet. They grew this year in spite of me cause I gave up on the garden. I had even weed whacked them, but darn if I didn’t miss a few. I’ve got plenty of seed to go again.
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Post by spike on Aug 4, 2021 19:13:03 GMT -5
spike , You need some greasy beans.
What are greasy beans?
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Post by hairymooseknuckles on Aug 4, 2021 19:15:26 GMT -5
spike , You need some greasy beans.
What are greasy beans?
Oh girl, we gotta get you beanjacated. Greasy beans have a slick feeling. You know how some beans feel “Fuzzy?” Greasy beans don’t have that fuzz.
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Post by pepperhead212 on Aug 4, 2021 21:04:41 GMT -5
The problem I had with all of the greasy varieties I've grown (3 varieties) was they are very stringy - even harvesting them very small, they had strings.
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Post by hairymooseknuckles on Aug 4, 2021 21:29:21 GMT -5
The problem I had with all of the greasy varieties I've grown (3 varieties) was they are very stringy - even harvesting them very small, they had strings. Yes, you have to string them. That’s why we call them string beans. You snap one end, pull off string. Flip and repeat. Labor intensive, but oh what flavor. you really haven’t lived a country life till you’ve shelled peas, strung beans, shucked corn or churned butter. maybe this well explain it better.
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Post by pepperhead212 on Aug 4, 2021 21:55:15 GMT -5
I know how to string them, as well as snow peas, but I'm always looking for varieties that I don't have to string...unless I let them grow too long! What really annoys me is when they are labeled "stringless", but have stings on the smallest beans you wouldn't even pick!
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Post by hairymooseknuckles on Aug 4, 2021 22:17:34 GMT -5
I know how to string them, as well as snow peas, but I'm always looking for varieties that I don't have to string...unless I let them grow too long! What really annoys me is when they are labeled "stringless", but have stings on the smallest beans you wouldn't even pick! Oh ok I gotcha now. I’m not big on modern beans. I like the bean to be filled out in the pod. Some of those round beans like you see in a grocery store don’t have beans inside. I don’t care for how they taste. There’s a couple of beans. One is called lazy wife and the other is lazy house wife. Supposed to be stringless, but I don’t know. I have seeds, but haven’t grown either . I like Doris Chambers, Frank Barnett, Ruth Bible and several Appalachian Beans. As a kid, we just grew pinto and snapped those. When I got back into gardening, I discovered Bill Best and started collecting every bean I could get my hands on. I bought a whole bunch of seed just this year. Hopefully, eventually I’ll get to grow them. The Tennessee Cutshort I’m growing now was given to a friend of mine in the early 50’s as a wedding present.
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Post by hairymooseknuckles on Aug 4, 2021 22:28:01 GMT -5
I love talking beans. I miss aftermidnight so much! Annette, George, Me and a few others used to talk beans day after day on garden web. Oh gosh I just miss it so much!
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Joined: January 1970
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Post by Deleted on Aug 5, 2021 0:42:41 GMT -5
Spike needs some greasy cutshorts and to cook /eat some leather britches.
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Post by brownrexx on Aug 5, 2021 7:20:41 GMT -5
I have never grown greasy beans. Yuk, I don't even like the name! For fresh green beans I like the French filet (skinny) type. I grow Maxibel Haricots Vert and they are my favorite. I never need to string them. hairymooseknuckles, I did grow the Lazy Housewife beans for dry beans. I have a trellis covered with them but I have not checked to see if they are actually stringless for fresh eating. I will have to check some immature ones and report back. The Japanese Beetles really like this variety so I hold a bucket of water up once a day and shake the vines, dropping lots of beetles into the bucket. The chickens consider these to be a real treat so I pour them into their water bowl. The trellis of red/white unnamed variety that moose and I grow is right next to the Lazy Housewife and it is not bothered by the beetles. Weird.
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Post by hairymooseknuckles on Aug 5, 2021 8:34:30 GMT -5
Spike needs some greasy cutshorts and to cook /eat some leather britches. Yeah she does. I did leather britches a few years ago, It was a bunch of fun. It was like stringing popcorn for the tree. It took a long to cook/rehydrate them, but they were very good. I don’t know how long they would keep in their dehydrated state. It was the first time I had tried making them. I did it out of curiosity.
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Post by hairymooseknuckles on Aug 5, 2021 8:39:46 GMT -5
brownrexx, Yes, you keep eating those skinny, stringless tastelessbeans. Save the good beans for your Southern neighbors.
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Post by hairymooseknuckles on Aug 5, 2021 8:58:21 GMT -5
I won’t dare say stringing beans isn’t work, but when the strings are bred out, you lose that beany flavor. It’s the same with tomatoes. They can breed you a tomato you can play ping pong with, but it will taste like a brick. Fear not, all ya gotta do is add a cup of salt and sugar and you have all the flavor you need. LAUGHING!!!!!
Same with Apples. Boy, I’m real picky about my apples. Red Delicious is now mealy and tasteless. What’s been done to that poor apple is criminal.
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Post by september on Aug 5, 2021 9:28:42 GMT -5
Could be what you are brought up to like, hairymooseknuckles ! I don't remember eating beans while I was growing up. Maybe there were some added to soups, but not as a mostly bean soup. I can eat baked beans that everyone raves about, and not particularly enjoy them, the first time I had some at a friend's house, I thought they looked and tasted awful, but I can eat them now. I do like bean soups if they have enough other ingredients too. Like brownrexx , I enjoy the stringless filet beans, Fortex is a great pole bean that is stringless, and I have grown various bush filet beans. I don't like them when they start to get bean bulges because then the skins start to toughen up as well. I like my fresh beans cooked just barely tender, so they are still very green. It seems like a lot of the greasy beans and such are cooked for a relatively long time, which is what the southern recipes call for, I have never had any prepared by someone who knows how, and maybe I would like them if I tasted them, but it seems like all the vitamins are cooked out. I don't like canned green beans for that reason. They all turn yellow and look limp and mushy. I think we are looking for two completely different flavor and texture types.
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Post by hairymooseknuckles on Aug 5, 2021 11:12:55 GMT -5
september, Yes, I am mostly teasing brownrexx. Although there are differences between bean varieties, they are mostly all good. I’m going to tease you regardless because that’s just me. You mentioned baked beans. Yes, I like baked beans if they don’t put BBQ sauce in them. I remember the first time my wife made them for me and she’s in the bbq sauce camp. I tasted them, scratched my head, looked at her and told her something was wrong.
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Post by hairymooseknuckles on Aug 5, 2021 11:21:07 GMT -5
One of these days I’m going to make a dish I saw on an episode of Gunsmoke. They were called beanhole beans. You dig a hole, start your fire, get a bed of coals, put your Dutch oven in hole, cover beans and let them cook all day. I think it would at least be interesting. I’ve been known to try all kinds of stuff. In my youth, I worked with an old man who made camp coffee by pouring ashes of his fire into his coffee pot, let the ashes settle to the bottom then drink. I’m not sure what that accomplished, but it made coffee taste like $##+! www.mofga.org/events/recipes/common-grounds-bean-hole-beans/
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Joined: January 1970
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Post by Deleted on Aug 5, 2021 12:04:14 GMT -5
I like beans many ways and many types as well. The old fashioned beans do often take a bit more cooking, but not to mush; I also like fortex myself. Shelly beans, baked or soup beans, wax beans, butter beans, roma types, all good. Now, leather britches DO have to be cooked much longer at a simmer as they are a dried green bean, but they sure can be good if the cook knows what they are doing.
Modern varieties such as fortex and such are not bred to be tasty after the beans get plump, where the old time ones were and the pods stayed tender at that point.
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Post by pepperhead212 on Aug 5, 2021 12:51:01 GMT -5
I won’t dare say stringing beans isn’t work, but when the strings are bred out, you lose that beany flavor. I have found some beans that have good flavor, despite being stringless, though all eventually get strings. One I grow that is termed a "confield bean" - the Withner bean - has great flavor, and stays stringless up to 8" long! The Blauhilde is a good tasting purple, stringless bean, unless it gets large beans inside - something that often happens when I miss these, and others in those vines! And rattlesnake is somewhat stringless, and a delicious flavor, plus one of the more heat resistant varieties I've grown. But then, you should know more about heat resistance, in your area!
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Post by pepperhead212 on Aug 5, 2021 17:26:55 GMT -5
Here are some photos of the plants - you can probably see a few beans, but they are sort of buried in all this, except for the Thai long beans, which are just getting started. This closest on this first one are rattlesnakes, with much of what is growing up that post, with darker foliage, the blauhilde. On the other side of the pole is one I haven't grown for a while - Old Homestead Kentucky Wonder. That one is getting vigorous, with vines showing up across the walkway on my tomatoes! Pole beans growing all over each other! 8-5 by pepperhead212, on Flickr This mass of vines is mostly Blue Lake pole beans. One of my most productive, except for when it gets hot...which is coming again. More of the pole beans. by pepperhead212, on Flickr These green Thai long beans were slow, and I didn't get a single red Thai bean, from some saved seeds. I saved a bunch, so I will try them in a sprouter, to see if any sprout - if not, I'll have to try them, as they are as fast as regular beans. Thai yard long bean, 15 inches, and still thin. by pepperhead212, on Flickr
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Post by brownrexx on Aug 5, 2021 17:40:46 GMT -5
OK hairymooseknuckles, here's a picture of my (tasty) Haricots Vert for you. I also picked a small bean from the Lazy Housewife vines and it was indeed stringless but I like the taste of the Haricots Vert beans better. Haricots Vert by Brownrexx, on Flickr
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Post by octave1 on Aug 5, 2021 18:40:00 GMT -5
I only grow string beans, bush type, and the varieties I favor are straight and stringless. They are Slenderette, Landreth Stringless and Derby. Derby in particular is a fabulous bean.
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Post by hairymooseknuckles on Aug 5, 2021 19:25:04 GMT -5
pepperhead212, octave1, brownrexx, Very nice! Dave, I have a long bean called Sierra Madre. My original seed came from (zeedman) on the forums. He and I are long time forum friends and seed exchangers. It’s a real good bean that holds up well to cooking like you would an Appalachian bean. I’d be willing to bet it would work well for leather britches too. Lucie, If I were going to eat those types, I would put them on to boil, cook a few minutes, plunge into ice water then dry well. In the meantime, I would melt a few tablespoons of butter and sauté some shallots or onions, then put the green beans in and sauté seasoning with salt & pepper. Simple and good.
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Post by brownrexx on Aug 5, 2021 20:12:29 GMT -5
hairymooseknuckles, I only cook them a few minutes and then melt a pat of butter on them. I HATE overcooked mushy beans.
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Post by octave1 on Aug 5, 2021 20:13:18 GMT -5
If I were going to eat those types, I would put them on to boil, cook a few minutes, plunge into ice water then dry well. In the meantime, I would melt a few tablespoons of butter and sauté some shallots or onions, then put the green beans in and sauté seasoning with salt & pepper. Simple and good. I drop beans in hot, salted water, and cook them until just tender. While the beans cook I put olive oil and minced garlic in a large skillet, and turn the flame on low to heat the oil (the garlic should never be allowed to brown). As soon as the beans are drained, I toss them in the pan with the hot oil and the garlic, stir to combine and sauté for about one minute. Turn the flame off, add fresh chopped parsley and more salt to taste. Simple and delicious!
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Post by hairymooseknuckles on Aug 5, 2021 20:23:09 GMT -5
octave1, Sounds great! Why more people don’t eat them cooked like that during the holidays is beyond me. Anytime you go somewhere for a TG meal, someone always brings that awful green bean casserole that no one likes!!!
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