|Seneca Bear Bean flowers|
|White Dixie Butter Peas|
|Zipper Cream peas|
Zipper Cream Peas are another bean variety I'm especially fond of, and also holds its pods up above the plants. While they may look like a snap bean, the word, "zipper" in the name tells you they have a string on the edges. Not an easily pulled zipper string. You have to let these mature until the peas inside are large enough to shell. Very small ones can be snapped, but not the larger ones. But they cook rapidly and the flavor is about the best of any bean/pea I grow. To cook: Melt a bit of butter (or for tradition's sake, fry a piece of diced up bacon) in a pan. Add the Zipper Creams and a small amount of water. Cook for about 6 - 8 minutes or until tender. They just melt in mouth!
|Zipper Creams and a few Dixie White Butter peas on the right side.|
|Note the red line and marker on each end, showing the length of the row.|
|Just one day's picking, about 6 pounds.|
|Chinese Red-Seeded Long Bean flower|
Another Native American bean I'm partial to is the Potawatamie Lima, which I've grown for many years. It's a dry-shelling bean and comes in a pod that looks like a canoe. I leave them on the arbor until frost has killed the vines and the pods rattle like, well, rattles.
|Potawatamie Lima beans|
|Potawatamie Bean arbor.|
These aren't the only beans I'm growing this year, I also have Christmas Limas, Climbing Purple Royalty and another one or two, but they aren't big enough to show much of what they're like. Plus, a packrat had taken abode in the garden this past week and had been cutting down bean plants and hiding them in its nest. Thank goodness for Molly. The packrat is now compost.
|Thank you, Molly!|