In China, they fry beans with slivered meat and hot peppers, served with rice. The French purée them in soup or serve with tuna, hard-cooked eggs, tomatoes and olives as part of a salade niHoise. A Greek meal calls for slowly cooked fresh beans with tomatoes and cumin. Or try a German-style dressing of sour cream thinned with a spoonful of vinegar and mixed with a little chopped onion.Ī Middle Eastern dish might feature steamed beans with olive oil and lemon. Serve them with parsley butter fresh lemon juice and sweet butter or some chopped green onion and finely chopped garlic. They can be mixed with corn kernels to make succotash or cooked in boiling water for 8 minutes with the lid off to retain their bright colour. Rinse off and top and tail beans before using. These stringless beans comes to maturity in 58 days and are tasty right out of the garden, frozen, or canned. You can refrigerate these beans for up to one week they should be stored dry, unwashed and bagged in plastic. DESCRIPTION: NAME: Cherokee Wax Bean (Bush Bean) SCIENTIFIC NAME: Phaseolus Vulgaris COLOR: Yellow Beans (Black Seeded) PLANT SEEDS: Outdoors after frost. A beautiful Yellow Wax Bush Bean that produces delicious 5-6 long pods. Vigorous and hardy, this seed produces 16-18 tall free standing bushy plants. Provide support for heirloom pole bean varieties. Cherokee Wax Beans are light yellow beans that grow from shiny black seeds. Germination occurs in 4-16 days in soil 60-85F. Soaking Cherokee Wax bean seeds in water 1-2 hours before planting speeds germination. Also avoid bumpy pods because they contain enlarged seeds that have lost their tenderness. Sow Cherokee Wax beans 1-2 deep, 2-6 apart, in rows 18-36 apart, in full sun after danger of frost. Those that bend are likely drying out or too tough to eat. Look for beans with a smooth pod, ones that will "snap" cleanly when broken. Lawrence River.īeans formed a mainstay of aboriginal diets, particularly in what is now Canada and the south-west United States. Haricots, soy and flat beans have all been sources of food for humans since prehistoric times.Ĭolumbus discovered beans growing in Cuba and, about 15 years later, Jacques Cartier found them near the mouth of the St. Green and yellow beans are part of the haricot category which have been cultivated as long ago as 7000 BC in the Americas. NutritionĪ source of folacin and Vitamin C. It is known for its resistance to common mosaic virus and rust. This variety produces loads of 6' yellow, stringless, straight pods that contain black seeds. Yellow (wax) beans varieties for fresh market are Cherokee Wax and Honey Gold for processing are Eureka and Gold Rush. Cherokee Wax beans have been around for at least a century. Principal varieties of green beans for fresh market are Improved Tendergreen, Contender, Provider and Strike for processing are Bush Blue Lake 247.
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