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Post by mnjrutherford on Apr 15, 2010 18:52:47 GMT -5
So folks from the board have sent me a LOT of different beans as well as peas. Here are a few photos. I must make one teensy weensy whiny protest however... I'm a tad miffed that the fastest germinating, best growing (so far at least) bean is the "Lazy Housewife" HUMPH!  Beautiful huh?  Soldier on the left & Carson Snap on the right  Dwarf Horticultural  Jacob's Cattle - I think these got munched as they emerged...  Black Valentine  Piekny Jo's Runner Bean - Only one has germinated so far, but this is the last of the beans to show up. The leaves are very pretty so far.  Scarlett Runner  Kabouli Black (garbanzo) You can check out the rest of the photos in the album here: trulythankful.typepad.com/photos/2010_garden_photos/dscn1967.jpg Mrociumere - How the heck do you pronounce this? |
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Post by bluelacedredhead on Apr 15, 2010 20:40:53 GMT -5
Garbanzos? I love Chick Peas. Are these really black in colour? That would make the eggplant hors d'oevres difficult to tell apart from the humus wouldn't it?  The plants are funny looking, huh? I love Jacobs Cattle as well. Something or someone prolly did get the plants. I hope you get some to grow and eat. |
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Post by raymondo on Apr 16, 2010 5:29:15 GMT -5
Beans ... I love beans. I grow mostly dry beans but snaps too. Mrociumere is such a pretty bean, beautiful colours. Some of yours are pole types. Will you be putting in climbing frames later? Tepees? The Black Valentines look great.
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Post by mnjrutherford on Apr 16, 2010 6:03:51 GMT -5
The seeds were black, Blue. I kinda imagine the peas will be also. You know, I really didn't think to examine them that well before planting them. The leaves look sort of purplish at this point. Not that leaf color will really say anything about seed color... I have never tried to grow any of these in the past. The only bean we ever grew was Rattlesnake. We did ridiculously well with those, but then, we planted 11 rows, 35' long. Our neighbor never mentioned that we might have a few to many beans. We were bringing in 20 lbs of the things every day!?!  That is about 20 lbs of bean right there. We picked those things in the morning, then again in the evening. I'll NEVER make that mistake again! We do indeed have a support for them. There are posts at each end of the row and a couple in the middle as well. There are 3 strands of wire strung from pole to pole, then there is tobacco string strung up and down the wires. I'm interested to hear folks thoughts on how to use these, i.e. dryed vs. fresh. As far as I know, these are all pole beans EXCEPT the garbanzo and Mrociumere. How do you prepare the Black Valentines? I'm hoping this in particular will be a good dried bean as I am quite partial to black bean soup. Moros y Cristianos. |
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Post by blueadzuki on Apr 16, 2010 9:00:47 GMT -5
Garbanzos? I love Chick Peas. Are these really black in colour? That would make the eggplant hors d'oevres difficult to tell apart from the humus wouldn't it? The plants are funny looking, huh? As someone else who has grown them previosly, I'll field this one. Yes the chickpeas are black, however this applies only to the seedcoats, the insides are the same yellowy orange color one is used to finding in chickpeas. If you boiled them up before grinding you might wind up with hummus that was a little purple, but not black and still readily differentiable from Babaganoush (that being what I assume houy are referring to as "eggplant appetizer"). Besides you'd probab'y want to remove the skins of the chickpeas before cooking anyway, as they are rather thick and tough (despite the name, I've always considered Black Kabouli to be more of a desi or kala type chickpea (a smaller thicker skinned chickpea type common in India and used to make dhals and bisan (chickpea flour). I don't know how Black kabouli hold up for hummus, but it does make a very nice falafel! BTW according to legend, black kaboulis are supposed to attract thunderstorms when they are flowering. MJ you'll have to give us and update about any unusual wheather patterns down the line! |
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Post by silverseeds on Apr 16, 2010 9:24:32 GMT -5
There are also cream colored chickpeas, the ones most often sold commercially have cream colored skin. for whatever reason the easiest seed to get is for the black seeded, black kabuli....
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Post by mnjrutherford on Apr 16, 2010 9:52:19 GMT -5
Well I'll be darned Blue! Thunderstorms you say? I will be CERTAIN to put my weather hound honey on that little piece of information! I also appreciate the culinary input. I've always eaten the standard garbanzos mostly in Iberian cuisine. I do ADORE falafel and I like hummus as well. My youngest has recently developed a liking for humus as well.
Zac, I had never noticed that before! That's really pretty interesting if you think about it. Wonder why that is? ::laughing:: My eye got caught by "garbanzo" and the sale was made with that! ;o)
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Post by raymondo on Apr 16, 2010 15:28:16 GMT -5
The ones I know:
Black Valentine - dry.
Jacob's Cattle - dry.
Lazy Housewife - snap, shelly or dry.
Mrociumere - dry.
Scarlet Runner - snap.
Soldier - dry, if it's the bean I'm thinking of, slim, cream coloured with a pattern around the hilum (the bit where the seed was attached to the pod) that looks like a soldier standing at attention.
You can use beans for all purposes - snap, shelly or dry - but some are better suited for one purpose than another.
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Post by mnjrutherford on Apr 16, 2010 15:59:49 GMT -5
hmmm, very interesting... Thanks for the input Raymundo! I appreciate it.  |
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Post by blueadzuki on Apr 16, 2010 17:21:44 GMT -5
There are also cream colored chickpeas, the ones most often sold commercially have cream colored skin. for whatever reason the easiest seed to get is for the black seeded, black kabuli.... Those really are Kabouli types, that's what is the most common in Western commerce. As for why Black Kabouli is the easiest to get it think its the most reliable for the home grower. From what I understand chickpeas (of all types) are not the easiest things to get to actually produce seed. From personal experiance I can attest to the fact that, the year I tossed out ten or twenty pounds of leftover kala type chickpeas on the lawn while I god simply scads of little chickpea plants (which became great green manure, I think only one or two actually flowered.) I imagine that black kabouli is simply the one most likely to actually produce for the home grower, though there are a few others avaialbe (Sand Hill has one called Cailai I beleive) Just be glad that Black Kabouli doesn't have the "sticker-gene" that some kala types have (The "sticker" gene causes the chickpeas to develop protrusions all over the seed coat so long and numerous that the seeds actually function like velcro sticking to your clothes, wisps of straw, dirt etc.) |
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Post by mnjrutherford on Apr 17, 2010 4:00:38 GMT -5
So "Kabouli" is a relatively general nomenclature referring to a much larger group of garbanzos? This is very interesting to me as I was until this year a "virgin" to this plant. Yet I have consumed garbanzos all my life without any true thought to how they grow. Thanks for the input here. I'll have to do some research!
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Post by silverseeds on Apr 17, 2010 4:13:03 GMT -5
There are also cream colored chickpeas, the ones most often sold commercially have cream colored skin. for whatever reason the easiest seed to get is for the black seeded, black kabuli.... Those really are Kabouli types, that's what is the most common in Western commerce. As for why Black Kabouli is the easiest to get it think its the most reliable for the home grower. From what I understand chickpeas (of all types) are not the easiest things to get to actually produce seed. From personal experiance I can attest to the fact that, the year I tossed out ten or twenty pounds of leftover kala type chickpeas on the lawn while I god simply scads of little chickpea plants (which became great green manure, I think only one or two actually flowered.) I imagine that black kabouli is simply the one most likely to actually produce for the home grower, though there are a few others avaialbe (Sand Hill has one called Cailai I beleive) Just be glad that Black Kabouli doesn't have the "sticker-gene" that some kala types have (The "sticker" gene causes the chickpeas to develop protrusions all over the seed coat so long and numerous that the seeds actually function like velcro sticking to your clothes, wisps of straw, dirt etc.) Yes the large ones are kabuli. I have to say though I have grown a few cream colored ones as well. I traded for a few of them and they did okay. Ive grown 2-3 ones I got commercially, easy enough to grow, as well as black kabuli. I also have some green ones, and red, and other black ones, i got from the seedbank. ALL grew well. The BEST by far though were some I grew for a green manure. They were simply from the bulk bin at the grocery store. the plats were HUGE, and had literally double the pods of any of the others. jo- In india I think it is, they cover the plants at night harvest malic acid in some way or another, and use it for vinegar and medicine. but unless I grew them wrong you would need TONS of plants to make a bowl of humus. |
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Post by silverseeds on Apr 17, 2010 4:17:52 GMT -5
So "Kabouli" is a relatively general nomenclature referring to a much larger group of garbanzos? This is very interesting to me as I was until this year a "virgin" to this plant. Yet I have consumed garbanzos all my life without any true thought to how they grow. Thanks for the input here. I'll have to do some research! forgot to say, the smaller types referred to as "desi" actually, can be popped like popcorn, or amaranth. (and other grains) although you want to be careful when your testing a new variety, so you dont bite down on a hard one. tasty though, ive done it..... you you had to pick only one type of bean to grow ever, and eat the rest of your life, it would have to be garbonzos, theres a thousand ways to eat them, with a much wider range of flavor then most beans offer imo. |
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Post by mnjrutherford on Apr 17, 2010 4:27:01 GMT -5
Malic acid? Amazing. I'm really surprised what you say about the flavors as well. I've heard of popping them, but I've never had opportunity to try it. As for different bean flavors, that is also new to me. I've only ever eaten the dried ones from the store. My Dad makes them into bean stew, a dish I love. I've eaten them in other forms, hummus, falafel, and such, as an adult. But I've never really considered that the beans used in those dishes were any different from the ones my Daddy would get at the store.
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Post by silverseeds on Apr 17, 2010 5:01:43 GMT -5
I havent noticed much flavor difference in types, but even though I grew all those types, I saved it all for seed. Ive only eaten cream colored ones, besides the ones I popped.
I was just saying, that the garbonzos I have cooked in various ways, had a wider range on flavor then what you seem to be able to do with a dry bean.
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The plants are funny looking, huh?
