Vigna "Cortona del tresimero"

[steev]

Yes; the sort of thing one will grow if one lacks a better alternative; I think "dal", in a pinch, but maybe critter food.

I have to harvest urd beans as they mature for the opposite reason: in my dry climate, they shatter when dry. Actually, that wouldn't be such a bad habit, except that self-seeded, they'd likely sprout while it's still frost-season and be killed. If not for that, it would be sweet to have them naturalize in areas where I'd be planting larger-growing things, like corn or tomatoes, so they'd just be there as a nitrogen-fixing freebie. On consideration, I think I must explore this idea of naturalizing legumes; as my seed increases of these small beans, I'm going to leave more in the field (pick less picky); that will also save me time/effort (constructive sloppiness); I will also plant back some of the earliest-maturing, so I'm maybe not selecting for late maturation. I think I may have just "re-invented the wheel" of why other cultures grow these small, labor-intensive legumes: not so much as a crop per se, but as a useful adjunct to other crops. Mat beans, same deal, I think. Duh! The white boy comes up to speed! Better late than never.

[12540dumont]

I'd love to post a picture, but the system says it's full. Ferdzy, you are right that they are confused. They are one of those beans that with a long enough season, they produce twice! Yes, twice! I got a full crop, then in late August they began to flower again and made more beans. Now my Sicilian friend was finally able to come and pick greenies, which she shells and makes pasta fagioli with. And, she brought me 2 pounds of Parmesan! Yeah, now that's a trade. Joseph, is there anything that can be done about the photo thing?

[steev]

If she's Sicilian, wouldn't she be making pasta fazool?

Thinking of regional dialects (landrace language); I was shucking the aamonds, I'd harvested Sunday , out of their husks today. My house-mate comes by, looks at the baskets and asks "What are those?". "Aamonds" I said. "Oh, you mean almonds", he replied. Lord love a duck! He can't even recognize them on the hoof, but he's going to correct my speech. I speak fluent NorCal Hick and proudly so. He's from Philly and prolly never saw an aamond that wasn't on an Almond Joy bar.

[blueadzuki]

I remember back in college, there were some points where it was rather hard for me to keep up on my notes due to the fact I would get lost in the fact that the teacher would tend to pronounce "measure" with a long "a" Or the owner of the local stamp and coin shop, who had the tendency to say the phrase "in other words" at the end of every clause (in those places where most people would either say "um", well or just take a breath).
And I have my own Sicilian story. The very first time I walked into my local deli to buy some bresaola, it took me almost 15 minutes to get what I wanted, due to the deli owner (who was Sicilian) thinking I wanted "bracciole" (I knew something was up when he asked what kind of meat I wanted my bresaola to be.)

[cortona]

the question about wath kind of meath for the bresaola is of easy explenation, you can do bresaola with beaf meat and also with horse meat too!

[blueadzuki]

Sept 17, 2013 10:54:48 GMT -5 cortona said:

the question about wath kind of meath for the bresaola is of easy explenation, you can do bresaola with beaf meat and also with horse meat too!

In Italy yes, but over here in the states, only the beef version is legal to sell, since horse is not classified as a meat "fit for human consumption" (if not saying agree with this, I am merely stating the law) Heck if you were making it yourself, you could probably make it out of donkey, mule, zebra, water buffalo, bison, pretty much any ruminant with tenderloins. Just take me for granted on this he though I meant "bracciole" (he also asked what I wanted it stuffed with, another give away.

[cortona]

ah, ok thanks for the clarification about the usa law about horse meat yep, if he asked you about the stuffed thingh...no possibility to go wrong, i've tasted donkey meat and i can assure you that is fine quality!

[12540dumont]

"Al buio ogni gatta è morella"

You so potato, I say patato...and what about that whole zebra vs. zeebra thing?

Cortona, how do I say "the fish that got away" in Italian. My father used to say this all the time. But I'm getting older than Steev, and I can't remember.

I've harvested 5 qt jars of Trasimeno ala Cortona Beans this year. Of course I've given them all away except a pint to grow....
These are really wonderful beans.

[cortona]

in wath dialect? every region have is different one,and trust me nort vs suth ....it all are differents from the standard italian, as you american tell sometime it sound like greek to me!

[blueadzuki]

Sept 18, 2013 12:01:29 GMT -5 cortona said:

ah, ok thanks for the clarification about the usa law about horse meat yep, if he asked you about the stuffed thingh...no possibility to go wrong, i've tasted donkey meat and i can assure you that is fine quality!

Actually the "no horse law" is so strict the USDA/ Customs actually devised a DNA test to be used on imported salami to MAKE SU .AE it was 100% beef/pork (since both horse and donkey are permitted in some salamis (inclining a few AOC ones so their presence is theoretically possible). The USDA is a bastard like that. Here in NYC there are a lot of ethnic classics that have to be served sort of underground, If you want to have roast cuy (guinea pig) (a Peruvian classic) you sort of have to have a friend of a friend to give you the time and address. And despite being sold pretty much out in the open, the NYPD regularly does raids down in Chinatown to confiscate frogs and turtles from the restaurants ostensibly as a disease control issue.
And I have no doubt that Donkey is tasty. If I ever take a trip to France one of the stops on my itinerary is going to be Arles, not because I'm a Van Gogh fan but because I want to try their revered sauscisson d'ane (since I'd have to go through the Camargue to get there, I'd probably try the horsemeat sausage they are famous for as well).

[steev]

Sept 18, 2013 12:04:43 GMT -5 12540dumont said:

"Al buio ogni gatta è morella"

You so potato, I say patato...and what about that whole zebra vs. zeebra thing?

Cortona, how do I say "the fish that got away" in Italian. My father used to say this all the time. But I'm getting older than Steev, and I can't remember.

I've harvested 5 qt jars of Trasimeno ala Cortona Beans this year. Of course I've given them all away except a pint to grow....
These are really wonderful beans.

What are you trying to say; "the bull has a cat with a mushroom"?

I treasure the pleasure of a measure with a long "A".

You aren't getting older than I, and you never will until I stop getting older; every day there are fewer people older than I.

[steev]

I thought it was "breasola"; you could make it with long pig, too.

[blueadzuki]

Not sure about that, given the flavor, it'd probably turn into something closer to lomo.

[steev]

So long as it's tasty, who cares?

[cortona]

we see something similar to the Holly's father, we use al buio ogni gatto è bigio, that translated is: in the dark every cat is gray, meanings that wen you dont see it......