By the grace of God, we got another 18 big round bales up before the rain. That brings our total this year up to just under sixty bales. Now if we can just get the rest up…
I made a huge batch of mustard bean pickles out of the last bucket of Provider beans. Boy, did they ever turn out great. And since I overestimated how much vinegar/spices/sugar I’d need I canned up the leftover sweet and sour sauce in half-pint jars. My “mistake” let me have all this ready-on-hand sauce to dip chicken, pork, and fish in as well as to pour over chicken and pork roast as a glaze. (It really isn’t too mustardy … rather like hot mustard sauce without the “hot.”) We love it.
Our beans are producing like CRAZY lately. I planted more than 27 different beans this year on three gardens. Some are yellow, some green, some dry, and others snap. Many are multi-purpose. All are doing excellent both in plants and the beans they’re making. We’re especially excited about a pole bean, Folsom Indian Ruin, which I was given while living in New Mexico. A neighbor knew we loved heirloom seeds and brought me a sample he’d found in a clay jar in his cow pasture, in the rocks of an Indian ruin. They’d been sealed with pine pitch and his son, who went to school at the University of New Mexico, took one and they carbon dated it back to 1,500 years! Some of those beans actually germinated!
These are a huge bean. The pods are like Kevlar so you couldn’t eat them as snap beans but the young beans are tender and make great shelly beans. As a dry bean, they are also tasty and swell up nearly the size of a ping-pong ball! (You have to mash them or slice them to eat them.) We’re so tickled to be able to pass them on this year as our row of beans are simply going crazy with both blossoms and pods. Actually, I’ve NEVER had so many blossoms on a bean in my life! Talk about production. No wonder those ancient Native Americans took the trouble to store them so well — Jackie