I’m always trying new things in the garden, and I’ve been surprised and disappointed in the past. The pole bean above has surprised me already with it’s very cool looking leaves. They are more compact, and smoother then most bean plants, and the glossy leaves carry a darker green then others.
Another new bean variety that I’m growing is the Giant Speckled Pole Lima Bean. The leaves on this plant are more similar to other beans then the Brown Crowder above, but just like the Crowder, they are smooth and glossy. I’ve planted these two types far away from the rest of the beans I’m growing since they are both of the climbing pole habit.
If the beans grow well, I should have a small zip lock bag full for each 15 foot row I’ve planted. I did this last year with some Ying Yang beans, and rather then making chilli, I saved the beans till this spring and planted nearly ten rows.
I couldn’t wait any longer before trying out some colorful chard I’ve planted this spring, so I picked a leaf of each variety. The yellow and red shard were planted in the greenhouse this spring, and the white stalk leaves are from last years chard plants. I continue to be very impressed with chard, not only how it can grow in the cold of PA winters, but also in how it makes me feel so much better after eating it. The plant carries a great deal of vitamins, especially vitamin K, so I imagine they are the reason for my change in mood.
I chopped the chard up, and prepared a pan with a 1/6 stick of butter. I placed the heat on about medium and threw in some Stuttgarter and Red Onions frozen from last year. I added the chopped chard and cooked it until it carried brown highlights. The small bowl shown in the picture was about four inches across, so those large leaves don’t go very far once cooked, but they were o-so-good, and I’m in a very positive mindset today.