Build a Bean Teepee for Kids

My favorite way to grow climbing beans is on a teepee, that is, on four poles stuck in the ground and lashed together at the top. Each summer I have 2 or 3 growing in my front yard. But I've had a fantasy of making a big one someday, big enough for a couple of kids (and me!) to crawl inside. So recently, when I designed my friend Margie's gardens for her new home I included bean teepee for her son, my bean-buddy Alexander .

Building a Kid-Sized Bean Teepee
If you do a web search for bean teepees you can find a lot of versions on how to build one. Here's one I liked on YouTube made by Sustainable Midlands and City Roots. 

It's simple, and a lot like the smaller versions I put up in my garden, but with a few extras. Watch the video then read my steps below for more details and my modifications for building the structure so it's kid-friendly:

• Use 6 very long bamboo poles; I'm estimating about 12 - 15 feet high, such that when you lean them together the space at the base of the teepee will be about  6 feet, or enough room for kids to sit inside.
• Space the poles apart evenly, but leave enough room between two of them for the entry, or "door". Set the poles about 4 inches into the soil so that they are sturdy.
• Lash the poles together with twine at the top. 
• Prepare the base (floor) of the teepee by laying down sheets of cardboard in about 3 layers to suppress weeds and to form a level base. Cover the cardboard with 3- 4 inches of minbark or clean straw (not hay- it has weed seeds) to make a comfy seating area.
• Take the twine and wind a few strands between the poles (see video) so that the beans will climb on them for support and eventually cover the sides of the teepee, but leave the door open and free of twine for easy entry (they forgot this part in the video).
• Plant beans seeds along the outer edge of the teepee's sides, except the entry. Plant the beans about 1/2 inch deep, 4 inches apart in soil that you've prepared with some mature compost mixed with a small amount of organic vegetable fertilizer. Beans don't need a lot of fertilization, but they do appreciate nice loose soil with organic matter in order to grow strong roots.
• Water the planted seeds and keep the soil evenly moist while they germinate (about 7 to 10 days). Note: beans like warm weather, so they won't germinate (sprout) unless the nighttime temperatures are staying in the mid-fifty degrees (F) at least, and the soil has had a chance to warm up.

Now for the really fun part, choosing which beans to grow. Since I have lots of favorite beans, I have to chime in.

Beans with a Bonus
You can't go wrong with runner beans (P. coccineus), such as Scarlet Runner or the lovely Painted Lady bean, both of which have showy flowers. You can eat them at any stage: flowers, pods, fresh shell beans and dry beans. A huge bonus is that in mild winter climates as we have here in the San Francisco Bay Area, runner beans die back with frost but will reemerge in spring, unlike like so called "common beans" (P. vugaris- pintos, black beans, cranberry, etc. see my post for more). 

Scarlet Runner and Painted Lady beans - ornamental and edible!

Colorful and Prolific Snap Beans 
My top pick for kids would be to grow some snap beans (aka: green beans, or string beans), and my hands-down-must-have snap bean is Emerite, an old French variety with pencil-thin tender beans that produce over several weeks. I discovered these through Rene's Garden, an heirloom and gourmet seed supplier, and I grow them every summer. You can also order a tricolor bean seed packet from Rene's that has yellow, green and purple beans for extra fun. Make sure you get pole beans and not the bush type!

Tricolor Snap beans form Rene's Garden seeds

Of Bees and Beans
Beans don't need to be pollinated to produce pods, but bees sure like bean flowers anyway. In my garden it's mostly large but docile carpenter bees that visit my beans. If you have bees in your garden and you're worried about kids getting stung by accident, then a bean teepee may not be a good idea. Or you might try fastening a barrier of cloth on the inside of the teepee up to about 4 feet or so. You'll have to decide if it's risky or not.

Acrobatic Carpenter bees love bean flowers!

Photos: Patricia Larenas, Urban Artichoke

A Swedish Pea in a California Garden- How Heirloom Edibles Survive for the Next Generation

This year's seed trial: 'Sweet Fall' squash and 'Swenson's Swedish' snow pea

In California we are in the midst of a record breaking drought that has put a sizable dent in what I'll grow in my edible garden this spring and summer. I'll focus on keeping my existing garden alive and forgo planting edibles in every available corner, but I decided to go ahead with my yearly seed trials for Seed Savers Exchange Member Grower Evaluation Network (M-GEN), and Rancho Gordo's Bean Buddies Group.

The Mystery and Romance of Seeds
The last two years I tested lettuces through M-GEN that had been grown by families for generations until there was no one left to carry the seeds forward, and a unique variety risked being lost. That's a familiar story. This year when I opened my package from Seed Savers Exchange, I discovered 'Swenson Swedish' snow pea, and 'Sweet Fall' winter squash for my trials.

Grandma Hadley's lettuce was part of the M-GEN trials in 2013

I love the mystery of getting a package in the mail with a special and precious cargo every spring, and I admit I revel in the romance of their stories. Stories carry our collective histories and our favorite foods speak volumes about who we are and where we came from. 

'Swenson Swedish' was brought to the Minnesota by a Swedish immigrant around 1876, then handed down through the family who developed favorite recipes, among them is a creamed Scandinavian dish that I'm anxious to try. (Seed Savers has requested the recipe.)

Preserving Our Stories Through Seeds
Non-profit Seed Savers Exchange has a seed historian, Sara Straate, whose mission is to verify and uncover the stories behind their seed accessions:

In 1987 long time seed saver and SSE member, Will Bonsall, received the seeds "out of the blue" in the mail after the elder Swenson (Alvin) entered a nursing home. Alvin's son Charles Swenson had sent them from Iowa after reading about Bonsall, who began offering it in the Seed Savers Exchange member's yearbook. Charles still grows them, but he thinks he may be the only family member left doing so. 

Through the M-GEN team the peas will be spread throughout the continent and beyond, and no doubt become a favorite of families once more. 

For a map of M-GEN participants click here.

If you are interested in joining the the M-GEN team, contact: mgen@seedsavers.org 

Photos: Patricia Larenas, Urban Artichoke

Gardeners, Are You Ready For a Seed Trial?

My 2013 trial beans from Rancho Gordo

Have you considered participating in a seed trial?  It's a meaningful way to take your gardening to another level. Don't be afraid to give it a try. All you need are basic gardening skills and experience growing from seed to maturity (especially with annuals: vegetables, herbs or flowers).

The Purpose of Seed Trials
The reasons for conducting seed trials are to gather details about the performance of a particular plant in different parts of the country, therefore in diverse climate zones, growing conditions and different growers. This "crowdsourcing" approach has been very effective for organizations such as non-profit Seed Savers Exchange in Decorah, Iowa, and specialty grower, Rancho Gordo in Napa, California.

The information gathered from teams of gardeners and farmers enables the organization to offer rare varieties to the public with instructions and details about planting, growth habit and eating quality. Harnessing the efforts of growers is an invaluable resource for keeping the thousands of historical and heirloom edibles in circulation and in preventing their extinction.

My saved Madeira beans from the Rancho Gordo 2012 trial

Collecting Data From Your Trial
So besides the fun of trying out new varieties of edibles, you can feel good about contributing to their preservation. Among the data the participants are typically asked to record are: number of days to germination, rate of germination, days to flowering, days to maturity, size at maturity, and eating quality. Photographs may also be requested.

And if your crop fails, that's important information too- insect pests, animals, unexpected weather, and diseases,  these are the realities of gardening.

Madeira beans are a type of cranberry bean with striking colored pods

In my experience, participants are volunteers and are not paid, but the seeds are supplied free of charge. As a gardening geek, I love getting the trial seeds in the mail- they are in plain packages with no pictures and no instructions. It's exciting to grow them out and discover each new variety.

Seed Saver's Heirlooms
Some of these, particularly from Seed Savers, are very precious and there is only a limited amont of seed available. The majority of the seeds they save from extinction are sent to them by ordinary folks who have grown the seed within their families or with neighbors for generations. Saving the seeds from the trial is usually not required, but I always save some to grow again and share, and in the end, that's the goal with heirlooms.

Rancho Gordo- Saving the World's Beans One at a Time
Steve Sando, owner of Rancho Gordo, became a collector, grower, and supplier of a diverse array of beans, many of them rare, that he brought to the United States from his travels abroad. In some cases he has contracted with small heirloom bean growers in Mexico (see Rancho Gordo-Xoxoc Project) as a way to give them a market, which makes it possible for them to keep their farms and livelihood. And what beautiful beans they are!

Beans hold a special place in my heart. I grew up eating lots of beans, lentils, and garbanzos in my Chilean family, and I love them all. And because I don't eat meat (except seafood), I was thrilled to discover I could grow protein rich food in my own garden.

2013 Seed Trials
This year I'll be trialing two beans from the Putla region of Mexico for Rancho Gordo, and an heirloom lettuce called "Grandma Hadley's" for Seed Saver's M-GEN project.  If you are interested in learning more about the M-GEN project or participating, contact them at: m-gen@seedsavers.org.

Three Heart lettuce from my 2012 Seed Savers trial

Read my post about the Rancho Gordo bean trial.

If you would like some over-the-top inspiration about getting involved in saving seeds, watch this short presentation by Simran Sethi, in a TED talk she gave on April 2, 2013. Beautiful.

Photos: Patricia Larenas, Urban Artichoke

The Beans of Summer: Rancho Gordo Bean Buddies

Besides growing my usual must-haves, which are snap beans such as Emerite, Royal Burgundy, and runner beans to dry for winter cooking, I grew beans sent to me through Rancho Gordo's Bean Buddies project to trial in my garden this summer. Rancho Gordo initiated this project with gardeners in order to get feedback on the germination, growth, and eating qualities of selected beans.

Shown in the photo above, the seeds I received were: Rattlesnake, Madeira, Jackson Wonder (a lima) and Florida Butter.
I planted all of them, and all grew except the Florida Butter beans (I think I planted too early - not warm enough?).

My summer garden is waning now and I'm collecting all the beans seeds that I can. Since I received very few seeds I figured I would expand them to plant next year and then test them in the kitchen. My dried seeds are in the photo below. I only grew two Madeira bean plants. I had five seeds that survived the shipping, and planted three. I like to keep a couple of beans to compare my own dried seeds with.

Madeira beans have pretty cranberry swirls and the same rosy color on the pod; I'll bet it's a tasty variety for cooking.

Madeira bean pods look like Cranberry bean pods

  
I didn't eat any of the Jackson Wonder either as I had only a few plants. This one is a bush lima with lovely seeds; I'll save these and also do an expanded planting next summer.

Dried beans clockwise from left: Jackson Wonder, Rattlesnake, Madeira

Rattlesnake Beans

The Rattlesnake beans are fantastic - wow. I ate a few as snap beans, but I saved most of the harvest for seeds. They have great rich flavor as a snap bean and are incredibly tender. They do have a bit of a string, unlike the beans I usually grow to eat fresh, such as Emerite. But they're so good it's worth bothering with the string. I won't have enough to  eat as dry beans, but perhaps next season!

Rattlesnake beans are mottled with purple

The Bean Buddies project is a generous undertaking by the folks at Rancho Gordo. I loved getting a selection of beans in the mail; it was like getting a special present.  I've never grown any of these before so it was a nice addition to my summer garden and I'm thrilled to discover new beans to grow and enjoy.

My backyard garden beds with bean teepees and a trellis of Rattlesnake beans

Photos: Patricia Larenas

Cooking Dry Beans 101

Clockwise from left: Hidatsa Shield Figure, Good Mother Stallard, Hutterite Soup, Tiger's Eye

Why cook your own beans rather than buying them in a can? Let me count the "whys": flavor, texture, and variety. Once you taste beans the way they are meant to be eaten, you'll realize that canned beans are waterlogged and over-salted to make up for lack of flavor. And the types of beans available in a can are limited. So don't miss out on a whole world of culinary exploration, and get in the habit of cooking beans and enjoying the many types available for your eating pleasure. Who knows, you may end up growing your own too, as I do (see photo below).

 Simple cooking method for dry beans:
I recommend you start with a cup of dry beans to get a feel for cooking them.

1. Wash the beans with cold water and examine them to make sure there are no stones or other debris.

2. Soak beans overnight in plenty of water at room temperature (you want them to remain covered even after they double in size)
or
Quick soak: put beans in a pot (preferably a heavy pot for better heat distribution) with about 2 inches of water over the beans, bring them to a boil then turn off the heat. Cover with the lid and let them soak for 1-3 hours.

3. To cook, drain the soaking water, add fresh water to cover the beans by an inch or two. I like to add a bay leaf to lightly flavor the water. Bring them to a boil then turn down the heat to a simmer. Note: do NOT add salt at this point. Salt will cause the beans to be tough and take a very long time to cook (or so it's believed).

Italian Butter beans with fresh tarragon and asparagus

4. Check the water level in half an hour. You want the beans to be covered at all times or they won't cook evenly. Cooking time can vary from only an hour for fresh beans, or up to 2 hours for older beans. After an hour check to see if the beans are tender or need more cooking time, and make sure there is enough water in the pot to cover the beans (if not add some and bring it back to a simmer).

4. When the beans are beginning to get tender add salt. The beans will absorb the salt from the cooking water. When they are tender and have the texture you want, they are ready to eat or use in a recipe. You can let them cool and store them in the refrigerator in their cooking water, or drain them and toss in a bit of olive oil so that they don't dry out.

The age of the beans:  Steve Sando of Rancho Gordo, points out in his lovely book on cooking with heirloom beans that the bags of beans on your grocery store shelf might be a couple of years old or more. The age of the beans will dictate how long they take to cook. Old beans take longer. Beans from a quality supplier, such as Rancho Gordo, or your local farmer's market vendor are sold within a year of being grown. Indeed, these beans are so fresh that I've planted and grown and eaten several varieties of them!

Here is something delicious to make with your fresh pot of beans: my recipe for gigante beans with salsa verde- enjoy!

Photos: Urban Artichoke

Heirloom Bean Project Wrap Up

Growing Heirloom Beans

Last summer I grew several bean varieties for my self-designed heirloom bean trial; my goal was to see which grew best and to choose a few to expand in the next season. I want to grow enough to have dry beans for cooking over the winter. Why the excitement? I think it's fantastic to be able to grow a tasty and healthy protein source in my own suburban back and front yards. Besides that, I love the versatility of cooking with beans, and the varieties are endless if you venture beyond the grocery store.

Home grown: Good Mother Stallard, Cranberry, and Italian Butter beans (left to right)

Bean Trial Results

Now that it’s fall the results are in: a total yield of almost four pounds of beautiful dry beans of several types. That's more than I expected since I didn't grow very many of any one type for my trial. In all I tested seven runner beans and five varieties of common beans.

Runner bean varieties: Scarlet Runner, Ayocote Morado, Ayocote Negro, Alubia Criollo, Cannelini Runner, and Gigandes.

Common beans: Cranberry, Hutterite Soup, Good Mother Stallard, Tiger's Eye, and Hidatsa Shield Figure. 

The seeds came from three sources, Rancho Gordo, Iacopi Farms, or Seed Savers Exchange.

Another motivation for growing some of these is that they are not widely commercially available. You won’t find most of these, if any, in your supermarket. It’s extremely satisfying to be able to propagate them on a small amount of land, my suburban garden for example. I highly value being part of the grassroots movement to grow lesser known food plants to keep them from extinction.

A trellis of  Italian Butter beans attracted many types of pollinators

Favorite Beans to Grow

It's going to be hard to choose only a few types to grow in quantity next summer, but I do have some favorites. We loved the Italian Butter Bean from Iacopi Farms in Half Moon Bay, near the SF Bay Area. Iacopi Farms sell at our farmer’s market every Sunday, and they are the only vendor with dried beans for sale. I grew about 18 plants around two trellises in our front yard, which attracted a lot of bees. It turns out that the vines are beautiful, vigorous, and produce an abundance of long lasting cascading white flowers. I enjoyed telling admiring passersby that these lovely vines were actually bean plants! I harvested almost a pound of dry beans.

Italian Butter beans sauteed in olive oil with fresh corn and garden basil

The cooked beans are creamy and luscious when sauteed in olive oil with freshly cut sweet corn off the cob and fresh garden basil or tarragon. Other favorites are the Hidatsa Shield Figure and Tiger's Eye. These beautiful rare beans have intriguing histories. The Hidatsa Shield Figure bean was grown by the Hidatsa tribe in the Great Plains region, and Tiger's Eye is a new world bean that originated in Argentina or Chile. It's worth expanding the small amount of seeds I got into a bigger crop next year.

But for now, I look forward to enjoying my dry beans well into the winter with tasty satisfying dishes.

Photos by Urban Artichoke

This post published @: EAT, DRINK, BETTER

 

Heirloom Bean Project: August Update

Clockwise from left: Hidatsa Shield Figure, Good Mother Stallard, Hutterite Soup, Tiger's Eye

 It's early August and the heirloom beans I planted in May and June have been flowering and forming pods. A few of the pods are starting to mature and dry so that I can have a peek at the bean seeds. Some of the beans are really beautiful colors, and it's been exciting to see how the seeds transform from tender green beans that look very much the same, into spectacularly colorful seeds.  But more on seeds next month when it's harvest time.

Sheet, or "sandwich composting" was a great way to prepare the soil for my bean trial

 The side of our house was a perfect place to plant several types as a test to see how they do in our region (see sandwich composting post, "Soil Magic..."). I plan to choose a few to do a larger planting next summer, perhaps with the more rare bean types (such as Tiger's Eye and the Hidatsa Shield Figure).

Italian Butter Beans have abundant white flowers

The Italian Butter Bean is a runner bean, as I discovered, and has large, showy white flowers. They were beautiful on a trellis in my front yard garden, and attracted a lot of admiration on our Edible Landscaping Tour. As you can see, the carpenter bees love them too!

Italian Butter Beans pods are large and fibrous

I bought the dry Italian Butter Beans at our farmer's market from Iacopi Farms. They produce typical runner bean pods: large and fibrous.  I can't wait to see the dry seeds- they should be a soft white, similar to the Cannelini Runner that I bought from Rancho Gordo.

Good Mother Stallard grew well and have plentiful pods that will be beginning to dry soon. I hope to have enough to save seeds and have some for cooking! The dry beans are very pretty: maroon with white swirls (see photo at top).

Soil Magic with Sandwich Composting

It might seem highly improbable that just a pile of cardboard, newspaper and grass clippings will magically turn into beautiful rich soil, but that is indeed what actually happens. I saw it with my very own eyes. In our quest to find more space to plant vegetables in our ever expanding garden, we did a trial sandwich composting project on the sunny, but weedy side of our house last October.
Now in spring, our simple compost sandwich has really turned out beautifully. This low-labor compost making method appealed to me instantly. I used  Chris McLaughlin's system as a guide:

• You don't have to pull up the weeds or other foliage first or dig the soil in anyway, just knock down any plants and leave them in place.
• Next you will add layers of flattened cardboard (about 2 inches thick), then
• Sheets of newspaper printed with soy-based ink (about 10 sheets thick)
• Add green materials such as grass clippings, plant material, or kitchen vegetable waste (about 4 inches worth, 2 inches if using grass clippings)
• Finish by covering with topsoil or compost

It is very important to sprinkle everything with water between layers, and adding topsoil or compost between layers helps speed up the process. Then leave it alone for a few months and let the de-composers go to work.

Read the full post

Reclaiming Our Heritage: Growing Heirloom Plants and Saving Seed

Heirloom beans I'm growing this year, clockwise from left: Hidatsa 
Shield Figure, Good Mother Stallard, Hutterite, and Tiger's Eye

The popularity of heirloom fruits and vegetables is much deserved; their flavor, variety, and beauty are clearly superior. But there are also other compelling reasons to preserve heirloom edibles, and they have serious implications for our future.

Organizations such as Seed Savers Exchange are dedicated to actively preserving the legacy of heirloom plants by operating a seed bank and a heritage farm for propagation. Most important, however, is their large grassroots membership of local gardeners and farmers that continue to grow and save seeds of heirloom edible fruits and vegetables:

"The genetic diversity of the world's food crops is eroding at an unprecedented and accelerating rate. The vegetables and fruits currently being lost are the result of thousands of years of adaptation and selection in diverse ecological niches around the world.
Each variety is genetically unique and has developed resistance to the diseases and pests with which it evolved. Plant breeders use the old varieties to breed resistance into modern crops that are constantly being attacked by rapidly evolving diseases and pests. Without these infusions of genetic diversity, food production is at risk from epidemics and infestations.” - Seed Savers Exchange

The Evolution of Localized Seed

Over the history of human agriculture, food plants became adapted to specific regions as they were nurtured, propagated, shared, and passed on through generations to preserve their special flavors and unique attributes. No matter where people have been born and raised, they all lovingly recall favorite foods that they dearly miss after moving from their home regions, and whenever possible they brought their food plants with them. At a minimum, this is the definition of heirloom seeds and plants.

Some sources define heirloom plants by the age of the particular cultivar, that is, how long ago the plant type came into existence, ranging from 50 to over 100 years ago. But the most important point is that they must be open pollinated, which means that they can be propagated through their seeds and that they are adaptable to different regions by growing them and selecting the plants that thrive and produce well under local conditions.

This dynamic quality is possible due to the genetic diversity retained by the plant, and this is a critical advantage in creating new adaptable varieties that have disease resistance, tolerance to either heat or cold, or the amount of water necessary for successful cultivation, and so on. They are also known for their unsurpassed range of flavors.

Regional seed swaps are still an effective way to share seeds and
build community among like-minded growers

In contrast, hybrid plants, those that have been purposefully crossed under controlled conditions to select for commercially advantageous traits such as color, durability under transport, high production, etc., have lost genetic diversity and are dependent on high fertilizer input, the use of pesticides and herbicides, and the seeds are either sterile or do not breed true. Hybrids began to be used extensively at around 1945, the end of World War II, and during the 1970’s the distribution of hybrid seeds was firmly established by commercial seed companies.

To grow hybrid varieties of vegetables or fruit you must depend on a commercial supplier for the seeds or seedlings, not on seeds saved by your grandparent or neighbor. This industrialization of agriculture has had a profound effect on farmers, and has limited the types of vegetables and fruits available to consumers. The proliferation of farmer’s markets across the nation is an attempt to regain access to the wonderful array of edibles not available in supermarkets, because they are grown on a small scale, and many are grown using organic practices.

Gardeners Help Preserve Our Agricultural Heritage

Organizations such as Seed Savers Exchange are dedicated to actively preserving the legacy of heirloom plants by operating a seed bank and a heritage farm for propagation. Most important, however, is their large grassroots membership of gardeners and farmers nationwide that continue to grow and save seeds of heirloom edible fruits and vegetables, and they also share them with other growers. 

The sharing piece is critical- the ultimate goal is to keep these cultural gems in cultivation.

Taos Blue corn with reddish coloration on the husk;
this is a visible sign of genetic variation and diversity

Each variety is genetically unique and has developed resistance to the diseases and pests with which it evolved. They also become locally adapted (referred to as a land race). Plant breeders use the old varieties to breed resistance into modern crops that are constantly being attacked by rapidly evolving diseases and pests. Without access to this genetic diversity, food production is at risk from epidemics of plant diseases and infestations. 

Seed Exchange members are listed in a database and offer their seeds to other gardeners for a small fee to cover shipping. There are literally thousands of varieties with interesting stories, and some are known only as “My grandmother’s sweet pepper“.

Members can also join the Citizen Science Corps (formally known as the Member-Grower Evaluation Network (M-GEN)) and volunteer to grow plant varieties from the collection in order to provide valuable information on how the variety grows in their region. 

For the home gardener there is a wealth of delicious and fascinating heirloom vegetables to discover; these are the holders of our diverse cultures, linking us to all humanity around the globe.

Photos: Patricia Larenas