‘DON’T BE WORRIED WHEN THE SEEDS show in the pods,” the folks at Turtle Tree Seed had told me about ‘Aunt Ada’s Italian’ pole bean; “that’s when this bean tastes best,” they said. But I was worried, anyhow, when I saw dozens of fattening pods on my vines today at picking time, so I took a handful inside, and steamed them quickly to see if I should just pull the entire plant. I was certain they’d be starchy and nasty, like a too-far-gone legume can quickly become. Quite to the contrary: Aunt Ada is a keeper, and a productive one at that—a pole bean I’ll grow again, for certain, great cooked as a green bean or dried for use in soup.
The listing for ‘Aunt Ada’s Italian’ in the catalog from Turtle Tree, a biodynamic seed company and just across “town” here from me, said that the variety came from Italy to Colorado around the turn of the 20th century, with a family called Botanelli. It’s likened to a “small, buttery snap lima” in flavor when steamed. I quickly steamed a bowlful for supper, and drizzled the beans with some olive oil and a dash of salt. Delicious (though admittedly a whole different texture than what you expect from a snap bean, whose seeds are rarely part of each mouthful)!
My vines (supported on a bamboo tripod) are a couple of feet taller than the 6 feet predicted, and they started to bear in about 60 days. Pick them when they are not too big (maybe 3 inches long on average) and the seeds inside are starting to show. From the number of flowers on the plant yesterday despite the good haul of pods, I’d say there are plenty more to come.
Want to use them for soup or another dry-bean recipe? Let the pods go all the way to withered and tan on the vine, and follow the dry-bean how-to here.
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The winter holidays might steal the spotlight as the season for sparkling wine, but we firmly believe that summer is where it’s at. (That said, there’s no wrong time of year to open a bottle of bubbly, if you ask us!) When the temperatures rise and we’re spending more time than usual in the sun (slathered in SPF, of course), we don’t crave a heavy IPA, potent bourbon-based cocktail, or powerful red wine. Instead, we find ourselves gravitating toward lower-ABV, ultra-refreshing (and hydrating!) spritzes.
For those who are looking to buy a home for the first time, the feat can seem like quite the hurdle. With housing prices and interest rates still high, and a competitive market, it’s tough out there! And the number of first-time home buyers are dropping, too, because of those high prices—according to personal finance site WalletHub, 26% off home purchases were made by first-time home buyers in 2022, down from 34% the previous year.
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With so many types of art pieces to choose from for your home, it may be daunting to think about starting to shop for prints, posters, originals, or other works. However, filling your home with art should be an enjoyable process, and it isn't quite as complicated as you might think, either.
Sodium reduction is a national priority for the Centers for Disease Control and Prevention (CDC). The agency is working with national, state, and local partners to gradually reduce sodium consumption, increase blood pressure control, and improve nutrition. Most of the sodium in our diets comes from packaged and restaurant food (not the salt shaker) and is a direct result of food processing. You can reduce salt when cooking at home by replacing salt with Herbs. Cooking vegetables with the right herbs will make an unforgettable difference. Learning how to use herbs will have your family and dinner guests impressed. Here is how to change an ordinary tasting vegetable dish into an extraordinary one with the added flavors of herbs and spices.
Last week I was making a grilled London broil and baked potatoes for dinner (Yum!). I was also planning to grill some seasoned zucchini as our vegetable with dinner. When it came time to prepare dinner, I decided I wanted something a little different from grilled zucchini. I looked at the ingredients that I had on hand and developed this recipe for Italian Zucchini and Tomato Gratin. It was fast and easy to prepare, and my family loved it. I can’t wait to make it again once I have some home-grown tomatoes and zucchini to use! I hope you enjoy this recipe as much as I do!
Horsenettle is a Southeastern native, perennial weed and a member of the nightshade or Solanaceae family. The nightshade family also includes tomatoes, peppers, eggplant, and potato. This presents a problem for home gardeners because this weed and other nightshade weeds can serve as alternate hosts for leaf spot diseases, viruses and a host for the Colorado potato beetle. The Colorado potato beetle primarily attacks potatoes and eggplant but will occasionally feed on tomatoes and peppers.
The box tree moth, Cydalima perspectalis, is a non-native moth that has recently been found in a nursery in South Carolina. Native to eastern Asia, the box tree moth has been present in Canada since November 2018. From August 2020 through May 2021, infested boxwood (Buxus sp.) plants were inadvertently shipped from a grower in Canada to several nurseries in the U.S.; a retail nursery in South Carolina received infested plants in May 2021. As of June 1, 2021, the South Carolina detection is being treated as a regulatory incident, and this pest is not thought to have escaped into the landscape. Clemson’s Department of Plant Industry is investigating plant shipments into and out of the South Carolina nursery to determine if infested material may have been inadvertently sold to homeowners and will be monitoring in and around the nursery to ensure this moth has not escaped. If populations are found, a survey and eradication effort will follow.
Want to know how to get two distinct flavors from one plant? Well, the plant known as Coriandrum sativum can provide just that. C. sativum is commonly cultivated as a low growing, vegetative herb known as cilantro that adds a savory flavor to many foods and dishes. However, not everyone knows that the seed produced by C. sativum is commonly referred to as coriander. Coriander is used whole or often ground as a spice to provide delectable flavor to many traditional and newer fusion-type meals. The herb and the spice come from the same plant, just different parts. For this reason, C. sativum is referred to with two different common names.
I remember the first time I saw a calla lily (Zantedeschia aethiopica). I was watching an old Katherine Hepburn movie, “Stage Door.” She swept into the room with an armload of calla lilies and, in her breathless voice, exclaimed, “The calla lilies are in bloom.” Ever since then, the classic beauty of calla lilies has fascinated me. The genus, Zantedeschia, was named in honor of the Italian botanist Giovanni Zantedeschi. The common name, calla, is derived from the Greek word for beautiful.