Monday, August 6, 2012

Kitchen Garden 2012 ~ Chinese Red Noodle Beans

Last season I tried the "green" version of this yard-long bean and I was thrilled with the results. The vines tolerate the heat, the blooms are beautiful and the beans are delicious. This year I added the red variety to the mix (Baker Creek Seeds) and it has proven to be the best performer. The vines and beans do well under hot, dry and humid conditions--which pretty much describes the heat and drought of this season...

Sow the seeds directly into the garden soil after the last chance of frost and the harvest starts in 80 days, but the vine produces 20-30 inch pods all summer! The beans keep their color when sauteed and have a more tender texture than traditional green beans.






9 comments:

  1. Rebecca,

    I think we'll try these next year. Good to hear they tolerate the hot dry weather! Meg plated Lima beans this year a small patch of them. You either pick a small hanfdul at a time or let them dry and maybe we'll get one meal of of them...

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  2. These beans look lovely and delicious though I've never tried any of them.

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  3. Wow - so interesting these beans look. I am trying purple broad beans this season - my forst heirloom bean.

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  4. They do look beautiful growing as well as the adventage of being able to enjoy their taste.

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  5. Interesting post!! Boom & Gary of the Vermilon River, Canada.

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  6. Great shots ~ great post ~ delish ~ (A Creative Harbor)

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  7. Oh WOW! These look amazing. Are they Heirlom seeds? You've really inspired me to get some beans growing this season - they are lovely plants as well!!

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  8. They look delicious.Have a great day!

    Shnatana

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