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Hi all! I’ve been MIA due to work so I’m just reading posts from the start of this thread now. But that’s my photo! I will be planting out all my network beans again this year because I got so few seeds last year. I think some of them are longer season than I have so I’m going to try to improve...

I like that Wren’s Egg. I wonder if it might do better in an area like mine where falls are typically very dry (no rain for weeks), and generally dry for the rest of the season most years. It sounds like a short season bean…I wonder if I can find some here (Canada).

I’m really surprised you didn’t have great results with Amish Gnuddle (I’ve seen it as Amish Nuttle here). It’s a super hearty pole (about 4-5’ tall sounds right) for me with heavy production. Ripens early, and I even had some seeds that dropped into the soil in the fall that made it through the...

Managed to get a few ripe pods of Van Gogh’s Olive. I suspect the colour will change still as they aren’t 100% dry.

Did anyone else grow Gopher this year? It’s supposed to be light brown with slightly darker brown speckles and I got some of those but also plain brown and white with speckles. I only got a few ripe pods so small seed quantity to go by, but I’m wondering if it isn’t stable or it crossed? The...

Well, it’s been a terrible year for beans here. Our summer up until August only had a handful of days that broke 20C (none over 25C) so the beans germinated but not well. They were quite sickly. We finally got some heat in August but we are almost at our fall frost date so some of them won’t...

Is it a dry bean? It’s beautiful.

I’m jealous! We have winter temps down to -43C (although that is only for a night or two) and typically weeks of -30C with less than 2 feet of snow. It’s pretty harsh. We still have -2 to -5C at night right now and got snow last night! It’s really hard to figure out the timing of planting. We’ve...

I sort of wing it now that I’ve made it so many times (I do a lot of fermenting). I use a 2% brine, and ferment my peppers sliced into chunks along with a clove or two of garlic, for 4 weeks at room temp. Sometimes I’ve thrown in cherry tomatoes (the sugars speed up fermentation). After the 4...

It’s really easy to make your own hot sauce. I make a fermented hot sauce from whatever peppers I grow each year and it’s delish!

Our favourite here too!

I like Andrina, and Orange Hat isn’t bad but Hahms Gelbe is a lovely yellow cherry Tom that only gets about a foot tall.

Ooh, those do look wonderful! What varieties did you receive?

Seeds of Diversity accepts donations here in Canada.

I have similar goals for a dedicated freezer, Flowerbug!

Almost all. I’ve been mostly focused on keeping up with fresh seed. This year I’m planning to grow larger quantities so that I can try cooking some, plus some to share. I’ve only really cooked with Graines de Cafe as a dry bean. Although we do eat a lot of snap beans.

Yes, I’ve never had an outcross here either and I grow many varieties each year in close proximity. But then I have lots of other things blooming at the same time, like you.

I’m loving 2 of those in the grey/black grouping. The one I marked A is a really unique buff colour, imo. And B is a gorgeous blend of tones. Really beautiful!

@flowerbug I like the beans in the last photo - center bottom cup. Really nice mix of pinks and peach in a good sized bean. Have you cooked any of these to add to your records? OOh, also the second from the bottom on the far right is lovely!

Yes, I was just sort of thinking out loud. But your (plural) responses helped me think it out. I’d like to try out a lot of these (dried) beans for flavour, so I think I will plant out the ones with the best flavour reviews, as well as a couple pretty ones and some older ones. Plus the bean...