Most of the beans were shellies or at least were eaten when the pods were full of mature seeds so I will put the report here again. 5/20/12 started some beans in peat pots. 5/31 put beans on to soak and planted them all out on 6/2. After a nice May, June was unseasonably cold and wet. 7/5 seasonal daytime temperatures started. Nights were below normal most of the summer. Most of September had above average days but nights continued unusually cold with a 32F frost on 9/12! The first week of October there were several unusually cold nights at 29-30F but many of the beans continued to produce. Even the 27F frost on 10/22 did not totally end the bean season. Bush beans: Candy, shelly. They are very late and have runners. Very large and dense aggressive bushes. 10/10 some of these are maturing. Very nice large and plump shellies, red on cream maturing to red on pink. Some are just over an inch long. They are too late for here. Clem and Sarah's Big Bean, shelly. Most of them died in the cold wet June. 9/8 some pods are turning yellow. Clem's Purple, a single plant found in the Clem and Sarah's Big Bean patch in 2011. 9/8 some are turning yellow. 9/15 some drying out. Shellies are up to one inch long and are all purple, all white, purple speckles on white or white streaks on purple. Very attractive mix and they have good flavor and texture. The plants did far better than the white version in the cold wet June. Crow River Black, shelly. 9/8 some are turning yellow. 9/15 some drying out. Shellies have good flavor but firm texture. 9/30/12 finished the harvest. 2 gallons of dry pods plus shellies. Large plants with up to 44 pods on a plant. Duane Baptiste Potato Bean, shelly. 9/8 some pods are turning yellow. 9/15 Picking dry pods. Shellies are 1 inch long and have good flavor and texture. Family, shelly. 9/8 some are turning yellow. 9/15 some drying out. 9/22 plump shellies are dark red with cream splotches and are up to 7/8 inch long. Not a large crop. Giant Red Tarka (USDA PI 507984), shelly. Crop failure in cold wet June. The killer zombie slugs apparently got them. Golden Valley, shelly. 9/8 many are turning yellow. 9/15 Picking dry pods. Shellies are up to 3/4 inch long and they have good flavor and texture. Marveille de Piemonte, shelly. Sprouted seeds are small. 9/8 some are turning yellow. The plants were tiny. 9/29 the few pods are drying but the seeds do not look mature. Stockbridge Indian, shelly. 9/8 most pods are yellow. 9/15 Picked half a bucket of dry pods so far. The shellies have good flavor and texture. 9/29 picked the last of them, 2 gallons. Mostly dry. Plants are large and robust. Total of 2-1/2 gallons of dry pods and 1 gallon of shelly pods from 24 feet of row. This was the best bush shelly this year. Runner: Bianco di Spagna.* 9/15 a few are drying out. 10/6/12 picked 2 gallons of dry pods. 10/16 there are still lots of shellies. 10/21 Picking more dry pods. Pole Beans: Anellino Giallo black seed wax shrimp bean. 8/21 Several turned yellow and they have good flavor. 9/7 Crop is fairly heavy and even the most mature pods are stringless. 9/18 pods are swelling with maturing black seeds and they are still string free, tender and tasty. DW loves them. 9/30 a few pods are becoming flexible. 10/7 the hulls develop maroon streaks and splotches as seeds mature. They are very slow to dry but a few pods are starting to dry finally. 10/20 there are still lots of good plump snaps and I picked the drier ones for seed. 10/25 the drying pods are still fine snaps, fat with black seeds. This is a winner. Bingo*, shelly. 9/1 a few of the 8 inch pods are starting to soften. 9/8 first mess of mature shellies. 9/15 some drying out. 9/30/12 Picked a gallon of dry pods. 10/20 picked the rest of the shellies. This is a fine bean that makes good shellies over almost a two month period. Borlotto Lingua di Fuoco, shelly. 9/30 they are very slow to mature. None are soft yet. 10/14 Some look mature. 10/20 Picked almost 2 gallons of shellies from half a trellis (7 feet of row). Many of those I picked turned out to be not yet mature. Not suited for here. They did fine in Seattle but they have basically failed here twice. Borlotta Stregonta, shelly. Two 14 foot trellises. 9/30 - 5 gallons of dry pods from one trellis. Many shellies left. 10/6/12 another 8 gallons of dry pods from both trellises. Picked 5 gallons of shelly pods. Bosnian Pole, Romano type snap and shelly. 8/25 loaded with snaps. 10/8 most are at shelly stage or are drying, picked 4 gallons of shelly and dry pods. 10/20 picked most of the rest of the shellies. Brita's Footlong*, snap and shelly. 8/10 some 9" snaps but I did not try them. 9/15 some drying out. 9/29 many are dry, picked 2 gallons of dry pods. 10/16 there are still lots of shellies. 10/20 most are too dry to use as shellies. 10/25 a few shellies left. Chabarosk, shelly. Hulls look very similar to New Hampshire, dark green and purple. 10/5/12 a few are drying. 10/20 shellies look identical to New Hampshire except they are slightly smaller. Few are 7/8 inch and they are later. Many are not mature yet. Dolloff*, shelly. 9/1 a few pods are turning yellow. 9/5 a couple pods are drying. Good shellies and great as a dry bean. 9/29 Picked 5 gallons of dry pods from 3 trellises. 10/6 another 5 gallons of dry pods. 10/16 there are still lots of shellies. 10/20 the rest are too dry to use as shellies. Emerite, snap. 8/8 first Emerite. 10/6 picked a gallon of dry pods. Fortex*, snap 8/7 first mess of Fortex. 9/29 Late (planted July 7) Fortex are still good but we are running out. 10/10 there are still some usable late Fortex. I was able to save seed. Goose, shelly 9/29 Some are drying. Kew Blue, snap. 8/12 there are a few snaps. 8/21 we cooked a mess and they have ok flavor. 8/25 loaded with snaps. 9/29 many are drying. Kwintus, snap and shelly. 8/10 7" flat greasy looking snaps. 9/29 many are dry. Picked 2 gallons of dry pods from 5 feet of row. 10/16 there are still lots of shellies.10/25 there are a few shellies still usable. Neon Goose*, shelly. 9/1/12 a few are bright pink and softening. What a mix of types! 10/6 picked them all, 2-1/2 gallons of dry and shelly pods from half a trellis (7 foot row). New Hampshire, shelly. 9/29 about 1/3 are dry. Hulls are dark green and purple. 10/16 there are still lots of shellies. The tasty 7/8 inch shellies are very plump and cream with purple streaks. They continue drying in the rain. 10/20 most are dry. North Carolina Speckled Long Greasy Cutshort.*, snap 9/7 starting to plump up. 9/30 only one turning yellow. 10/13 A few are drying out. 10/20 there are still loads of snaps and a few that are dry. This is now the main source of snaps and DW likes them. 10/25 still loads of snaps. Tennessee Cutshort*, snap. 8/18 Many are plump. 9/8 A few turning yellow. 9/30 half are dry. 10/6 all are dry. Tobacco Worm*, snap. 9/8 a few are yellow and drying. 9/15 some drying out. They are very fine eating even when the pods are completely yellow. 10/20 there are still a lot of snaps but most are dry. 10/25 all are drying. Volga German Siberian, shelly. 3-4 foot half-runner vines. 9/1 pink pods are softening. 9/8 first mess of tasty � inch shellies. 9/15 some are drying out. 9/29 all are dry. White Simpson Greasy, snap. 9/29 Many are softening. DW likes the younger green ones as snaps. 9/30 several are dry. 10/4 they are very good quality even when all yellow. 10/10/12 On this trellis, there is one vine with black seeded striped hull greasy beans with fine flavor and texture. They do have strings. Some of these are drying. No!!! (Sound of one hand slapping the other hand.) Do not eat any more of these!! Save the rest for seed!! 10/25 there are still some usable snaps on the whites seeded plants but most are drying. *Some of these were started on peat pots. - Dick

I love this recipe - it's a bit of work, but if you are not a big fan of store bought mayonnaise and you do like something different, try this. It is spectacular! Old Fashioned Potato Salad: 3 lbs (10) unpared, medium potatoes, well scrubbed 1 1/2 tsp salt Boiling Water Cook Potatoes until fork tender, not mushy. Slice (with peel on). Marinade: 1 1/2 tsp salt 1 tsp dry mustard 1/8 tsp pepper Dash Cayenne 1/4 cup cider vinegar 1/2 cup salad oil 1/2 cup green onion chopped. Pour marinade over still-warm, cooked potatoes. Toss gently to coast well, refrigerate covered at least 2 hours. Boiled Dressing: 1 tbsp flour 2 tbsp sugar 1 tsp salt 1 1/4 cups milk 3 egg yolks slightly beaten 1/4 cup cider vinegar 1 tbsp prepared mustard 2 tbsp butter Stir flour with sugar and salt. With wire whisk, gradually stir in milk. Cook, stirring over medium heat until mixture starts to boil. Boil 1 minute, remove from heat. Gradually stir the hot mixture, a little at a time into the beaten egg yolks. Pour back into saucepan. Add vinegar & mustard. Cook, stirring constantly until mixture starts to boil. Remove from heat and stir in butter. Cool, then refrigerate. One hour before serving, add celery, radish, hard-cooked eggs and dressing to potatoes. Refrigerate until serving time. Bon Appetit!

Here are a couple of recipes I collected from earlier postings (with the original comments) **************** Buffalo Chicken Posted by debbie814 Side note: This is a recipe that my hubbie makes that he learned from his college roommate from Buffalo, NY. It's very yummy!! 8 boneless chicken breasts Mix together: 1 small bottle of Frank's hot sauce (6 oz.) ½ stick of melted margarine 3 cloves garlic (minced) Dip chicken in bread crumbs, and fry in vegetable oil until golden brown. Place in baking dish, and pour the mixture over the breasts. Bake or 25 minutes @ 350. If you want it spicier, use less margarine. If you want it milder, use more margarine. Serve celery sticks with bleu cheese dressing as a side dish. ************** Buffalo Chicken Dip posted by Glenda_al 4 boneless, skinless chicken breasts (about 2 lbs) 1 12oz. bottle Frank's Hot Sauce 2 8oz pkgs. cream cheese 1 16oz. bottle blue cheese salad dressing(or Ranch if you prefer) 8 oz shredded sharp cheddar, Mont. Jack or a combo Boil chicken until cooked through, shred with 2 forks. Preheat oven to 350. In a 13x9, combine chicken with hot sauce and spread evenly. In a large saucepan over med. heat, combine the cream cheese and dressing, stirring until smooth and hot. Pour evenly over chicken. Bake uncovered for 20 min., then sprinkly with shredded cheese and bake uncovered for another 10 min. Let stand 10 min. before serving. Note: Serve with Frito scoops, your favorite crackers, etc. Just be sure to have a spoon or fork to put on chips, crackers! Have made this many times, and found it works better, for me, by mixing everything together, including the cheese, then bake for 20-30 minutes until good and hot. Then let it stand for 10 minutes or EVEN LONGER to serve. ******************** I haven't made either yet, but they sound yummy... and manly! Also, what about pizza? make the crust ahead (or I can also buy it from my local pizzaria) and put his favorite toppings on it. Cut it in squares for bite-size pieces.

Fried shrimp, scallops, and oysters, very rare prime rib, some cheese tortellini with pesto cream sauce, some corn on the cob dripping with real butter, Red Lobster's cheddar bay biscuits, homemade yeasty rolls with a half stick of butter, a slice of custard pie and a slice of cherry pie. Then when I was done, somebody to roll me into a hole in the ground.