Value of green beans
Rio_Grande
10 years ago
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2ajsmama
10 years agoRelated Discussions
My bush green beans have stopped producing beans. Normal?
Comments (13)I agree with previous posts - my bush beans always put out heavy crops for a month, stop, then restart again and produce up until frost. In fact I cover them for protection from the early frosts to extend the harvest. They stopped producing earlier than usual this year due to heat stress. I am certain they will kick in again if we get a break from the heat - in fact just today I noticed new flower buds are developing. Keep watering them as needed while they are dormant if you are not getting any rain. I am currently harvesting my pole beans, which will carry me over until the bush beans kick in production again. I feel that planting both bush and pole beans is the best strategy for this very reason, if a person has the gardening space. Planting successive crops never really works that well for me because the same heat that shuts down production of the established bush beans also stresses the younger bush bean plants, causing them to stunt and produce mediocre quality beans. But it is always good to try different methods to judge for yourself....See MoreLooking for: Garden Peas, Green Beans, Wax Beans & Corn
Comments (7)I would be interested in trading for the following: Celery Tall Utah, White Icicle Radish and Mammoth Long Island Dill. Take a look at my list and see if there is anything that you are interested in....See MoreGreen bean leaves eaten, but not the green beans...
Comments (3)I agree with Never Give Up. The deer have done the same thing to my pole beans - stripped them right down to the vines clinging to the poles and a few beans. I would (and have) still eat them....See MorePickled beans? Not green beans, real beany-beans!
Comments (23)Oh. I thought different vegies needed different ratios of salt and water, for safety reasons. Is that all wrong? Different veggies may benefit flavor-wise from different brine levels but that is a matter of taste. As long as you use one of the recommended salt brine levels - see salt brine charts referenced above in Joy of Pickling (JOP) for example - then you can safely ferment any vegetable or mixture of vegetables. This, of course, assumes you use the proper fermenting techniques too - enough brine to cover the amount of vegetables, time, air temps, cover, skimming, etc. Dave PS: Randy - feel free to start a new thread. That way the OP won'r be getting all the emails if it turns into a long discussion. :) This post was edited by digdirt on Sat, Oct 26, 13 at 11:16...See MoreRio_Grande
10 years agojrslick (North Central Kansas, Zone 5B)
10 years agorandy41_1
10 years ago2ajsmama
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10 years agojrslick (North Central Kansas, Zone 5B)
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