Would love to have these again! How many do you need to find a home for? I have mostly heirloom veggie seeds to trade-will try to get a list together ASAP. you can email me at marykellogg at gmail dot com--put potatoes or seed in the subject line or I will delete--too many X rated spams lately!

It's probably too late for you to plant them, but I just LOVE them in USDA zone 8! I thought about planting another bunch, but I don't think I'll get a good bunch before Oct.. I would plant them as early as possible next spring if I were you! Nancy PS I eat them off the vine !

For a reference on beans, here are a few things to think about. String Bean - old definition was any bean that had to have the strings removed as part of their preparation. String Bean - new definition is any bean that is consumed in the shuck usually by snapping them into lengths of about an inch. Pole Bean - Any bean that requires a support to grow on. You could grow a pole bean for snapping or a pole bean for green shellies or a pole bean for dried beans. Bush bean - any bean that does not require support to grow on. Bunch Bean - usually refers to a bush bean, but sometimes refers to a named variety such as Striped Bunch which is a pole bean. Runner Bean - sometimes refers to a pole bean meaning it has to have support, but also refers to the species known as runner beans. Generally speaking, true runner beans do not grow well in the deep south. Half Runner - usually refers to a bean that produces short runners up 4 feet long. The most famous of the type is the White Half Runner which has been pretty much ruined genetically by efforts to breed in disease resistance. These beans benefit from a support such as a piece of hog wire that the short runners can climb on. Interestingly, the half runner phenotype can be dated back to the days of the indians when it was one of the primary bean types grown. Cornfield Beans - refers to a bean that can be grown on corn stalks for support. These beans are usually very vigorous and tolerant of shade. There are numerous distinct varieties that are referred to as 'Cornfield Beans' to the extent that people argue over which one is the true Cornfield Bean. Butterbeans - depends on the part of the country you are in to define them, in the southeast, a butterbean is a sieva type lima. In other parts of the world, any lima bean is a butterbean. Some bush lima beans are known as butterbeans and others are called butterpeas. Are you confused yet? I grow some really old varieties of bean for pleasure and to produce seed. One of my greatest pleasures is to find a really old bean that still has ripcord strings. These beans tend to have exceptionally good flavor because they were selected to produce a bean instead of a green shuck. DarJones

Green beans are not on my list of favorites so I always have to dress them up for myself. Here are some of my favorite recipes but I don't have any casserole recipes! Haricots Verts With Goat Cheese And Warm Bacon Dressing 3 lb haricots verts (or regular green beans), trimmed 1/2 lb bacon slices, cut into thin strips 1/2 c chopped shallots (about 3) 2 garlic cloves,chopped 1/4 c Sherry wine vinegar 3 tablespoons Dijon mustard 1 teaspoon dry mustard 1/2 cup olive oil 1 c crumbled soft fresh goat-cheese (about 4 ounces) 1/2 c fresh pomegranate seeds (optional) Cook beans in water until tender crisp. Cook bacon until crisp. Saute shallots and garlic in drippings until soft. Add vinegar and mustard. Whisk in oil. Toss beans with dressing top with cheese and bacon. NOTE: I prefer this without the goat cheese and I also leave out the pomegranate seeds. Make-Ahead Garlic Green Beans Blanching the beans in salted boiling water and then shocking them in ice water (to stop the cooking process) proved to be the most consistent method of evenly cooking the beans. Cooked green beans can be held in the refrigerator for up to two days and then quickly reheated with a little water in a covered skillet when ready to use. We tossed the green beans with dry-roasted garlic and softened butter, with delicious results. Gardenlad's Green Beans with Poppy Seed Dressing 1 1/2 lbs green beans, tipped, tailed, and stringed if necessary. 2 tsp poppy seeds 1/4 cup olive oil 2 tbls white wine vinegar 2 tsp Dijon mustard 1 tsp honey 2 tbls minced shallot Salt & pepper to taste. Lightly steam beans until just tender. Set aside. Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool. Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended. Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through. from: Eating Well GREEN BEAN, PECAN, AND FETA SALAD (CindyMac) 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced 2-3 ounces crumbled feta cheese 1 cup coarsely chopped pecans or walnuts, toasted 6 tablespoons extra virgin olive oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic coarse salt and fresh ground pepper to taste CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry. TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour. WHISK together olive oil and next 5 ingredients; cover and chill 1 hour. POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. ~adapted from Southern Living magazine