I'm still looking for these, plus RED CORAL VINE, COSMOS and ZINNIA. GB

AdrianaG, Your description of your bean structure sounds interesting. I'd also like to see a picture if you have one. My pole beans were planted next to bamboo poles that were quite tall, but since the plants had nothing else to cling to, I ended up winding each plant around its own pole - not a very good idea as many of the beans ended up threading themselves around the "maypole", making it hard to harvest, besides the beans would end up misshapen, too. We were thinking of doing what you did, but are kind of afraid of the next step. Seeing your structure would give us courage . . .

Thanks mauirose and silvia I have good news. I have seen several beans way up there. This bean's flowers are tiny white/yellow that is hard to detect. I was looking for some bright color flowers. Now it seems that more flowers are gettin ready. As I have said, too much nitrogen could not be the problem because I have them in 5 different locations. The ones that are fruiting now are the ones I have paid the most attention. In another location it is growing with cypress vine, Hyacinth pole beans, passiflora incarnata, trrumpet vine. Almost all of the rest in the gang have been flowering, exept for the trumpet vines which are very young. I think, as suggested, there might be a connection with the duration of daylight. O' Powder mildew on beans??? I have that problem with cukes, squash, melon, gourds(cucurbita). But I keep them at check point. I use neem oil and daconill (on gourds) cyrus

Here's a photo of that chili. The flavor combo of tomatillos, kale, hominy and something roasty is very delish. Plus sour cream! If you make it you really need something in there to deliver the unami taste, even bacon or ham if you don't have roasted pepper. Chipotle I guess if you like it, I don't care for it, too hot for my taste. Beans and greens I eat at least once a week, so I have a ton of ways to fix them. It is just about my favorite "good for me" flavor combo. Here's one for a bean sauce I love but haven't made in a while. It is from my friend who developed the recipe to mimic her son't favorite dish at the local Thai noodle place. If you don't like cilantro you can sub parsley or even spinach, but then use some corriander for seasoning. The flavor ingredients are pretty essential. Without cilantro or corriander I don't think it would come together. I serve this on rice penne or rice corkscrew pasta, but my friends who are not as wheat shy as me serve it with shell or snail or conch shaped semolina pasta. You could use another kind of nut butter if you're allergic to peanut butter but I don't know how that would come out or taste. Carolyn's Tahini Sauce 1 can of white beans 6 large garlic cloves (or less, if you are garlic-averse like me) 2 TBLSP of fresh grated ginger (can sub 1 TBLSP dried) 2 cups fresh cilantro (basically a large bunch. Can sub parsley but then add a tsp. of corriander or so. Could also sub frozen spinach I guess) 1 TBLSP Chinese sesame oil 1 TBLSP hot chili oil or sauce. If you don't have that, sub 1/4 tsp. cayenne pepper dissolved in 1 TBLSP sesame oil 1/2 cup peanut butter or half tahini and pb or all tahini, depending on your taste. I like the roasted flavor of the pb, so use roasted tahini, not the raw. Tahini always seems to go rancid on me so I don't use it much. I keep raw sesame seeds in the fridge and toast and grind some when I want that flavor. 1/2 cup soy sauce or tamari 2 TBLSP sugar (I use brown for the color) 3 TBLSP rice vinegar or rice wine (can use cider but it isn't the same) Put all this in a food processor and process until smooth. Serve over hot pasta. Garnish with chopped scallions, cucumbers and sesame seeds. I rarely have cucumbers so have never done that part.