i really enjoyed growing these the past three years. the first
year i only had a small sample to work with and to get the seed
supply built up. the second year i verified they did well in
most garden soils we have here and that they were good eating as
fresh beans and some also dried and cooked up were good. this
year i planted a large number of plants of these (a thousand
plants is probably close) and we've been busy picking and shelling
when the weather cooperates and i've gotten to learn more about
them and their resistance to rot and if they are good as shelly
beans.

yesterday was a nice day where i was out picking the beans that
were ready and pulling up plants since they're pretty much done.
the pods that were still plump we took the pods off and i shelled
those out this morning to be cooked up as shelly beans. they're
a rather mild pinto bean flavor but the texture is more creamy
and yes, they're good eating. we had them as a late brunch in
our burritos.

i timed how long it took me to shell out a full bucket and
that was about 2hrs.

http://www.anthive.com/img/beans/thm...ellies_thm.jpg

i'm curious about the parents of PD. perhaps this picture has
a few clues (the markings/lines) and is similar to a bean picture
from a gardening forum where someone was talking about an out-
cross to Rio Zape.

the bean with the large splotch on it (in the middle) is the
only bean out of many thousands of Purple Dove that i've shelled
so far that has any kind of different or odd marking as compared
to the rest.

http://www.anthive.com/img/beans/thm...e_Dove_thm.jpg

so for the most part this bean is doing pretty well including
showing good resistant to rot troubles if the pods get wet. some
of my other beans don't do as well.

and did i mention purple flowers, red stems and veins in the
leaves, an upright but bush growing habit and good root
nodulation?

it's a pretty productive bean too even if the seeds are on the
small side they're still productive enough to be worth growing.

the deer didn't seem to target them heavily even though they
were grown outside the fenced gardens.

Japanese beetles love 'em though. i go through the gardens
each morning and hand pick off the beetles.

to recap, good bean, eat fresh for a few pickings and then
after that you can eat them as shellies or wait for them to
dry and eat them as cooked dry beans.

these are not a plump/thick bean, they steam up pretty quick
so they're probably not going to work well as a canning bean
which is what we don't do with beans here (we'd rather eat
them fresh or frozen). so i have not yet tried them frozen
yet and probably won't but if i do i'm sure i'll mention it.
after about a week to two weeks on the plant the pod will get
a fiberous and bitter taste to them. the pods are purple and
when cooked they'll turn green.

the water taken from cooked beans before it really gets
boiled is purple/blue/pink depending upon the pH of your water
and can be used as a pH indicator solution (similar to how red
cabbage juice). i already know our water here is a bit hard
as it does have calcium in it so when i tested it out with some
apple cider vinegar it turned pink.


songbird

songbird wrote:
....

picked almost all of the north garden now and have a
bucket and a half to sort and work on for the morning
hours. Mom wants to try them to make some bean soup
so we'll use them for that. they should work just
fine.


songbird

On 2020-10-07 12:47, songbird wrote:
i really enjoyed growing these the past three years. the first
year i only had a small sample to work with and to get the seed
supply built up. the second year i verified they did well in
most garden soils we have here and that they were good eating as
fresh beans and some also dried and cooked up were good. this
year i planted a large number of plants of these (a thousand
plants is probably close) and we've been busy picking and shelling
when the weather cooperates and i've gotten to learn more about
them and their resistance to rot and if they are good as shelly
beans.

yesterday was a nice day where i was out picking the beans that
were ready and pulling up plants since they're pretty much done.
the pods that were still plump we took the pods off and i shelled
those out this morning to be cooked up as shelly beans. they're
a rather mild pinto bean flavor but the texture is more creamy
and yes, they're good eating. we had them as a late brunch in
our burritos.

i timed how long it took me to shell out a full bucket and
that was about 2hrs.

http://www.anthive.com/img/beans/thm...ellies_thm.jpg

i'm curious about the parents of PD. perhaps this picture has
a few clues (the markings/lines) and is similar to a bean picture
from a gardening forum where someone was talking about an out-
cross to Rio Zape.

the bean with the large splotch on it (in the middle) is the
only bean out of many thousands of Purple Dove that i've shelled
so far that has any kind of different or odd marking as compared
to the rest.

http://www.anthive.com/img/beans/thm...e_Dove_thm.jpg

so for the most part this bean is doing pretty well including
showing good resistant to rot troubles if the pods get wet. some
of my other beans don't do as well.

and did i mention purple flowers, red stems and veins in the
leaves, an upright but bush growing habit and good root
nodulation?

it's a pretty productive bean too even if the seeds are on the
small side they're still productive enough to be worth growing.

the deer didn't seem to target them heavily even though they
were grown outside the fenced gardens.

Japanese beetles love 'em though. i go through the gardens
each morning and hand pick off the beetles.

to recap, good bean, eat fresh for a few pickings and then
after that you can eat them as shellies or wait for them to
dry and eat them as cooked dry beans.

these are not a plump/thick bean, they steam up pretty quick
so they're probably not going to work well as a canning bean
which is what we don't do with beans here (we'd rather eat
them fresh or frozen). so i have not yet tried them frozen
yet and probably won't but if i do i'm sure i'll mention it.
after about a week to two weeks on the plant the pod will get
a fiberous and bitter taste to them. the pods are purple and
when cooked they'll turn green.

the water taken from cooked beans before it really gets
boiled is purple/blue/pink depending upon the pH of your water
and can be used as a pH indicator solution (similar to how red
cabbage juice). i already know our water here is a bit hard
as it does have calcium in it so when i tested it out with some
apple cider vinegar it turned pink.


songbird


Gourds picture!

Too bad I can't eat beans (drug free diabetic)

T wrote:
....
Too bad I can't eat beans (drug free diabetic)

nothing i'm reading says beans are major trouble
for a diabetic if you don't overdo it. if they are
used to substitute for higher GI foods or those
without fiber they can help moderate blood sugar.
of course it depends a lot upon how they are made -
around here i make them plain (boil in water
without any salt) and they're going to be a lot
healthier than hot dogs, burgers or many other
foods.


songbird

On 2020-10-10 13:34, songbird wrote:
T wrote:
...
Too bad I can't eat beans (drug free diabetic)

nothing i'm reading says beans are major trouble
for a diabetic if you don't overdo it. if they are
used to substitute for higher GI foods or those
without fiber they can help moderate blood sugar.
of course it depends a lot upon how they are made -
around here i make them plain (boil in water
without any salt) and they're going to be a lot
healthier than hot dogs, burgers or many other
foods.


songbird

Hi Songbird,

Basically I am on what is called the "Historically Appropriate
Human Diet" or Ketogenic for short.

My morning blood sugar yesterday day at 89 mg/dL and this morning was 90
mg/dL. My lowest was 73 mg/dL. Glycogenesis
kicks in for me at about 75 mg/dL so I can not get low blood
sugar.

Keto's can go a lot lower before passing out as our
brains are converted to burning keytones and fatty acids.
But glycogenesis kicks in before we even get close.


I live and die by Glycemic Load:
https://en.wikipedia.org/wiki/Glycemic_load

I am
15 grams of carbs per meal
60 grams max per day. No sharing between meals
Glycemic Load 15 max per day
No subtracting fiber from carbs.

Polysaccharides (fiber) still converts into blood sugar,
although more slowly. This is why carb / fiber subtractors
do not lose weight.

Here are pinto beans:

Beans, pinto, mature seeds, cooked, boiled, with salt:
https://nutritiondata.self.com/facts...roducts/4430/2

1 cup:
Glycemic load 15 (my max for the day)
Carbs: 44.8 (way over 15 per meal)

Beans would be deadly for me.

Here is a long missive on beans:

https://www.marksdailyapple.com/wher...l-eating-plan/

I do miss beans some times. But I like having my feet and
legs attached to my body much more so.

A brother of a distant brother-in-law died last month on
the operating table to remove his legs. He either could not
kick the high glycemic carbohydrate addiction and
was using drugs to fool the blood sugar meter or
he did not get good medical advice (maybe both).

Most standard allopaths do not know how to treat T2.
Some do though. I got lucky. Odd though, most
chiropractors and almost all naturepaths do know how
to treat T2.

On 2020-10-11 12:40, T wrote:
Â*1Â*cup:
Â*Â*Â*Â*Â*Â*Â*GlycemicÂ*loadÂ*15Â*Â*(myÂ*maxÂ*for *theÂ*day)
Â*Â*Â*Â*Â*Â*Â*Carbs:Â*44.8Â*Â*Â*(wayÂ*overÂ*15Â*pe rÂ*meal)

Half my kingdom for a HIGH FAT, very low carb bean!