Wednesday, 29 October 2014

Black Gold Red Wonder

It's that time of the year again.  The sunflower seeds are ripening

Black and Gold

...and last winter's compost has rotted down ready to be added to the soil. 

Black Gold

I've finally harvested the Canadian Wonder beans:

These dried on the stalk this year (except for a week in a string bag in the kitchen just to be sure).  They are a great crop requiring little attention, and store for ages.  They really are better than shop bought dried beans or tinned ones.  Take my word for it.


  1. I'm always a bit worried about using dried beans and giving everyone food poisoning.

  2. Pre-boiled for 10 mins you can rest easy. Beans are keeping millions of people fed. Also home grown ones taste wonderfully meaty/floury, delicate but robust.... sort of ...beany

  3. Why would you poison someone from using dried beans?? Not that I have ever used beans in my cooking ...maybe I should be a little more adventurous!!

    1. It's a fiendish protein by the name of hamagglutinin that you get in raw beans but is rendered harmless with cooking.

      I have a pet theory that this might be to do with the magic fungiside ingredient in bean pods that stop the beans rotting before they dry.