It's that time of the year again. The sunflower seeds are ripening
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| Black and Gold |
...and last winter's compost has rotted down ready to be added to the soil.
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| 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.
I'm always a bit worried about using dried beans and giving everyone food poisoning.
ReplyDeletePre-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
ReplyDeleteWhy 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!!
ReplyDeleteIt's a fiendish protein by the name of hamagglutinin that you get in raw beans but is rendered harmless with cooking.
DeleteI 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.