Posted on 01/01/2016 8:36:56 AM PST by Popman
“They are now available commercially at most stores as Anasazi beans and I highly recommend them.”
They certainly are good, and they cook faster than other varieties. I grew them for a number of years in the early 90’s as my ‘main’ bean variety. I haven’t thought about them in years, now that you’ve reminded me, I may have to plant some again this spring. For some reason, I went back to pintos as my staple bean. Just finished a plate of pintos with corn tortillas for lunch. Thanks for reminding me of them.
I’ve found that no beans require soaking. They all cook up fine just simmering them for a few hours.
“This is interesting. I guess it probably indicates that my five year old packages of swiss chard & pea seeds are not necessarily bad.”
Seed shelf life all depends on the variety of seed and how the seed is stored. A basic rule of thumb for seeds stored in a drawer or closet is the smaller, softer seeds lose their ability to germinate much faster than larger and harder seeds.
GMO and breeding are two entirely different things. Gene splicing is not cross polinating.
Retro viruses are not your friend.
Have you tried cooking them?
Mash and season cauliflower like mashed potatoes, yum.
Knew someone who freaked over making cauliflower like mashed potatoes. Screeched it was low carb and she’d never feed her family low carb. Of course, she fed her family boiled cauliflower florets 3-4 times a week with the same seasonings. Who knew the mere act of mashing changed the entire chemical make up. Must be the same sheeple who believe putting on a dress and high heels turns a XY into a XX. It’s the Cauliflower Jenner Syndrome. That was just the tip of her iceberg.
Just because we've deciphered the genetic alphabet doesn't mean we can read and understand DNA. While we think we have an understanding of some DNA, such understanding is in its infancy. Writing DNA and pretending we understand the full impact of what we're writing is simply an act of pure hubris at this stage of technology. That is the main argument against GMO. It's the same argument the many currently make about the potential dangers of so-called "strong" AI.
It does not sound like they will be widely distributed.
see story.
http://seedkeeping.tumblr.com/post/103473484432/gete-okosomin-cool-old-squash-cucurbita
and
http://welrp.org/indigenous-seed-library
If you are looking for heirloom varieties you could look at:
(Check out their black carrots!)
Until some rule changes by the O admin this was a place where people would exchange old heirloom varieties. Now you have to buy them.
Huge maneating squashes will terrorize everyone on the island.
Well, maybe we need to undermine them by calling it something else...like "artificial gene splicing" (AGS)
The story that accompanied the "Gete~Okosomin" squash seeds was that they were found in a clay ball at an archaeological excavation near the Wisconsin~Illinois border. It went on to suggest that the dating of the clay ball indicated that the seeds were more than 800 years old. The story captured the imagination of seed savers and gardeners across the continent. It is a good story, but is it true?
When asked, Kenton Lobe, instructor in international development studies and one of the CMU Farm's founders, smiles. "The truth of the story of these squash seeds is still emerging," he said. Further digging into the history reveals that they were originally gifted to David Wrone, a University of Wisconsin emeritus historian, by some elder women gardeners from the Miami Nation in Indiana in 1995.
Taller Cinese men with decent size penises, and less slanty eyes! Oh wait, that's white guys...never mind.
Great minds . . . :-)
You are so right about this bean...And a lot less gas-causing than other pinto beans...
https://www.anasazibeans.com/index.html
Sweeter and more toothsome than regular pintos...Great in any Mexican dish where beans are called for and especially good with ham in a slow cooker...
Available in bulk direct from Dove Creek, CO...
Here's a photo of a fine leather portmanteau. The portmanteau you created and posted is finer.
It seems unlikely that a particularly popular variety of squash or any other plant would become “extinct”. If it was any good the seeds would be widespread and unlikely to be lost. I imagine that the varieties that taste bad, grow poorly or are hard to store would be more likely to disappear.
If they don't ship well or store well you won't find many of them - except maybe in old farm gardens.
Can’t stand cauliflower either. Love broccoli but can’t stand the texture of cauliflower. Doesn’t matter how you fix it, it still has a grainy texture that I find disagreeable. Did I tell you I can’t stand oatmeal either? Same issue, not the taste, the texture.
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