Bean : Good Mother Stallard
Creamy texture and hearty, nutty flavor, superb baked
Gorgeous, plump maroon-and-white beans are great in soups, where their creamy texture and hearty, nutty flavor really shine. Generations of gardeners have grown this pole variety that yields 5-6 beans per pod - outstandingly productive! Originally introduced by our friend Glenn Drowns. Superior in baked beans, and also makes a fine shell bean.Fabaceae Phaseolus vulgaris
Watch for the pods to shrivel and dry on the vine.
A completely dry bean should shatter when crushed. If you can make a mark with your fingernail they aren't dry enough.
When and How
These are gathered after the pods have shriveled and dried on the vines (you can sometimes hear the seeds rattle). If you have only a small quantity they can be gathered by individual pods, but for larger harvests pick the whole plants and lay them on a tarp to dry. Carefully thresh out the seeds to free them from the pods and then dry thoroughly.
Maroon and white
Beans are rich in iron and potassium.