Beans
Five heirloom dry bean varieties, each with distinct markings, flavor, and texture. All are open-pollinated and well-suited to home garden production.
5 varieties available this season
$6 per plant · 3 for $15
Calypso
Originally from the Caribbean. One of the best beans for baking and soups, with striking round black-and-white seeds borne heavily on strong 15" plants. Averages 4–5 seeds per pod and adapts well to all growing conditions. Cook long and slow at low heat to keep texture and flavor at their peak. Try them in your favorite baked beans recipe, as a side to Caribbean dishes, or tossed into a bean stew with chicken, pork, or oxtail.
Good Mother Stallard
This productive dry bean's rich, meaty flavor and velvety texture make it a must for hearty soups. Named for Carrie Belle Stallard of Wise County, Virginia, it dates to at least the 1930s. Produces 5–6 maroon-and-white seeds per pod. A pole habit — does best grown on a trellis, teepee, or other support. Cook long and slow at low heat. Works beautifully as a side for roasted sausage or mushrooms, in a soup with ham and kale, or even in chili.
Hidatsa Shield Figure
From the Hidatsa tribe, who raised corn, squash, beans, and sunflowers in the Missouri River Valley of North Dakota. Shield Figure beans are described in Buffalo Bird Woman's Garden (1917) and were added to Slow Food USA's Ark of Taste in 2005. A very productive variety. Cook long and slow at low heat — they can be substituted in any recipe calling for white or pinto beans, such as soup or stew.
Lina Sisco's Bird Egg (organic)
A family heirloom brought to Missouri by covered wagon in the 1880s by Lina Sisco's grandmother. Lina was one of the six original members of Seed Savers Exchange, founded in 1975. Large tan bean with maroon markings. A horticultural type used as a dry bean.
Tiger's Eye
Originally from Chile or Argentina. Wonderfully rich flavor and smooth texture — very tender skins that almost disappear when cooked. Great for chili or refried beans, and can also be used as fresh shell beans. Productive 24" plants. Cook long and slow at low heat. A versatile substitute in any recipe calling for white or pinto beans.
Available weekends in May · 10am–2pm Saturdays & Sundays · Or by appointment