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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Jacob's Cattle Shelling Beans
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Jacob's Cattle shelling beans are only readily distinguished once they are removed from their shell and allowed to age. If the beans are harvested young, in green pods, they will be creamy white and mottled with pale pink tones. Once the bean's shell turns yellow or golden, the kidney shaped beans will become more deeply speckled with deep cranberry coloring and a glossy finish. A mature and dried Jacob's Cattle shelling bean develops a deep burgundy pattern resembling the hide of spotted Hereford cattle. Once cooked, the bean plumps up and it is splashed with tones resembling the color of pinto beans. The beans flavoring is fruity, rich and nutty, its consistency, dense and meaty. Jacobs Cattle shelling beans are edible at all periods of maturity, though the pods only edible when young and green.
Jacob's Cattle shelling beans are available in late summer through early fall.
The Jacob’s Cattle bean, botanical classification Phaseolus vulgaris, is also called a Trout bean or an Appaloosa bean, but Jacob’s Cattle bean is the original name given to the variety. It is a bush bean variety whose beans all mature at simultaneous rates, generally within 90 days of sowing. Fully mature plants are harvested all at once; generally the entire plant is excavated from the field and pods removed. The plant's beans serve a dual purpose as food and seed. Dried beans can be saved for future planting the following season.
Though Jacob's Cattle shelling beans can be eaten raw when young, they are most suited as a soup and cassoulet bean as the beans hold their shape under long cooking, stand up well to plenty of seasoning, and possess a rich aroma when slow cooked. Cooking times will be shorter and soaking is not required when fresh. Complimentary pairings include black beans, ham, corn, chiles, tomatoes, chicken, garlic, oregano, stewed pork, cooked eggs, cream, cilantro, melting and fresh cheeses, vinegar, roasted fish, bitter and mild greens, butter and olive oil. When cooking a pot of Jacob's Cattle shelling beans, it is recommended to reserve the broth, which is known as "pot liquor" and often considered to be as good as the bean itself.
The first domesticated bean is of New World origin and was fist cultivated in Ancient Andes. The Jacob's Cattle bean is an heirloom of Prince Edward Island. Though no perfect facts point to its cultivated origins, myth and legend has it that it was cultivated by the Passamaquoddy Indians during the 17th Century. Shelling beans were a quintessential foundation of Native American agriculture. Jacob's Cattle shelling beans are one of hundreds of heirloom shelling bean varieties that are native to North America, though many have disappeared from the agricultural landscape. Jacob's Cattle shelling beans are a perfect example. They were once common and then went into obscurity as improved varieties became commonplace. The late 20th Century has brought a resurgence of heirloom beans and because of Jacob's Cattle's unique appearance and productive yields, it is becoming a relevant shelling bean once again. It can be found at farmers markets and via specialty stores.
Recipes that include Jacob's Cattle Shelling Beans. One is easiest, three is harder.
|Delish||Chunky Jacob's Cattle Bean Soup with Ham and Kale|