Each Mekanzou is less than two inches in length. Mekanzou offer a slightly sweet taste and tender texture when young. Older sprouts will be more fibrous and have a slightly bitter aftertaste
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Rattlesnake Shelling Beans
Inventory, lb : 0
This item was last sold on : 09/03/13
|McGrath Family Farms||Homepage|
Rattlesnake Shelling beans are available during the summer and fall.
Rattlesnake Shelling beans (Rattlesnake Shelling beans) are a pole bean variety and member of the Fabaceae family. Rattlesnake Shelling beans are not called Rattlesnake beans because the beans resemble the markings of a rattlesnake, rather because of the bean pods' growth habit. They climb, twist and coil like a rattlesnake, as they grow. The beans are either sold for fresh eating or left to dry on the vine. Once fully dried, the plants are harvested; generally the entire plant is excavated from the field and pods removed.
Rattlesnake Shelling beans are distinguished by their unique variegated marbling of purple and green on the beans' pods. The beans themselves are ivory white when young and fresh and as they mature, they develop mottled markings of buff and chestnut tones. The beans are smooth, semi oval and curved. Young and fresh, the beans carry the trademark flavors of crisp string beans. Once mature and cooked, the beans are plump and meaty, they hold their shape and their flavors are rich and fruity.
Rattlesnake Shelling beans are often classified as a "dry bean" because they are most often used, once dried, as a chili and casserole bean. The beans can be utilized fresh, though, for many different culinary purposes. They can be blanched or sauteed whole and eaten like a green bean. Shelled beans can become the signature ingredient soups, tacos and salads. They can also serve as an accompaniment to grilled fish and meats. Complimentary ingredients include other Shelling beans such as Cannelini and Black Turtle beans, garlic, shallots, herbs such as thyme, cilantro and arugula, fresh and aged cheeses, eggs, butter, olive oil, pork, lamb and seafood such as prawns and crab.
Rattlesnake Shelling beans are a hybrid offspring of the Pinto bean. They are a prolific producer with vines reaching 10 feet in height. Rattlesnake Shelling beans thrive in hot and even humid climates. They are cultivated throughout the Western and Southern regions of North America. Rattlesnake Shelling beans are open-pollinated and beans are saved and stored to be planted to serve as the seed for crops for future seasons.
Recipes that include Rattlesnake Shelling Beans. One is easiest, three is harder.
|The Kitchn||Fresh Shell Bean and Sage Spread|
|iFood||Rattlesnake Beans & Bacon|
|A Simpler Place in Time||Rattlesnake Beans with Olive Tapenade|
|My Own Sweet Thyme||Rattlesnake Beans in Heirloom Tomato Vinaigrette|