As I grouped vegetables by type I came to the end and saw corn and beans and peas hadn’t found a home. These oddballs paired together nicely, so here they are on their own page. Such staples as fresh and dried crops, they’re deserving of a highlight anyhow.
Corn, beans, and peas we grow:
In the past we’ve grown several types of dry beans and shared them as a mix. Currently we grow Wolverine’s Orca Bean sourced from our friends at Adaptive Seeds.
Storage Tips: Dry beans should be stored in a cool, dark place. If not used quickly, consider storing them in the freezer for freshness.
We grow a couple of varieties of corn for grinding into flour and polenta including Cascade Ruby Gold and Painted Mountain.
Storage Tips: Freshly ground corn flour should be stored in the refrigerator or freezer to lengthen the shelf life.
We grow several varieties of sugar snap peas and also enjoy sharing pea tendrils sometimes in the CSA.
We also love purple hulled peas, black-eyed peas, English peas and various shelling peas but find it hard to ever grow and harvest enough for everyone.
Storage Tips: Refrigerate in a plastic bag – do not wash until ready to use. To freeze, rinse thoroughly, de-stem and leave whole. Blanch in boiling water for 1 1/2 minutes and plunge in cold ice water. Drain off excess water and freeze in airtight container.
We’ve grown several types of popcorn in the past. Sometimes we share it on the cob and other times we’ll share just the kernels.
Storage Tips: Popcorn should be taken off the cob and stored in a cool, dry location.
Snap beans bring back memories of my grandma’s kitchen table and snapping beans together. We grow several varieties and colors including the delightful purple striped Dragon’s Tongue bean.
Storage Tips: Store unwashed in a perforated plastic bag in the refrigerator. Best when eaten within a week.
We’ve trialed many varities of sweet corn over the years and settled on two bicolor types that give us a good harvest window over a month. They’re sweet but not too sweet, ya know?
Storage Tips: Cut off the shank of the corn — the knobby extension protruding from the end of the corn ear where it connects to the stalk. This is one of the best places for worms to develop, and removing the shank with a knife will extend the life of the corn. Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures.