Hank's X-tra Special Baking Bean
Certified Organic Seed
A regional heirloom from Ghent, New York.
A few years ago, there were only a few pounds of this bean in existence. A creamy legume selected and beloved by Hank Losee, a gardener in Ghent, New York, the bean was rediscovered by his daughter Peg and has now made a grand comeback, even landing in the pages of The New Yorker. It’s all thanks to a unique collaboration across the Hudson Valley, one that brought together Glynwood, the Hudson Valley Seed Company, and Hudson Valley chefs and farmers. The result is a new program called Kitchen Cultivars, which uses the power of local cuisine to ensure the existence of regionally selected and produced seed varieties.
|Art Pack (25 seeds)||$3.95||In Stock|
|25 Seeds||$2.95||Out of Stock|
|150 Seeds||$7.50||In Stock|
|450 Seeds||$12.95||In Stock|
Inoculate beans before sowing to boost the nitrogen levels. You can find inoculant at your local garden center. Sow bean seeds 3-4" apart in the row around the 3rd week of May. Bush beans begin to bear in about 50 days, and their crop is produced in one brief burst lasting about 2 weeks; succession sow every 2-3 weeks for the first half of the season. Let the plant mature; pods will dry on the plant towards the end of summer. Pull the plants up by the roots and allow to air dry under cover if prolonged wet or cold weather sets in early. Once fully dry, shake plants back and forth within a plastic garbage can; the beans will release from their pods and settle in the bottom of the pail. To cook, soak at least six hours and then boil until tender.
|Days to Germination||3-10 days|
|Days to Maturity||98 days|
|Spacing in Row||4-8"|
|Spacing Between Rows||18-24"|
|Height at Maturity||18"|
|Sun Preference||Full Sun|
Artwork by Melissa Washburn.