FOR BETTER HEALTH Beans - for shelling, baking and drying.
See page 28 for state shipping restrictions.
Grow shelling or dried beans as you would grow bush beans, except harvest differently. Pick them at the green shell stage, or let them mature for dried beans. For a continuous supply, plant once a week for the first month of the season. A packet contains 2 oz., unless otherwise noted.
Culture.
01296 VERMONT CRANBERRY. Heir- loom New England shelling bean dating back to the 1700’s, unmatched for quality, reliability and hardiness. An attractive dried bean. Sweet, succulent beans can be used fresh (60 days) or dried (85 days). Brightly colored, red mottled, 6 in. long pods, cover vigorous, upright, bush-type plants. Pods open easily and yield 5 to 6 medium- sized, oval beans, light cranberry-colored and mot- tled with a dark burgundy. 60 days. (A) Pkt. $2.95; 3+ $2.75; (N) 1/2 lb. $8.50; (P) 1 lb. $14.50; 2+ $12.95 each; 5+ $11.75 each.
01269 FRENCH HORTICULTURAL. An excellent shelling bean renowned for its taste and shelling ease. A very hardy bush bean, with a semi-running habit, 18 in. tall, dependable and disease resistant. Preferred by many as a dry bean (90 days); however, we recommend it as a shelling bean. Freez- ing and canning qualities are superior. An heirloom bean of great American tradition, sometimes known as the Oc- tober Bean. 64 days. (A) Pkt. $2.85; 3+ $2.65; (N) 1/2 lb. $7.95; (P) 1 lb. $13.50; 2+ $12.50 each; 5+ $10.95 each.
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Turkey Craw &
Shumway’s Old-Fashioned Bean Soup Mix See Page 3.
01266 BESWEET EDIBLE SOYBEAN. Edamame beans are nutritious and delicious fresh or dried. An ear- ly variety that produces good yields of pods containing 2 to 3 large flavorful beans. Fresh beans are green, mature ones are yellow. High protein content. Just boil them fresh, and they slip right out of the pods. Bushy 30 in. plants like warm soil and plenty of moisture at time of bean development. 87 days. (A) Pkt. $3.50; 3+ $3.25 each; (N) 1/2 lb. $12.95; (P) 1 lb. $21.95; 2+ $19.95 each; 5+ $18.50 each.
01290 PINTO. Popular as a refried bean in Mexican cooking, in chili and in tacos. Most pods are borne close to crowns of short, half-runner-type plants. Beans are light buff, speckled with brown. 85 days to dry shell stage. (A) Pkt. $2.75; 3+ $2.55 each; (N) 1/2 lb. $7.50; (P) 1 lb. $12.50; 2+ $11.75 each; 5+ $10.75 each.
01240 YELLOW INDIAN WOMAN. Originally discovered by a Swedish family and a rare heirloom bean now found in Native American communities in Montana. A small, yellowish-gold bean that is creamy when cooked, with flavor similar to Pinto and Black beans. Holds its shape while cooking, making it ideal for slow cooked dishes. Well-adapted to short grow- ing seasons. 60 days. (A) Pkt. $2.95; 3+ $2.75; (N) 1/2 lb. $8.50; (P) 1 lb. $14.50; 2+ $12.95 each; 5+ $11.75 each.
01275
blotches, held aloft by 24 in. plants. Equally good as a shell bean or as a dry bean. 85 days. (A) Pkt. $2.95; 3+ $2.75; (N) 1/2 lb. $8.50; (P) 1 lb. $14.50; 2+ $12.95 each; 5+ $11.75 each.
01260 DARK RED KIDNEY.
01270 GREAT NORTHERN. Very popu- lar baking variety. Larger and longer than the Improved White Navy Bean. Grows well in most Northern climates and a favorite in the Mid- west. Plants are true bush, prolific and hardy. Pods are 3 to 4 in. long, filled with flavorful, large white seeds of excellent consistency. 85 days. (A) Pkt. $2.75; 3+ $2.55 each; (N) 1/2 lb. $7.50; (P) 1 lb. $12.50; 2+ $11.75 each; 5+ $10.75 each.
01241 TARBAIS. From the southern French village of Tarbais, this bean is un- commonly tender and thin-skinned, mak- ing it easy to cook and digest. The classi- cally delicious flavor of this bean has made its presence known in traditional French cuisine for centuries. Most notably used in cassoulet, an oven braised stew of sausage, meat and beans. 80 days. (A) Pkt. $2.95; 3+ $2.75; (N) 1/2 lb. $8.50; (P) 1 lb. $14.50; 2+ $12.95 each; 5+ $11.75 each.
01237 GOOD MOTHER STAL- LARD. Stays colorful, even after cooking! A family heirloom that’s been preserved for generations. Has a wonderful, rich and nutty flavor that is spectacular in cold salads, soups or side dishes. Pole-type plants yield an abundance of pods, each containing 5 to 6 beans. Widely adapted. (A) Pkt. $2.95; 3+ $2.75; (N) 1/2 lb. $8.50; (P) 1 lb. $14.50; 2+ $12.95 each; 5+ $11.75 each.
good old-fashioned variety is the largest and perhaps best of all the baking beans. One of the best variet- ies we know for use as a dry bean. Produces large, flat, green pods, filled with huge, red, kidney-shaped beans
This
Dog Bean, Dalmatian Bean, and Anasazi Bean are just a few. Pure white beans are splashed with deep maroon
JACOB’S CATTLE. Favored by New England cooks for baked bean recipes because the beans soak up fla- vors superbly while re- taining their own iden- tity. An heirloom bean so old, its origin is unknown – but its “nicknames” are many: Trout Bean, Coach
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that are rich in flavor. Excellent flavor when baked, boiled, used in soups and in Mexican dishes. 95 days. (A) Pkt. $2.75; 3+ $2.55 each; (N) 1/2 lb. $7.50; (P) 1 lb. $12.50; 2+ $11.75 each; 5+ $10.75 each.
KIDNEY'. A highly productive large white Italian bean. Cannellini is often called the "White Kidney" bean due to its large kidney shaped seeds. It is interest- ing to mix it with Red Kidneys, or use it in place of, when making chili. A terrific soup bean that’s also wonderful for baking. Vig- orous plants grow to 24 in. 100 days. (A) Pkt. $2.95; 3+ $2.75; (N) 1/2 lb. $8.50; (P) 1 lb. $14.50; 2+ $12.95 each; 5+ $11.75 each.
01259 CANNELLINI 'WHITE
01271 GARBANZO. These are the big hazelnut-looking tan colored beans you find on good salad bars. Also called Chick Peas. This large round bean holds its shape well after cooking. Plants are erect and bush-type, but look different than other beans. Use them as a green-shell bean or allow them to dry for storage. Tolerates dry growing conditions. Nutty flavor adds nice touch to salads. 65 days. (A) Pkt. $2.75; 3+ $2.55 each; (N) 1/2 lb. $7.50; (P) 1 lb. $12.50; 2+ $11.75 each; 5+ $10.75 each.
01253 BLACK TURTLE. Makes the best black bean soup this side of Jamaica. Delicious ingredient for black beans and rice topped with guacamole. This variety is used a lot in Latin American and Caribbean cuisines. Vigorous bush-type plants set a heavy load of pods with 7 to 8 beans per pod. Young pods are crisp and tender as snap beans when picked real early, but this is mainly a shell bean. Cooked beans make a nice addition to homemade salsa. 85 days. (A) Pkt. $2.75; 3+ $2.55 each; (N) 1/2 lb. $7.50; (P) 1 lb. $12.50; 2+ $11.75 each; 5+ $10.75 each.
83006 BEAN AND PEA SHELLER. Fast and easy shelling with no waste or mashing. Power can be supplied by your portable electric mixer, or use the manual crank which is included. Shell a bushel in 30 min- utes. Long-lasting steel construction, tough plastic gears and specially de- signed serrated rollers make this a reliable, long-lasting sheller. Easy to clean and store. Ideal for small family use. $49.95 each.
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