There’s few things I get more excited about than putting up food. Canning is one of our favorite ways to preserve the harvest. This week’s blog hop is a little different, we’re featuring how to pressure can asparagus from Taylor Made Ranch and wait for it… a huge canning giveaway. Like All American Pressure Canner Huge!
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This is one of my favorite days of the year. Heirloom seeds are one of my passions. They can be saved year to year, cutting seed costs to zero, making you self-reliant, no worries of GMO’s, more flavor, more unique options, and the stories behind some of them are incredible. Heirloom seeds are a living story or our ancestors and the God who made them. @MelissaKNorris http://ctt.ec/7fd86+ #giveaway #gardening Click to Tweet
My grandparents moved from North Carolina to Washington state in 1941. They traveled with two other families on the back of flat-bed truck they converted to a camper with bunks.
Can you imagine the cramped quarters? Packing space was limited to say the least. But my grandparents brought with them a packet of their pole green beans, October beans, and a cast iron skillet. We’ve always referred to them as tarheel green beans.
When my husband and I were dating, he came to meet my parents for the first time. He told me he didn’t care for green beans, so when my mom passed the pot of green beans, I was surprised he took a serving. After eating his beans, he helped himself to more. I leaned over and whispered, “You don’t have to eat more.” I thought he just wanted to impress my parents.
He replied, “These are the best beans I’ve ever eaten. I don’t like other green beans, but I love these.” Heirloom plants are like that, more flavor than their hybrid counterparts.
Tarheel pole beans grace many a garden in our valley. These beans can’t be bought in a store, either the seeds or the harvest. I’ve scoured the heirloom seed catalogs and websites and have never seen these beans available.
In my quest to eliminate processed foods, I’m learning how to make even more of my own food from scratch. Like many of you, I’m busy and some recipes take a lot of prepping or time. I canned up a bunch of our heirloom October beans this fall. I’ve used them in soups, chili, and casseroles, but decided to try them with tacos.
While I love our Tarheel Green Beans, the versatility of October beans make them a close second as my favorite. Like our Tarheel beans, this seed came from North Carolina. If you’re just venturing into heirloom seeds, beans are the perfect intro as you don’t have to worry about cross-pollination or fermenting when saving the seeds.
With spring feeling so far away, I decided we needed a little something to brighten our days before the sun comes out to play. (At least for those of who live in the Pacific Northwest, for those of you who already seeing sun, lucky people!)