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.
One of the joys of gardening is being able to share with family and friends. While I can’t share my produce with all of you, I can share my heirloom Tarheel green bean seed. It’s been in my family for approximately a hundred years going back to my great-grandparents and beyond.
Heirloom Seed & Book Giveaway @MelissaKNorris
I’m so excited to announce the release of my new ebook Heirloom Gardening Guide-Plant to Save Money. Not only do I feel it’s a valuable resource for folks wanting to grow heirloom plants, become more self-sustainable, and preserve their own food, but it’s FREE!
Chances are you’ve heard the term GMO (genetically modified organism) lately. In most cases this is in reference to scientists and major farmers growing plants that have been genetically modified. This is very different from hybrid seeds. Genetically modified seeds are injected with DNA from completely unrelated species. I’m talking animal cells, bacteria, and even viruses.