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April 09, 2007



I love Vermont Cranberry seeds, they're my absolute favorite to dry and cook mid-winter with a little garlic, some olive oil and herbs in the water. Delicious, creamy beans.


I'm excited to have them to cook with. I've only cooked with cranberry beans once before and they aren't that easy to come by around here as dried beans for eating. I'm really excited about expanding my bean options beyond the regular pinto, kidney, navy etc. that one typically finds dried in these parts.


I am trying to identify a variety of bush bean which I "liberated" from Mount Vernon last fall. I have been told it is a Vermont Cranberry Bean. Could you have a look at my blog entry "saving seed" and see what you think, please?

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