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Post by macmex on Jun 19, 2018 18:53:15 GMT -6
Flossie Powell was introduced into the Seed Savers Exchange, in the 80’s by Harold R. Martin of Hopkinsville, KY who got it from an aunt named Ethel Martin. Ethel Martin, in turn, received her start of seed from Flossie Powell in 1922. Harold Martin gave me an unsolicited sample of this seed in 1995. It was his favorite garden variety and he sent it along with some other seeds I had requested. Since the seed was not spectacular in appearance I was not that enthusiastic about it, but decided to try growing it, since, in the area of Mexico we were living in, at that time, had no limas at all. Flossie Powell’s produced like “gang busters!” It also resisted white alkali conditions, which were a problem in our area. I grew this variety, especially as a divider between p. vulgaris varieties right up until 2000. We left Mexico in 2001. I would have to check my records, but I know I lost my last viable seed sometime after we moved to Oklahoma in 2005. God only knows where that jar of seed ended up!
This spring, Anthony (a.k.a. as "Moose" on this forum) obtained seed and sent me some. It took me a couple of weeks to get it planted, but I now have three poles of it growing. I'm excited! Should have taken pictures of the seed before planting, but I forgot.
Seed is medium sized, somewhat chunky seed, light tan with brown & red markings. Some sources report their seed is a mixture of white, tan or purple, all with brown and purple speckles. Yields under adverse conditions.
Yields dry seed in 100 days.
Flowers: white
Back around 2002 there were several members of the Seed Savers Exchange offering this variety. It's been some time now since I've seen it offered. To me, this drives home the importance of long term preservation of varieties. They can be lost all too easily.
Here's a picture of some seedlings 6/17/2018
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Post by hmoosek on Jun 21, 2018 19:26:44 GMT -6
I'm glad they are doing well for you. This heat has sure taken its toll on my beans. most of my plants have flat out wilted and died in spite of daily to every other day soakings. I have a couple of Chestnut Flavored and a couple of Oaxacan Cream but they look bad. I dunno.
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Post by macmex on Jun 22, 2018 6:11:22 GMT -6
Hope you can replant for a fall crop. The heat is brutal.
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Post by macmex on Aug 15, 2018 19:17:57 GMT -6
Flossie Powell is looking good! The plants are starting to set pods in abundance.
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Post by macmex on Sept 3, 2018 5:31:49 GMT -6
Flossie Powell and Tarahumara Pink Green Bean are planted beside my milking shed. Every evening, when I finish milking, I glance over and look at what I have going in that garden. Often, I step into the garden to get a closer look. Yesterday evening I thought I spotted a brown pod on Flossie Powell, so I went over to see. I found over a dozen dried pods, which surprised me, as I thought i'd have spotted them before there were dozen. That's 83 days from the day I planted them. I shelled out the seed and took these pictures. Now I have as much seed as Moose sent me this spring.
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Post by hmoosek on Sept 8, 2018 8:52:48 GMT -6
Yea, You're back in business. I was happy I could find you a source. So many beans, so little time. Annette just hooked me up with some more Pienky Jas. I lost mine this year, the heat killed them quick!
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Post by philagardener on Sept 17, 2018 4:10:48 GMT -6
Looking great, macmex ! More to come, I am sure!
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Post by hmoosek on Oct 28, 2021 20:05:20 GMT -6
George, How do you like to eat these? I mean do you like them as Shelly or wait till dried?
Don’t laugh, but I don’t really like the green Lima beans I’ve tried, but I absolutely love them once dried and I know them as Butterbeans.
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Post by macmex on Oct 29, 2021 6:23:25 GMT -6
I have almost no objection to eating anything that any other person on the planet enjoys but I have to say that a serving of green limas (butterbeans) isn't very high on my wish list. I do enjoy these cooked as dry beans with a bit of pork in them. I also enjoy them mixed into a pot of soup.
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Post by hmoosek on Oct 29, 2021 8:26:29 GMT -6
I have almost no objection to eating anything that any other person on the planet enjoys but I have to say that a serving of green limas (butterbeans) isn't very high on my wish list. I do enjoy these cooked as dry beans with a bit of pork in them. I also enjoy them mixed into a pot of soup. Yes, the green limas just don’t appeal to me either. We carve a ham about once every month or two. The ham bone is saved for a pot of beans. Mayocoba is quickly becoming a favorite of mine. They are as versatile as pinto and make a pot of thick, rich, soup. In fact, night before last I had a big bowl with a hunk of cornbread.
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Post by heavyhitterokra on Oct 29, 2021 19:35:41 GMT -6
I don't feel so bad now. My great-grandpa used to grow lima beans and was very proud of them too. I used to help him in his garden when I was a kid and he'd always cook up something that we were growing out there for our lunch. He would cook up a mess of his lima beans for the two of us, along with a skillet of cornbread quite often in summer. I never told him, but lima beans were not a thing I much enjoyed.
I sure have some good memories of lots of good, quality gardening time spent with him though. One of my favorite memories was of he and I living off of canned peaches and fresh cantaloupe, while camping out of the back of his old '55 Chevy truck.
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Post by heavyhitterokra on Oct 31, 2021 21:31:13 GMT -6
Bon,
My great grand-dad used to bake his cornbread in a dutch Oven with coals piled on the lid. I've eaten some really good peach cobbler cooked outdoors by baking it in a Dutch Oven with coals on the lid too. His skillet cornbread was just baked inside a greased 8" inch skillet in the oven inside his house. He used to cook for his dogs too. He'd use leftover cornbread as the base to cook up pots of table scraps to feed them just about every day. He loved his hounds like they were his own children. Lots of great memories.
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Post by heavyhitterokra on Oct 31, 2021 22:43:30 GMT -6
Dutch Oven Corn Bread
I love watching this guy's videos. If you look just beyond the tabletop you can see that the grub box is sitting in the back of his chuck wagon. We've had some of these guys from the Mid-America Chuck Wagon Association do the cooking for us on a cowboy camping trip in years past. Talk about puttin' on a spread! They set out to cook 200 pounds of pork in four, 25-gallon pots the first day of the campout. To accomplish that, they set two long pieces of angle iron on the ground, side by side, about 12" inches apart, peak side up, like two upsidedown 'Vs' /\ /\ then shoveled hickory and oak coals down the center between the two peaks. Then, they set their cast iron cook pots on the peaks of the angle iron and slid them over the coals, using the angle iron to fit up between the legs of the cast iron pots. Once the pots were set up, they dumped in large amounts of hog lard and started adding in meat and spices. As the coals burnt down, they added short logs between the angle irons to keep the temperature regulated. By supper time that evening, we had some of the best 'hog-fry' pork I've ever eaten. While that was simmering, they cooked up brown beans, Dutch Oven biscuits, Dutch Oven fried potatoes, dutch Oven cornbread, and Dutch Oven peach cobbler for dessert. We ate like Kings that night!
The next morning, they were back to getting the fires stoked up by 3:00 am in order to have breakfast ready at 6:00 am. That was my first time to see scrambled eggs being cooked in a wok the size of a satellite dish. To stir this, they had ground the cutting edge of a garden hoe to fit the contour of the wok that was suspended over an open fire. They fried the bacon first, stirring it with the modified hoe, then used some of the bacon grease to fry eggs. There were Dutch Ovens full of biscuits sitting up on horseshoe trivets everywhere! I sure do miss those days.
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Post by hmoosek on Nov 1, 2021 16:39:59 GMT -6
I’ve got lots of experience and lots of recipes cooking outside in a Dutch Oven.
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Post by heavyhitterokra on Nov 2, 2021 11:47:44 GMT -6
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