Beefy Resilient Grex
Beefy Resilient Grex
The plants are short-vined in type, and hold their pods up off the ground so can be handled like a bush type. To harvest I clip or pull plants and roll up the tangled row-shaped mat of beans. About 3⁄4 of the beans are black; the rest are brown, tan, gold, or speckled. Maturity is a little later than ‘Gaucho’ but still quite early. (Presumably there will be continuing segregation for plant type, maturity, drought resistance, disease resistance, and bean color and flavor.) I am selecting gently for earliness (by eliminating any plants that are not dry along with the main crop) but not selecting otherwise. Save seed from the plants that do best for you and breed your own unique varieties adapted to your own needs and conditions. Or just use as a mix, as I am. This should be particularly good material from which to select varieties for short-seasons, cool or cold or hot summer weather, drought hardiness, yield, and disease resistance. (Note: This is essentially the same material I sold last year as ‘Resilient Bean Breeder F3’. It has now earned a name and permenent place in my garden.) To cook Beefy Resilients I soak for 24 hours with adequate stirs and occasional water changes; soaking time is variable, but they all swell completely in that time. Cooking time is uniform, about 45 minutes." Average 30 seeds per packet
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