Bean, Vermont Cranberry Shell
(Phaseolus Vulgaris) A truly Indigenous bean, likely bred by Native Americans in New England. This is our family favorite shell bean for taste. Cooks into a creamy rich tasting flavor we love. Good for soups, stews, chili, baked or just plain boiled - they never disappoint! The true red cranberry bean is listed on Slow Food’s Ark of Taste.
Planting suggestions: Direct-sow in garden when soil has warmed as these beans will not tolerate frost. Soak seeds for 24 hours to aid germination. Sow seeds 1” down, 3-4” apart, and in rows 24-30” apart. The cranberry bean prefers full sun and should be given a trellis. Matures in about 100 days. For fresh “snap” beans, pick when seeds begin to fatten in the pod. Later, when the pod has toughened, beans are still edible as shelling beans. Finally, when the pods are brown and crispy, you have dry soup beans.
Contains at least 50 seeds.
