Monthly Archives: November 2018

Italian Hulled Barley

This one is a bit of a mystery. I found the seed mixed in with my original strain of Timilia Italian Wheat from Italy. I have since grown this barley out and found it to be very productive. It is … Continue reading

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Dieckmann Yellow-Green Soybean

This is a German variety also known as “Dieckmann Grungelbe”. Its history dates back prior to 1946 and may have been bred in Germany. I have found resources citing this variety as one trialed for suitability for soymeal, flour, grits … Continue reading

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Jin Yue Huang Soybean

This is a historical variety from China. I obtained my initial seed stock from Joseph Simcox in 2016. Jin Yue Huang is a fairly compact variety reaching 35″ tall and stays upright. The plants mature late at over 130 days … Continue reading

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Shirofumi Soybean

This is a great soybean for edamame production! Shirofumi is a large bushy plant reaching 40″ in height. The plants stayed upright even during periods of heavy rainfall. Green pods began to form in mid August and fully matured by … Continue reading

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Green and Black Soybean

I am unsure of the history of this soybean. I believe it is from Japan and looks very similar to a variety named “Sakamotowase” from Hokkaido. Unlike that early and compact variety, the Green with Black Eyelash is very tall … Continue reading

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Early Brown Soybean

Early Brown is a cultivated variety from Japan. The plants were not as early maturing as some varieties like Manitoba Brown but all the beans were harvested by the end of September (123 days from planting). The plants are fairly … Continue reading

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Armenian Wheat Mixture

This is a mixture of 3 types of Armenian Wheat (Tritucum turgidum spp. carthlicum.)  This wheat is sometimes referred to as “Persian Wheat”. I obtained my original seed from Ruurd Walrecht in Sweden. It is a common practice in Europe to grow wheat … Continue reading

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Armenian Black Wheat

Tritucum turgidum spp. carthlicum. This wheat is sometimes referred to as “Persian Wheat”. It is related to Kamut but is not suitable for leavened breads, only flatbreads. It is also excellent in cakes, cookies or soups and as a grain pilaf. It originated … Continue reading

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Verdolino Beans

Verdolino is a landrace soup bean from the Sarconi, a municipality in the heart of the Lucaniai region of Italy. I obtained my seed from Italy in 2016. These beans are famous for their tender skins and excellent, delicate taste. … Continue reading

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Del Burro Beans

I obtained seed for this variety from Italy. Burro means butter in Italian but these dry beans are not to be confused with what we call “butter beans” here in the US; those are lima beans. Del Burro is Phaseolus vulgaris, … Continue reading

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