Tiger Eye Soybean

I have zero historical information about this very unusual soybean. I obtained my initial seed stock from Joseph Simcox in 2016. Based on the growth habit of this plant I can be fairly certain it is not any type of modern cultivar. The plants are very tall with branches that easily lodge and “droop” over. I would best describe the plants as “gangly” in appearance. This soybean is very late maturing at 130 – 140 days from planting.

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Ogemaw Soybean

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Verde Garbanzo Bean

Verde is a small garbanzo bean (chickpea) from India which has greenish seeds when fully mature. I received my initial seed stock for this variety from Max Nunziata, Italy.

The plants are not large, averaging about 2′ tall. They can be grown in a row with support or grown in close proximity to one another in a bed, where they will help to support each other, similar to field peas. They grow slowly and need to be kept weed free until established. I direct seeded on April 13th, and harvested the whole plants around the middle of July, once 3/4 of the pods were dry. I hung the plants for another 3 weeks until fully dry, before threshing. Germination is slow. *I will be adding this variety to my Garbanzo Composite Mix in future grow-outs.

I have a very limited amount of seed available for this season.

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Starry Night Tepary Bean

This northern adapted tepary bean was shared with me from the folks at Linnaea Farm on Cortes Island, BC. It is a selection from Mitla Black, originally from Oaxaca Mexico. The seed I planter were all Black and white speckled. What I harvested was 3 distinct types, black, black and white, and a reddish brown. Tepary beans are known for their drought tolerance, but I can state that this variety was also tolerant of a wet spring, humid summer and wet fall. The only issue is that the maturing beans can split their pods before fully drying down. This seemed to be more of an issue near the end of the harvest window, which started in early September and lasted until the first of October.

Starry Night begins maturing 100 days from planting. They will require a strong trellis, as they grow to about 7 foot tall.

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Black Flat Soybean

I believe I have narrowed down the identity of this unusual Japanese soybean to 2 possibilities, either Kura Hira Mame (black flat soybean) or Gangui Black Soybean, which loosely translates to “goose-bite black bean”. Both beans are very similar in appearance and it is difficult to make a determination. Both have somewhat similar uses, and both are traditional Japanese varieties. Here are the descriptions for both taken from a Japanese website. The “google” translation from Japanese to English is a bit awkward :

Kura Hira Mame-  “Black plain beans are a kind of black soybeans, but unlike general soybeans, they are round and flat, and are slightly larger and shiny than black beans. It is a traditional bean that has been made for a long time and is eaten locally as black beans for the New Year. It takes a lot of time and time to cultivate, and the yield and fruit size varies, so the number of farmers who are planted is decreasing. Ripe black peas are said to be sweet and have a good taste, but the edamame is also delicious and delicious.”

Gangui Black Soybean-  “Ginger bean is a kind of black bean that has long been rooted in the Tohoku region. Mature beans are rounded, but they are flat like bean beans. In addition, there is a cocoon in the middle, and it is called a gorgeous bean because it looks like a migrating bird wing. In Iwate, the main production area, cropping has flourished since the Taisho era, and it was said that it had a good reputation as being shipped to the Kanto region. It seems that it was also called “Daikoku Bean” because of the large income source from this bean, but it seems that it is not suitable for mass production because it takes time and labor for harvesting and sorting. In local Iwate, gluttonous beans are considered to be the food of the Hare Day, and are eaten during the New Year and celebrations. Recently, natto and tofu have also been made using gorgeous beans.”

This soybean grows to a height of 3 – 3 1/2 foot tall and matures 120 – 130 days from direct seeding in the spring. This is also a very productive bean with good yields.

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Shichigatsu Mame Soybean

Shichigatsu Mame is a cultivated variety of black soybean from Japan. It contains 41.7 % protein and 22% oil. This is a variety with a very uniform growth habit and maturity. The plants reached a height of 3 foot and matured in 120 days from direct seeding.

Like all black soybean types, Shichigatsu mame is high in antioxidants and Vitamin E. They can be cooked like any dry bean and also used to make soy flour. I will be experimenting with pressing these for oil this coming winter and will update this page with the results.

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Rostov Sunflower

Rostov is a traditional sunflower variety from Russia. It produces edible seeds and was quite productive here in Northern Indiana. The greatest difficulty I am finding with sunflowers is the increasing frequency of summer rainfall and high humidity. This can prove challenging to harvest quality seed without mold issues. I learned the hard way earlier this season with a large harvest of Peredovik sunflower heads. They were cut and hung in my drying shed to further dry. What I ended up with was 100% of the heads had molded. When I harvested the Rostov, I brought the heads into my house, where the humidity is lower. I laid them out on drying racks after “ripping off” the backsides of the flower heads to help them dry faster. Within a few days I removed the seeds and allowed them to further dry on the racks. This worked beautifully.

Rostov matures in about 70 days and has plants that reach about 6 foot in height with 12″ wide flower heads. I covered each seed head with a breathable mesh bag to protect from bird predation.

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Baku and Popping Barley Mixture

I am offering this wonderful “unintended mistake”, a mixture of landrace Iranian Baku naked barley and a landrace Pakistani “Naked Popping Barley”. They both got threshed together due to my mistake, as I had hung them side by side in the drying shed. They are both 2 row hulless types that matured at the same time and look very similar, with no way to seperate them. Not a bad problem at all when one considers that in Europe and the Middle East, growing grain mixtures was historically common and is still practiced today. This mixture is of spring planted types.

I have experimented with popping the mix and found a majority did pop. Those that don’t are still delicious and crunchy (not hard). The Iranian Baku was historically imported into Baku Azerbaijan where it was roasted and mixed with coffee. I tried the lightly roasted mix as a tea and found it to be delicious.

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Ladalchi Barley

Another variety from the late Anpetu Ohainkesni’s seed collection. Possibly a landrace, naked 6 row barley from Ladakh region in Kashmir administered by the Indian government. I am hoping to have seed available in the near future.

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Khapli Emmer Wheat

Khapli Emmer wheat is heritage cultivar entered into the USDA NPGS in 1908. This variety was collected in Madhya Pradesh India. I obtained my initial seed from the late Anpetu Ohainkesni’s seed collection. It exhibited a lot of diversity of grain height for a cultivar. The overall grain quality was good with some minor fusarium (FHB) present.

This is a spring planted emmer wheat (hulled) that had some minor lodging issues with the lower tillers during periods of heavy summer rainfall.

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