Kentucky Wonder pole beans have always performed well for me. My old tennis partner, Hal, used to say "you can pull up a chair and watch them grow!"
We have crazy nasturtium vines (also known as "indian cress") everywhere, so I'm trying a pickling experiment with the still-green seeds. They'll sit for 24-hours in salt brine (big batch) and another 24-hours in fresh water (small batch), and then into jars with vinegar and garlic and peppercorns. Some say they taste like capers.
Jeff cultivated this mango from seed. We're coaxing it along, in the shade of the brussels sprouts. We don't know yet whether it wants to be a single stem, or if the three branches will develop together. Growing more tropical fruit is the next frontier for us.
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