Jim Calhoun

Anne Miller wrote:That is a lot of beans.  

How do you eat them?

Are they cooked in the pod?

Yes, you can eat them fresh-picked, which is my favorite as there isn't any other bean that can come close to the taste, or you can dry them for shelled beans.
Many older people from around here dry them into what we Appalachians call shuckie beans. Anyway, they're delicious and a very expensive bean selling anywhere between 6 and $10 a pound.

If they grow much more im going to have a hard time picking.

G.W. Farnum wrote:I talked with a local gardener today. His take on my problem is two-fold. I'm planting too late in the spring and the temp is getting too high. He said that tomatoes don't fruit well above 90°.

He also said I need varieties resistant to nematodes, tomato yellow leaf curl, grey leaf spot, early blight and fusarium wilt.

He recommended Celebrity, Early Doll and Bella Rosa varieties.

I planted better boy plus and big beef plus now for the past two seasons and must say that they are the most disease resistance I've ever seen and I've planted a lot of varieties of tomatoes.
I ordered the seeds off jm shumay. I've got ten of each planted along with 50 others of different types.ive not had to cut one yellow leaf from them yet but have already cut and sprayed my others several times.