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From Romania To Us: A Valued Golden Bean

This photo shows last week's Gold of Bacau bean picking. This week—the second week of October, to be precise—The Gardener picked nearly twice this many tender, sweet, lovely, fresh pale yellow and green beans.

These beans grow in abundance, and they grow large, but they remain tender, even when the bean inside surpasses coffee bean size. Gold of Bacau's mixed yellow and green colors light up plates from early summer through fall, when planted in succession across the growing season.  

We have enjoyed these beans (technically, their cousins) on the Campsie table for probably ten years. They must have come originally from the Seed Savers Exchange catalog, because the blurb there says the beans were "Donated to SSE by friends in Bacau, Romania." Actually there should be a little curved accent mark on the second "a," according to the Wikipedia entry; it doesn't want to appear here.

The word "Bacau" most likely refers to a personal name. Same principle, more or less, as the "Mary Moore Greasy Beans" and "Doyce Chambers Greasy Cut Short Beans" in Bill Best's Sustainable Mountain Agriculture Center catalog. Just as with those those precious seeds, saved by hand from generation to generation, growers can save their own Gold of Bacau seeds from year to year, too.

To the widening array of green bean types that thrive in Kentucky—filet, cornfield or horticultural, half runner, pole/bush, stringed/stringless—add Gold of Bacau, technically a wax bean (but please don't hold that against it.) It works particularly well for busy or absent-minded gardeners who may otherwise have beans that get too tough or too stringy. Gold of Bacau forgives delays in picking, placidly adding length, breadth and beaniness without growing tough or losing sweetness. These beans' contented production deep into autumn makes them even more useful to Kentucky gardeners.

Bonus: Faith Feeds/Glean Kentucky offer a fine and fun event this weekend in Lexington. See the poster below for details. From the information that came to me: 

Most of us have spent our lifetime connecting with others around food – sharing a meal with family, friends, church members and co-workers.  Faith Feeds has provided us with an opportunity to connect with our community in a way more profound than eating food together.  Providing others with food to help calm the empty stomach and preventing such terrible waste of highly nutritious produce brings great happiness.


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