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Seasons
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Soybeans, a legume, are a delicious member of
the bean family with a distinctive nutty flavor. Depending on the area
of the country you are from as to whether you were raised on soybeans!
I have found the edible, garden varieties are hard to come by and are
usually passed down from friend to friend, generation to generation.
These are larger than the field variety, more like a small lima or
butterbean in size and much, much better in flavor.
To save you own seed for next year, save several plants and let the
pods mature until dry and brittle but before they shatter. Pick
and store in a dry pail over winter. During the winter, the seeds
will shatter from the shell by themselves. They are ready to
plant.
A few plants will produce a substantial crop. They are heavy
producers.
I do have local grown seed for sale in the store . |
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Planting:
Plant when all danger of frost is passed and the ground is warm-the
middle of May to the end of June. Do not get into a hurry!!! They
are a good crop to follow the pea patch.
Plant in rows, spacing seeds 8-10" apart. Cover with
1-1/2" of soil.
Fertilizing:
Because the are a legume, the do not need much fertilizer. 2-3
lbs. of 5-10-10 per 100' row is sufficient or you will have all plant.
Harvesting:
Pick pods with they have developed a plumb bean inside. You do
not want them to be yellow or they are too matured. Rinse the pods in
the sink and put the pods into a boiling pot of water for 2-3 minutes. Do
not over or undercook. If they are undercooked, it will make your
fingers extremely sore to pop them out of the shell.
Dump them into the sink to drain. Allow the pods to cool
slightly and grip the pod between the thumb and index finger.
Squeeze gently and the green soys will pop out. They are now
blanched and ready for freezing. Fix just as you would limas or
butterbeans. I cook a pint for 10 minutes in the microwave and
season with salt, pepper and butter. Delicious! |
®
Hertzler
Farm
and Feed Inc.