Pole running green beans

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One kind of bean that is used a lot in Portuguese cuisine are the green beans "feijão verde". The development of the plant which gives this kind of bean is made climbing along stakes. That's why they are called climbing beans.

After the beans germinate and after chop beans which are too close to each other, it's time to put up stakes for the beans so they can climb up as they wish.

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This type of culture needs to be watered more often than other types of beans.

The most important pest of these kind of culture the bean's lice, which we need to be very careful and staying alert.

The green bean "feijão verde" is usually eaten while they are green, usually used in soup or included in a boiled fish meal. But if the aim is to have beans for the entire year, it is best to let them dry first one or two days and put them in the freezer just after. In this case the bean is harvested as dry as possible, threshed, packed and ready to go to the freezer.

Broad beans: end of the harvest

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The beans came close to a month to be taken and 90% went to the freezer to be consumed throughout the year. The beans are a vegetable that does not require great care in their development. In the end there are only the branches that will be buried to enrich the soil.

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Spinach for soup

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Like popeye the sailor man, we all eat spinach at home. Spinach is a weed originated in South Asia and we usually use it for soups. It is important you clean it well before cooking and the cooking water should be discarded. This vegetable has a high number of nutrients that makes us stronger.

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It is planted in a shaded area with easy access to water. Throughout the year there is a good production of spinach with the exception of the colder months like December and January.