Native Seeds/SEARCH operates a seed bank of over two thousand plant varieties, many of them the traditional foods, fibers and dyes of Native American tribes. It's important work. These heirloom beans offer a living history of agriculture in our country and provide a treasure of genetic diversity for future growers and eaters.

The work is also delicious. Visit the NSS retail shop and you won't just come away with packets of things to grow, you'll leave with sacks of goodies to eat. That's because NSS promotes agricultural diversity not only by saving seeds but by growing them.

Claire, my field-guide through the store, told me the histories and uses of the beans, peppers, seeds, meals, pods and herbs that NSS carries with the pride of someone passing along family folklore. Tiny, brown, Tepary Beans; gorgeous Four Corner Gold Beans, mottled burgundy and cream-colored Christmas Lima Beans--they not only look different but they all have distinct flavors, uses, and cooking requirements. Most importantly, each variety has its own set of strengths and weaknesses and performs differently in the field--some need a good water supply, others are extremely drought tolerant, some have high pest resistance.

Planting a number of different varieties is an important aspect of sustainable agriculture. It's like taking out an insurance policy on the crop. Whatever the conditions--rain, drought, blight--the grower might loose one variety but others would survive. It's a safeguard against crop failure that can be traced back to ancient civilizations and still makes good growing sense today.

Eating heirloom beans is an easy and tasty way to support sustainable agriculture in the fourth season. And you don't need to lug them in your carry-on (or explain to security why you are doing so). Here are a few links for sourcing great beans and some recipes to enjoy.

Saute beef in a medium skillet over medium-high heat until it begins to brown, about 10 minutes. Add onions and saute until translucent, about 3-5 minutes. Add garlic and spices and heat until fragrant, about a minute. Add tomatoes and simmer until thickened, about 10 minutes. Add beans and mustard and simmer five minutes more. Season with salt and pepper to taste. Spoon onto rolls and serve. Serves 6-8.

Heirloom Bean Backdrop
A winter squash, a few turnips--this time of year the larder can be running pretty low. Here's a quick recipe that turns a few vegetables into a terrific meal. You can roast some fresh, as I've done here, or use whatever leftovers you have in the fridge instead.

Soak bean overnight in a double volume of water. Drain. Put beans in a medium saucepan, cover with fresh water by two inches and bring to a simmer. Cook until tender, about one hour. Drain.

Meanwhile, preheat oven to 400. Toss vegetables with 2 tablespoons of oil and a sprinkle with salt and pepper. Roast on a cookie sheet until edges brown and vegetables are soft, about 25 minutes.

In a large bowl, whisk vinegar, mustard and a pinch of salt and pepper. Whisk in 1/2 cup oil in a slow stream to make a vinaigrette. Add beans, roasted vegetables, and onion or shallot and toss to combine. Serves 6-8

4.27 Green Edge Collaborative
Come on out for a chat about Sustainability and hear about the great work GreenEdge is doing.

5.3-5.4 Maharishi University of Management's
MUM's annual Eco Fair is all about the local eating movement. I'm thrilled to be a part of it.

Summer 08
I'll be the Chef in Residence this season at the Litchfield Market, dates TBD