This Week’s “Plant to Plate”: the Anasazi bean

“Plant to Plate: Native Plant Foods from the Americas” is a series that introduces you to different plants from the Americas through a brief history, tips for cooking, eating and growing, along with a recipe.

This Week’s Feature: Bean (Phaseolus vulgaris)

Recipe: Anasazi bean veggie burgers

A jar of dried Anasazi beans; Photo by Meghan Fox

Although they have yet to sprout, our horticulturists have planted a number of native bean varieties in the Sacred Earth garden, soon to make their debut later this month. Read below for a history of the protein-packed bean, followed by a scrumptious recipe for Anasazi bean veggie burgers.
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The squirrels are eating everything!

Squirrel eating a buffalo gourd (Curcurbita foetidissima)

Everywhere you look in the gardens is a squirrel eating something, burying something to eat later, or fighting another squirrel over food. Much as they can be annoying to gardeners I have to admit they are kind of photogenic…
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Unusual Edible Ornamental

I have been asked two questions repeatedly this week. The first by visitors to the Sacred Earth garden: “What is the red plant?” The second by people eating lunch with me: “Why is your lunch bright pink?

The answer to both is the same: Amaranth (Amaranthus cruentus).
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