Heirloom! White with flashy cranberry speckles, this rare baking bean is building a Northwest following for its creamy texture, distinct flavor and ability to hold its shape when boiled. Originally introduced to Whidbey Island’s Coupeville prairie in the early 1800’s by Elisha Rockwell, it became popular for its early maturity and ability to thrive in cool soils. Georgie Smith of Willowood Farm is largely responsible for its recent popularization among Seattle chefs. It was recently added to Slow Food USA’s Ark of Taste.
Days to Maturity: 80
Latin Name: Phaseolus vulgaris
Life Cycle: Annual
Direct seed when soil temperatures exceeds 55°F. Plant every 2-3 weeks through mid-summer for continued harvest. Planting depth: 1-2”. Seeding rate: every 2-4”. Row spacing: 18-36”.
All of our seed is Non-GMO and Certified Organic by Washington State Department of Agriculture. We grow the majority of our varieties here at Deep Harvest Farm on Whidbey Island while we purchase the rest from other small, organic Northwest seed growers. Finally, all of our offerings are open-pollinated (OP) so that you too can save and share seed from these plants!