On a whim, I grabbed a handful of Anasazi beans from the pantry when I was planting my asparagus beans. Anasazi beans have been grown for centuries by some of the tribes in this area and are very popular here in northern New Mexico. They taste similar to pinto beans but cook more quickly at this high altitude.
Many plants struggle with the intense sun and very low moisture, often with humidity less than 10%, here at 7,000 feet in the high desert. Gardening can be a real challenge. The Anasazi beans are on the left end of the trellis and the asparagus beans are about the middle. They were planted the same time and have received the same care. The Anasazi beans were up in about 5-7 days. I will definitely stick with Anasazi beans for next year's garden, assuming they produce as well as they grow. We'll see!
I was diagnosed with Celiac Disease in 1982 and have been gluten free ever since. I went dairy free two years ago. I share recipes, craft patterns, life philosophies and thoughts on this blog. This is just my story. In no way should it be taken as medical advice because every individual is different. There are also a few affiliate links for products I use and recommend. I make a tiny amount of money if you buy something and it in no way changes the price you pay.
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