I could have easily just kept totin what I had in my blue jeans. Probably forever, but I opened the drawer full of cigar boxes...
To be honest, there is such a thing as too many knife choices. At least for me.
So I felt like a 23 Jack.
And a Pioneer Victorinox.
If you'll indulge a couple of off-topic garden shots...
Sunflowers that keep re-seeding themselves in the same spot. In the center, you can see a tripod of pole beans, the red stuff in front are beets, and in the bottom, taters.
A couple of varieties have been giving up beans, but mostly still climbing up (and all over). Pretty soon I'll be getting baskets full.They will keep cranking them out until frost, and until our freezer is full. I leave a lot to dry on the vines for dried beans for soup and chili. And to plant next year.
Rabbits got in and ate my peas, so I planted beans along this fence. These are from the Hidatsu tribe from the SW US.
On the left are yellow wax bush beans.
I've been saving seeds from these bush beans for years. These are the only ones similar to what you'd get at the store ~ slender, stringless l, and they have tiny fine hairs on the pod that picks up debris, which you have to wipe clean.
My pole beans all come from southern Appalachia. They call them greasy beans. Not because they are greasy, but because they are slick and shiny on the outside. They most all have strings that I remove when trimming the ends. I prefer the sheepsfoot or spey blades on a Stockman pocket knife for this job. Beans give carbon steel a blue patina.
And they're not picked until they're filled out. Some varieties have so many seeds packed inside that the beans all have flat spots where they grow pressed together. They call these greasy cut short beans.
People who know me best know not to ask about gardens unless they have some spare time..
Have a fine Friday.