Marfax BUSH beans,Shell and Dry Beans Amethyst

The beans are medium-small, roundish, and golden-tan colored.  They have a rich flavor and are great for baked beans.  I know I’ll be torn when it comes to using my small crop of Marfax beans – should I dig a bean hole for a historic taste of Marfax beans, 

Culture: In conditions of high nitrogen fertility some bush beans may develop vines in moist hot weather. Tender, will not survive frost. Plant 3–4 seeds/ft in rows 24–30″ apart. Pick frequently for maximum yields, but avoid disturbing foliage in wet weather to prevent spread of fungal diseases.

Harvest at shelling stage when beans are plump inside pods. For dry beans let pods dry hard on the vine until pressing the beans with your fingernail leaves no indentation. If heavy rains or hard frost threaten before full dry maturity, either pull plants by the roots and hang them in a dry place to finish; or pick pods into mesh or paper bags and finish drying them indoors before threshing.

.Culinary Tip:
Drop beans into boiling salted water, cook 3 minutes or until tender. Drain and rinse. Mix together 1/2 cup mayonnaise, 2 minced garlic cloves, juice from 1 lemon and 1 large finely chopped roasted red pepper. Season with a pinch of cayenne pepper. Serve on the side or drizzled over cooked beans.
SOW INDOORS: April-May, singly in clean pots or modules of compost 2in (5cm) deep. Water well. Keep warm.
SOW OUTDOORS: May-June, direct into the required harvest position, 2in (5cm) deep, 4in (10cm) apart in rows 10in (25cm) apart. Keep soil moist at all times.
PLANT OUT: Indoor raised crops May-June 6in (15cm) apart after the risk of frost has passed in rows 10in (25cm) apart.
HARVEST: July-September
Pick young beans regularly for best flavour.