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Each end is always a beginning, because nothing ever ends totally, nothing can ever end. Everything continues, only forms change.

​
​~Osho

Dear Reader

Bean harvest is in full swing, and there is much to celebrate. Each pod holds the bounty we will use through the winter, as well as the beginning of next year’s crop. This season, we doubled our production and added several varieties, so the bean harvest window has expanded. I am on a mission to grow enough to see us through the winter, and by the looks of this year’s harvest, we are getting close.

The stunning tiger’s eye bush beans were the first to be winnowed several weeks ago. A small test crop of just a few plants last year won us over with their abundant yield and rich, buttery pinto-like beans, excellent in Tex-Mex recipes. This year I planted two beds intercropped with leeks and nasturtiums. An eye-catching combination that by midsummer had me wishing I planted more.

This week, all attention has been on the French Tarbais pole bean called “Alaric,” when grown outside its region. Arguably one of Europe's most renowned beans, I fell in love with it during our many stays in the Ariège region. It is a 100-day bean from plant to harvest, which could be a challenge here in the Northeast. The first growing season was tricky, and the plants needed to be hung to dry in the barn, but last year, having adapted, they matured earlier, and this year earlier yet. Wanting to test out our new high tunnel this spring, we planted two 40’ rows, and they loved the extra heat. Although they matured a few weeks ago, we are only now picking and bringing them in to be shelled. Magnificent of course in their native cassoulet, I also appreciate these plump white beans cooked in a jammy, harissa-spiced tomato sauce, as well as a herby broth with greens.

A third bean that I will be bringing indoors this weekend is new to us this year. A sneak preview the other night in an escarole soup has me convinced it’s a keeper. The tiny but mighty Italian Gialet pole bean may look like a baby butter bean, but don’t be fooled. This charming bean is so flavorful you may want to serve it up on its own with a drizzle of olive oil and herbs, but then you would miss the magic it brings to thickening soups. So one better grow plenty, as I have already planned for next year. Hailing from the foot of the Dolomites, it didn’t seem the least bit challenged by our shorter growing season, and it produced an abundance of pods.

As I prepare each bean type for the pantry, I first weigh and set aside what is to be reserved to plant next season. Tucked into jars and labeled for 2027, these beauties hold the promise of another harvest. Although there is effort, the tactile labor of winnowing and sorting these beans is a privilege. In my hands, I can hold what was and what is to come. Life offers many such experiences, but there is something about those we can touch. Growing beans is only one way to capture the celebration of endings and beginnings. As a parent or within growing and flourishing relationships, there are countless opportunities. What have been your experiences with this theme? I’d love to hear your story.

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​Energies I will be noting in the week ahead:

2 October: We entered a 5.5-day cycle on Thursday that offers the gift of resourcefulness, asking you to discover yours as you step further into the unknown. I've plenty of unknowns to enhance my learning, maybe you do as well.

3 October: We're all invited on a 40-day journey as Venus goes retrograde in Scorpio. I'll be watching how I relate to others and use the time to see more clearly where I am getting stuck.

8 October: Begins the 5.5 day cycle of intuition. Everyone has it, but do you trust yours? I will be watching for times I question my own guidance.

Until next week,

Follow the Sun October 2- 13

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