Lamb Abbey Orchards
December 30th, 2005, 03:09 AM
http://www.frenchgardening.com/p/products/SEVE18.jpg
Two years ago I decided to attempt a traditional French cassoulet for New Years Eve dinner. The whole process was pretty foreign to me, but I bought a 'kit' of sorts from d'Artagnan (https://www.dartagnan.com/item.asp?item=KIT0902D) that made it straightforward. And I was shocked when it turned out to be remarkably good. What particularly intrigued me were the beans used. I read in a couple of places on the Net that the classic cassoulet bean is a hard to find old French shell bean known as a Tarbais [tar-BAY]. Oddly enough though, I can't find any US-based seed supplier that offers these seeds. Possibly Jere could be the first. This seems like the kind of thing that would be right up his alley.
You'll find a great description of these beans and ordering information here (http://www.frenchgardening.com/item.tmpl?SKU=SEVE18). It's a French company (www.frenchgardening.com) that charges way too much for them ($16 US for 4 oz PLUS an add'l $7 'handling' charge). But it may be one of the only ways to get good organic seeds for this wonderful bean.
I also discovered a French website that offers a ton of information about the history (http://www.haricot-tarbais.com/eng/historique.htm) and cultivation (http://www.haricot-tarbais.com/eng/culture.htm) of the Tarbais. They too offer the beans for sale, but only ones to be used for cooking. I doubt that they're viable.
Is anyone else out there familiar with this bean and aware of any US-based seed suppliers that offer it? Oddly enough, neither the Seed Savers Exchange (http://www.seedsavers.org), Seeds of Change (http://www.seedsofchange.com) , The Cook's Garden (http://www.cooksgarden.com) nor the Vermont Bean Seed Company (http://www.vermontbean.com) offer it. It seems bizarre to me that a bean with such a great culinary reputation would not have made its way into any US seed catalogs.
John
Two years ago I decided to attempt a traditional French cassoulet for New Years Eve dinner. The whole process was pretty foreign to me, but I bought a 'kit' of sorts from d'Artagnan (https://www.dartagnan.com/item.asp?item=KIT0902D) that made it straightforward. And I was shocked when it turned out to be remarkably good. What particularly intrigued me were the beans used. I read in a couple of places on the Net that the classic cassoulet bean is a hard to find old French shell bean known as a Tarbais [tar-BAY]. Oddly enough though, I can't find any US-based seed supplier that offers these seeds. Possibly Jere could be the first. This seems like the kind of thing that would be right up his alley.
You'll find a great description of these beans and ordering information here (http://www.frenchgardening.com/item.tmpl?SKU=SEVE18). It's a French company (www.frenchgardening.com) that charges way too much for them ($16 US for 4 oz PLUS an add'l $7 'handling' charge). But it may be one of the only ways to get good organic seeds for this wonderful bean.
I also discovered a French website that offers a ton of information about the history (http://www.haricot-tarbais.com/eng/historique.htm) and cultivation (http://www.haricot-tarbais.com/eng/culture.htm) of the Tarbais. They too offer the beans for sale, but only ones to be used for cooking. I doubt that they're viable.
Is anyone else out there familiar with this bean and aware of any US-based seed suppliers that offer it? Oddly enough, neither the Seed Savers Exchange (http://www.seedsavers.org), Seeds of Change (http://www.seedsofchange.com) , The Cook's Garden (http://www.cooksgarden.com) nor the Vermont Bean Seed Company (http://www.vermontbean.com) offer it. It seems bizarre to me that a bean with such a great culinary reputation would not have made its way into any US seed catalogs.
John