Transcript:
If you think lima beans all look like the ones you remember from school lunches, think again.
Moynihan: “We’ve grown about 12 to 14 different varieties of limas – from the fresh green lima bean that everyone knows to really tiny dry limas that you can use like a black bean or a pinto bean.”
Teddy Moynihan of Plowshare Farms in Pennsylvania has grown lima beans for several years as part of a USDA-funded study.
Lima beans are native to Central and South America, and many varieties can withstand hot, dry conditions.
And as the U.S. gets more extreme weather, they show promise as a climate-resilient crop.
But many varieties require long nights to flower and cannot thrive in the longer summer days up north.
So researchers are crossbreeding new varieties that will grow well in northern climates and appeal to consumers.
And to get people excited about lima beans, Moynihan has sold them to Philadelphia restaurants and hosted a dinner where chefs featured limas in every course.
Moynihan: “There was summer chowchow with lima beans pickled. … They did a mashed lima bean in the style of a mashed potato … and then for dessert, there was a lima bean crème caramel.”
So he’s helping to show off the potential of this versatile crop.
Reporting credit: Sarah Kennedy / ChavoBart Digital Media. Thanks to Pasa Sustainable Agriculture for logistical support.
