Marrowfat bean

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The Marrowfat Bean is a rare bush bean that was first popularized in the mid-1800s as a baking bean. Though predominately consumed in casseroles and stews, the Marrowfat has a dual-purpose as it is also used as a fresh shelling bean. The Marrowfat plant produces four to five inch-long pods that are yellowish-white and contain 4 white, egg-shaped beans. The creamy texture of these plump seeds makes them conducive to being pureed. These heirloom beans have a meaty, bacon-like flavor.

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Ferry Plaza Farmers Market

  San Francisco, CA

The Ferry Plaza Farmers Market is operated by CUESA (Center for Urban Education about Sustainable Agriculture). All our markets are open year-round, rain or shine. For more information and to subscribe to our weekly e-letter, visit www.cuesa.org. (more...)