It seems that I can count the years of my adult life by pinto bean harvests. There was a year that pintos were our new crop. Grandpa Sonny saved out a five gallon pail of them and we ate them now and then through the winter. That became a tradition and we still save our own pinto beans. They are tasty cowboy beans. They taste best cooked in cast iron, stand up well when cooked with beef, they are delicious cooked in salt water with a little bacon or butter. It marks the beginning of our late harvest. My children can't remember the farm without pintos in the field or on the table. Only the old folks remember. I am surely one of them during pinto bean harvest.
We combine the headlands with our flex head. It gives us a place to move on the edge of the field.
We cut the rest of the field with our Pickett One Step.
Click Here to review how this machine neatly cuts and places the bean plants into windrows.
Pinto beans generally do well in dry conditions. There are beans in our fields despite the dry Summer.
We use old combines that have been converted for use on the beans. Each year, we use them for pintos, then put them away.
To review the seasons of raising pinto beans Click Here.
Our old combines are a little temperamental, but we manage to get the acres harvested.
Think of us when you go to a restaurant and order refried beans or your favorite bean dip.
Before there was food on your plate there was a farmer who raised the raw ingredients.
That farmer could have been from GriggsDakota.