Calico Cat Lima Bean, Pole Butterbean, Heirloom

• Appalachian Roots: The Calico Cat (sometimes referred to as the "Calico Willow Leaf" in older circles) has been a staple of mountain farmsteads for over a century. It was prized by families who needed a crop that could withstand the unpredictable humidity and heat of the Southern highlands.
• The "Pass-Along" Tradition: For decades, these seeds were never sold in stores. They were handed down through families and shared between neighbors at harvest festivals, ensuring that the unique "calico" genetics were never lost to history.
• A Southern Staple: Historically, this variety was the backbone of "Butter Bean" culture. It was favored for its ability to produce a rich, creamy pot liquor that fed large families during the lean summer months.

• Artisan Seed Patterns: Every bean is a unique work of art, with intricate marbled patterns that have remained unchanged for over 100 years.
• Heirloom Vigor: These 8–10 foot vines are incredibly robust, showing the natural resistance to pests and heat that modern hybrid beans often lack.
• Buttery Gourmet Flavor: Unlike commercial limas, the Calico Cat has a thin skin and a dense, nutty interior that earns it the true title of "Butter Bean."

"In traditional Appalachian kitchens, the Calico Cat was the star of the slow-cooker. Simmered for hours with a piece of cured ham or fatback, these beans create a velvety sauce that is a hallmark of Southern comfort food."

1. Respect the Heat: Following historical planting wisdom, wait until the "oak leaves are the size of a squirrel's ear" (or until the soil is a steady 70°F).
2. Sturdy Support: These vines are vigorous climbers. Use a traditional "bean pole" or cattle panel to give them the height they crave.
3. The Dry Harvest: To preserve the seeds for next year (as the old-timers did), leave the last pods on the vine until they are "crispy" and the seeds rattle inside.