Increasing production of dry beans (Phaseolus vulgaris L.) could contribute to the sustainability of regional agricultural systems. This study in western Washington identified 24 distinct dry bean varieties grown in the region for 20-130 years; varieties originated from diverse geographic areas and were maintained because growers valued the culinary, visual, and agronomic traits as well as history and marketability. Primary barriers to increased production were access to scale-appropriate equipment and drying beans in the field prior to harvest. Locally conserved germplasm may have value in participatory plant breeding projects that recognize the contributions of regional farmers.

Abstract:This two-year study compared nine northwest Washington dry bean (Phaseolus vulgaris L.) heirloom (H) varieties with 11 standard (S) commercial varieties in matching market classes using organic, non-irrigated production practices. Heirloom and standard varieties differed in days to harvest (DTH) (110 DTH and 113 DTH, respectively), while both days to harvest (113 DTH and 110 DTH)

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Pulse crops, which include dry beans, dry peas, lentils and chickpeas, are nutrient dense foods rich in fiber, protein, iron, potassium and phytonutrients. Consumption of pulses is associated with increased satiety and reduced risk of chronic diseases, yet these low‐cost foods are not readily used in school food service operations. A unique collaboration of community partners aims to promote increased consumption of locally produced pulses among K‐12 students in Washington. In this pilot study, one elementary school (61% free & reduced eligible) and one high school (45% free & reduced eligible) were selected for the study, and 66 students were recruited to participate. Extension specialists from Agriculture and Nutrition developed four pulse‐based recipes. Food Service directors chose one pulse‐based recipe to prepare at their school and plate waste studies were conducted to assess students’ consumption. Elementary students had reduced pulse consumption while high school students had an increase in consumption. Results suggest development of recipes in closer collaboration with school food service directors could be an effective strategy to increase consumption of locally produced pulse crops in school food programs.

Development of a STEM‐based school garden and nutrition education program to increase knowledge and consumption of pulse crops by school aged children Kelly A. Atterberry1*,Carol A. Miles1, Lee Anne Riddle2, Janice M.W. Rueda3, and Drew Betz2.1Washington State University; Mount Vernon, Northwestern Washington Research and Extension Center; 2WSU Extension Whatcom County; 3Washington State University, Pullman, Washington. Pulse crops, which include dry beans, dry peas, lentils and chickpeas, are nutrient dense foods rich in fiber, protein, iron, potassium and phytonutrients. Consumption of pulses is associated with increased satiety and reduced risk of chronic diseases, yet these low‐cost foods are not widely consumed among school‐aged children. Studies have shown that children who observe and participate in growing food are more likely to taste and regularly consume the targeted food. This study aimed to investigate the effects of a school garden and nutrition education intervention on consumption of pulses in a school cafeteria setting in the state of Washington. A Science, Technology, Engineering, and Math (STEM)‐based curriculum combined exposure to dry beans, a pulse crop grown in the proximal area, in a school garden setting with classroom nutrition education. The lessons included in‐class nutrition education and science‐based activities, as well as experiential learning activities of harvesting and threshing dry beans from the school gardens. Fifty‐six students participated in the study, 25 in fourth grade and 31 in ninth grade. Pre‐ and post‐intervention surveys were used to assess changes in students’ knowledge about pulses foods. Students’ attitudes towards spending class time in their school garden were also assessed. Results from this pilot study will be presented.