I suspect you are overwatering the beans, which WILL make the leaves turn yellow. Eventually the plants will die. Water only when the soil is dry two knuckles deep, and then deep-water the plants. Let the soil tell you when to water -- the beans don't need a watering schedule. Don't fuss too much with them, just keep them weeded, and they ought to do just fine.

Hi I am in Palm Springs, California and I just picked and ate the first Kentucky Wonder pole beans of the season. Also I was able to pick and eat the first okra. Got one new cucumber on the one vine that survived the summer. 8 great tomato plants are 12 foot high they are flowering now but no setting. the Sweet 100 tomatos are going great they are green now. Two egg plants survived the summer also. These plant will give us more than we can eat. They are in bloom now but as yet not fruit. Basil is great. One plant. I just got to keep picking it and keeping it from going to seed. I have one potato plant also. All these are planted in Two 8X4 raised beds. The supersweet 100 cherry tomatos are in one 4X4 raised bed. Also in the yard is one tangeringe grafted onto sour orange. A Lemon, Mexican Lime, valencia orange and grapfruit. There is a dwarf plumb tree as well. I think I lost to peach trees and one apple tree. I almost forgot I planted charlston grey watermellons as ground cover. They taste great. Any suggestion on what to plant and at what time would be great. Noeld Here is a link that might be useful: Tai Chi Education and Research Institute

Thanks for all of your help. I'd be happy to share the recipe. Chickpea, Chorizo and Chicken Stew with Mount Tam Cheese yield: Makes 6 to 8 main-course servings A slightly firm, mellow triple-crème, Mt. Tam cheese softens into this stew but doesn't melt. We like to add a little extra Sherry just before serving. Ingredients 1 pound dried chickpeas (2 1/2 cups), picked over 2 medium tomatoes 1 tablespoon black peppercorns 1 tablespoon cumin seeds 2 tablespoons plus 2 teaspoons olive oil 2 ounces slab bacon, rind discarded and bacon cut into 1/4-inch dice 3 tablespoons unsalted butter 5 garlic cloves, minced 2 tablespoons fresh jalapeño chiles (about 3), seeded and minced 2 large celery ribs, cut into 1/4-inch dice 1 red bell pepper, cut into 1/4-inch dice 1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice 1 medium red onion, cut into 1/4-inch dice 1 large carrot, cut into 1/4-inch dice 1 small fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cut into 1/4-inch dice 2 Turkish bay leaves or 1 California 1/2 cup sweet Spanish Sherry 10 cups chicken stock (page 314), or 7 cups low-sodium chicken broth plus 3 cups water 3/4 pound fresh chorizo* links (spiced Mexican pork sausage) 1 1/2 pound chicken thighs with skin and bones (about 4; preferably organic) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 4 fresh rosemary sprigs 1 (8-ounce) wheel Cowgirl Creamery Mt. Tam**, or other soft mild triple-crème cow's-milk cheese such as Explorateur, at room temperature Prepare chickpeas: Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain. Cut an X in bottom of each tomato. Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water. Peel, seed, and dice tomatoes. Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker. Cool completely, then finely grind in grinder. Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapeños and cook, stirring, 1 minute. Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute. Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes. Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours. Prepare chorizo and chicken while chickpeas simmer: Put oven rack in middle position and preheat oven to 375°F. Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes. Slice chorizo into 1/4-inch-thick rounds and chill, covered. Pat chicken dry and sprinkle with salt and pepper. Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes. Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece. Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes. Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat. Keep loosely covered. Finish stew: When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes. Discard bay leaves. Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese. *Available at Latino markets. **Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com). Gourmet, 2004

There are some crops that should never be fertilized. Carrots, parsnips, and beans if you have average soil. Turnip and daikon only need minimal nitrogen, and beets small amounts. The carrot tops have some mild toxins, but I save several pounds of them for winter stock making in the freezer.