The Final Installment

[alishagabriel]

When I started posting my alphabet book, B is for Beans, I didn't think it would take months to get to the end. That's the funny thing about life. Another school year started, full of challenges, excitement, and goals, and I threw myself into it. I'm doing a lot of writing this year as a National Board Certification Candidate, but not as much writing for children. I'll mail my portfolio in March, so I've signed up for another writing class this spring. I can't wait!

Our next bean goes by many names,

Rangoon starts with R.

Most often called a Lima Bean,

or sometimes Matagascar.

S is for Sweet Pea,

with it’s colorful blooms.

Although it is toxic,

enjoy the perfume.

Tonka Bean will be our T.

Although it’s wrinkled and black,

the fragrance is surprising,

fresh as a cook’s spice rack.

These sprouts are popular in Asia,

U is for Urd Bean.

Also known as Black Gram,

the seed coat’s brown or green.

V is for Velvet Bean,

soft as a baker’s mitt.

It’ll make you scratch and rub and itch

if you decide to touch it.

The Winged bean is our W.

It ripens with a pop.

Every part is edible,

an under-rated crop.

X is for Xera,

french, snap, or string.

They’re long, crisp, and thin

and grown in the spring.

Y is for the Yard-Long Bean,

though only half that size.

Found fresh in Asian markets,

a black-eyed pea in disguise.

Z is for Zolfino,

an Italian heirloom bean.

Its smooth, buttery texture is

just right for high cuisine.

So now you know about legumes

and which ones people eat.

Come back and read this book again,

for now it is complete.