It won't work, I need a green peanut and they are out of season. A raw peanut won't grow. Found this The majority of peanuts grown in the United States are dried before being processed then sold to packaging, processor and feed companies, with most ending up as peanut butter. The bulk of whats left winds up in candy or as roasted peanuts (parched) salted and unsalted. There are however, a smaller elite group of consumers who have discovered the joys of the peanut before it is dried. These are your boiled peanut fans. Although a 'dried' peanut can still be called 'raw', it cannot be termed 'green'. Only peanuts fresh from the ground have that honor, albiet the peanut is not actually green in color. Green peanuts are often not easy to locate as they are perishable and must be refridgerated or frozen immediately. Dried peanuts have a shelf life of literally months, whereas a green peanut left at room temperature will begin to deteriorate in just a week or two. They also have a relatively short season making them even more rare and perhaps more sought after by those who have developed a taste for genuine southern boiled peanuts. Boiling green peanuts insures maximum flavor for the boiled peanut fan.

I think you are getting some good advice here, 'Girl. And, I can't add too much, partly because I'm not in Colorado. I also didn't grow potatoes for years and years. They didn't seem to make any sense for my garden since the seed varieties that were available were the same as what was in the supermarkets at a reasonable price. Well, let me tell you . . . about 15 years ago, or so, all these wonderful varieties became available. About 5 years ago, typical of my cautious nature, I began growing some potatoes again. The 1st mistake I made was not buying enuf seed (see cautious nature comment above). It takes about 12 pounds of seed to plant a 100-foot row! And, that's not using Skybird's method of 1 potato, 2 potato, 3 . . . but, cutting them up, at least a little. Your Milk Ranch Potatoes there in Austin, looks like a wonderful resource - so many choices!! I buy at a garden center and they've got a fair selection. Where I don't buy is at a catalog outfit that sells spuds for $11.45/pound and then charges shipping! I planted a 25ft double-row last year and 6 pounds was fine but NOT at $11.45/pound! I had 2 "early" varieties and 2 "very early" varieties last year. When it came close to time to dig the potatoes, I cut off the foliage at least a week before. I've found that the skins are very tender on the spuds if you do not do that. A problem I had with storage was that I dug one of the earlies first because I was anxious to get something planted in that ground for the fall. That works fairly well, by the way, HOWEVER - the storage life on that variety (Gold Rush) was quite short, probably just because I harvested it too early. I should have started with the very earlies: Yukon Golds and Caribe (but they were on the "other" end of the bed ;o). Yukon Golds keep very well. Another variety I grew was Sangre - a very nice red and a good keeper. I've had a couple of the fingerlings and was surprised how late the Purple Peruvian was. I thought . . . small potato = short season . . . Well, of course that didn't necessarily follow. Many years ago, I grew Russet Burbanks - another late maturing type. My advice is to wait until you are fairly sure that the tops are dying. If, for that variety, this occurs during mid-summer, you can hurry things along by cutting them back. If the tops are dying back as freezing weather is approaching, that's fine and just wait for the frost to kill them. Wonderful choices, wonderful flavors . . . here's wishing You the Best of Luck! Steve

According to UCONN Integrated Pest Management, Daconil or Maconozeb are the best but some resistance has developed to it in some strains of the late blight bacteria, so they recommend farmers combine the use of one of the two with a systemic fungicide and alternate which ones they use because resistance can develop in a single season. This is a very bad disease to have spreading early to mid way into the season. It goes beyond arguments for and against the use of fungicides in home gardens. If you let it get out of control in your garden you are helping the spread of the spores, which threaten commercial crops and farmer's incomes. I am certainly in favor organic options, but keep a very close eye on your plants so if they don't work, you are willing and able to remove infected plants as soon as you are unable to keep up with removing infected leaves promptly. You also could be threatening your future crops, because I believe it can winter over in the soil. Sue Here is a link that might be useful: UCONN IPM: click on vegetables then weekly pest message

Sorry Lou I didn't get back to answer you on this thread. LOL.. yeah.. that's some fish! I do have some corn frozen in the husk but not that much. It was so good this year that I just kept eating it. We had many meals of just corn. Think I only have a dozen or so frozen, but still that will be nice in the middle of winter, eh? Your indoor tomatoes didn't do bad considering. Petra, yes, I do love all the great produce here, but it does get pretty cold. Certainly not as cold as some get, but being between a river and the ocean it gets awfully damp with the cold. It's been warm this week [50's] but it's been so damp it really feels much colder. But I envy your zone 8 because I'd be growing my own citrus for one thing. Betty, I'm looking forward to Christy getting to the Asian produce market and checking out the sweet potato leaves.