Yes, I love tulip trees! Babies or seeds? Do you have sweet bubby seedlings as well? I have several things that aren't on my list so if see something that you may want I may have it, so just ask. You can email me directly if you choose to. Thanks

Hello Karyn, do you still have any Apios americana? Where did you get them from originally? I'm trying to find this species because I think it would do very well in my area (southern BC by the coast), my backyard has a bit of full sun that I use for tomatoes, peppers, and corn mostly and lots of semi-shade that I think would suit groundnut just fine. I've read about the Louisiana State University domestication program that was running in the 1980s through '90s and as far as I can tell Oikos and Cultivariable may be the only businesses still raising the improved varieties created by that program. It would be heartbreaking to lose them for good.

Alright, the taste test is done! I began by peeling two and leaving the other two with skins on. The ends were barely cut off the ones with skin to remove the extra root. Of the peeled ones I cut one in half. I covered in olive oil and salt and baked. The ones with skin actually split open halfway through. It would seem that even having the ends off is not enough to keep them from splitting (split, not explode). These tended to be a bit drier due to the insides being exposed. The ones without skin formed a tough (but not tough in a bad way) seal around the inner flesh, keeping it more moist. The texture is not unlike a potato, only slightly more mealy, and it tends to crumble more easily where a potato would clump if you mashed it. I think that if dried, they would make a good flour (I believe I've read as much somewhere...) The flavor is almost entirely like a white potato, but nuttier. I actually prefer it. Due to the slightly mealy and drier condition of the inner flesh I would reccommend boiling rather than baking, unless perhaps it is being soaked with drippings from something else. Overall I really liked these, and they are as easy to prepare as a potato. I definately plan to add this to my venison stew next time I geta chance to make it.

Thanks. This was id'ed on Name this plant as Pink Fuzzy Bean Vine, Trailing Pink Wild Bean, Strophostyles helvola. Darn, I've been wanting groundnut for a long time, but have no use for this this vine.