Ditto on the above. There are no hybrid peas. However, there are some PVP (patented) peas, such as "Sugar Lace". That doesn't mean anything when you only grow to harvest, but you need to be aware of plant patents when saving seed. You can save PVP seed for your own use, but not to sell or exchange with others. I concur with Farmerdilla about crossing. If the varieties are all table peas, any crosses which happen should not be a problem. However, sugar snaps which cross with other peas may have tougher pods... I'd recommend more isolation for them.

I have been growing okra for 60 years or more and we have always trimmed off the leaves below the okra after it has been cut from the stalk. It promotes growth of both the plant and okra. Don't forget to side dress the okra after it is about waist high. Keep it watered about once a week unless you are in a drought area. Then water it twice a week. Okra is probably the easiest vegetable to grow. It requires little care and gives excellent yields. Plant it about 16 to 18" apart and you will harvest okra all summer. The hotter the summer the better the okra likes it. One side note. Before you plant your okra, be sure the soil has warmed to at least 72 degrees and either freeze or soak your okra seeds overnight before planting. They will germinate faster. Hopes this helps some.

Yes, both a spring & fall crop is a standard here as we love brocolli and it's one of the tops for good health and nutrition, and easy to freeze. Better tasting than store bought too. A note on buying transplants - buy them ASAP when the store recieves them as stores generally don't take good care of them which can stress them out to button up on you later. I also look for the youngest transplants and not buy the biggest ones (which is tempting) but which are most likely root bound and have a "woody" stem appearance that is also a sign of age. Harden-off fresh bought transplants too as these are probably right out of the greenhouse and may get sunburned or wind whipped which is also stressful to them. 2 cents.

As you may not know, Linda Lou says its unsafe to make fermented pickles. I don't have any issues. I never get any scum or mold on mine. But I don't let them sit out more tan 3 days anyway. I like using a Mrs. Wages dill pickle mix, both for the dill flavor and the salt. IT also contains a preservative to prevent vinegar based pickles fropm spoiling, even though that isn't usuaully possible if the vinegar is kept above 50% of the total liquid. Mine take about 2 days at room temps to turn from bright, to olive green. White mustard seeds are actaull a light beige color and are called yellow mustard seeds. There is also a brown mustard seed with a much bolder taste. I do NOT can mine, they store quite well in the fridge, just like what Classuen makes for stores.