In the legume family, in general dried beans are higher in protein than dried peas. I think soybeans are the highest,followed by lentils, followed by dried beans in general (black beans, pinto beans, garbanzo beans, etc.) and then by dried peas. In the pea category, dried southern peas (blackeyes, pinkeye purplehulls, zipper peas, crowder peas, etc.) are a little higher in protein than dried green peas (English peas, etc.). It goes without saying that any bean or pea harvested and eaten as a snap bean or as a edible podded pea or as a shelly green bean or pea has less protein than those grown to maturity and harvested dry because at the green stage they have not yet fully developed the proteins that will develop before you harvest them as dried peas/beans. I've grown most of the bean varieties offered by SESE but I grow them as snap beans or as shelly beans(particularly lima beans) at the green stage but not as dried beans, and they produce just fine in spring and fall, but most flower and set beans poorly in mid-summer because the heat impedes their pollination. Pretty much any bean variety I ever have grown, excluding runner beans which also have trouble in high heat, will produce well with only minimal irrigation as long as the temperatures don't go too far above about 90 degrees. At 90 degrees, blossom drop often becomes a problem. I don't grow beans or peas to the dried bean or pea stage because both are so inexpensive to buy in bulk at the grocery store that it does not make any logical sense to me to devote a lot of garden space to growing them and then devote a lot of time to shelling them, only to have a relatively small harvest as a result. When you grow beans to the dry stage, you are discarding the dry pods and keeping the dry beans/peas and it is amazing how a big bucket of bean or pea pods gives you relatively few peas/beans (by weight or volume) once shelled compared to all the empty, dried pods you throw on the compost pile. I don't like spending all that time growing and harvesting them only to keep 5% of the plant to eat while composting the rest, but that's just me. I simply like the maximum production from the soil we've spent years improving, and raising beans or peas to the dry stage gives us a smaller harvest overall than harvesting them and eating them as snap peas or snap beans, although the same harvest if eating them as green shellies. Drought tolerance is in the eyes of the beholder to a certain extent because there are many kinds of drought. Beans or peas that grow and produce well in moderate or severe drought might not grow and produce nearly as well once your area advances to extreme or exceptional drought. The beans that have produced best for me in periods of extreme or exceptional drought are Rattlesnake, Worchester Indian Red Lima and Violet's Multicolored Butter Beans. All southern peas produce very well in heat and drought. Dawn

Besides making your own vanilla extract and vanilla sugar, what do you use the beans for? Homemade Kahlua 4 cups sugar 2 cups water 2/3 cup instant coffee 3 1/2 cups vodka or rum 1 vanilla bean Combine sugar, water and coffee in a saucepan and bring to a rolling boil. Skim off the froth and allow to cool. Pour into a half-gallon glass jug, add the vodka or rum and the vanilla bean. Store in a dark place for at least 2 weeks, preferably longer. Remove the vanilla bean and store in glass containers. I've found the longer it's stored, the smoother it gets. In the beginning it's almost too sweet (at least for me). It's quite lovely over vanilla ice cream.

The stems are brittle, so be careful to not bend them too tightly. Although, if they do break you'll have another plant. Some of mine are up over 20 metres in trees and it took a while before I found out they were flowering up there. Later I planted some on a much smaller tree stump (about 3 metres tall) . They sprawled around the top a bit and flowered at that height. Some I've got on a 1.5 metre stump haven't flowered at all. Whatever height they need, they also need to sprawl and hang down a bit. If they've still got room to go up they'll keep climbing and not flower. I did see a comment on a forum once (and only once) of there being dwarf varieties, but I don't know how accurate it was. Or maybe they were thinking of a different species of vanilla.

Is this the recipe you used, Cindy? It does look a bit too eggy, but I think 6" of vanilla should be about right for that amount of cream and milk: 2-1/3 cups whole milk 2-1/3 cups heavy cream 1 whole vanilla bean (about 6 inches in length) 3 large eggs 4 large egg yolks 1-1/8 cups sugar 2 teaspoons pure vanilla extract Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the "seeds." Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally. Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color (similar to mayonnaise), about 2 minutes. Remove the vanilla bean pod from the milk/cream mixture and discard. Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. I only have 5 eggs at the moment, and so I guess I will make the recipe I posted before and use 5" of vanilla bean, unless I go to the store before I decide to make it. I do think that all recipes calling for vanilla bean should specify inches, since the ones I got in the store were very short.