Paula, All southern peas are true heat-lovers and perform best if planted in really warm soil and after daytime and nighttime air temperatures are staying consistently warm. (i.e. not in the upper 30s with frost on the blades of grass! lol) Technically, you can plant them anytime your soil temperature at planting depth is at about 65 degrees for at least 3 straight days. I like to wait for it to hit 70 though. Seed planted early tends to just sit there and germinate slowly, and seed planted in cool soil tends to give you weak plants that are prone to damping off. Because all southern peas (crowders, blackeyes, pinkeye puprplehulls, lady, cream, etc.) love heat, I use them as a succession planting for cool-season veggies like broccoli or lettuce or onions. I don't think I've ever planted them in April, and only rarely in May because my garden is too full of cool-season stuff then. Spacing depends on how you grow them. If you are growing them in single rows, space the peas 2" apart and the rows 24" apart. If you want to waste less space on pathways, plant a double or triple row, with 1' between rows and maybe 4" to 6" (last year I used 12" and could have halved it) in between the plants. Some southern peas are bush types, some are vining and some are semi-vining. There are many types of pinkeye purplehulls and some of them are semivining and some are bushy. If your seed envelope from the swap says pinkeye purplehull and doesn't say 'knuckle' or 'BVR', then they probably are the semivining ones because they're probably the plain old every day pinkeye purplehull. They grow like half runners...upward 12-18" or so and then sometimes they go off on a wild, horiontal tangent. Sometimes they sort of vine and wrap around one another a little bit. However, if there is a row of tomato cages in the adjacent row or raised bed, they've been known to reach across the pathway, grab hold of a cage, and climb it to the top. It is odd how they do that. This year I might plant them right next to our 7' tall fence just to see if they would climb it. I bet they would. Plant lots of them. Lots and lots and lots. No matter how many you plant, they are so good fresh that you'll wish you had planted more. If you've never grown purplehulls, here's a tip: pick them when the hulls are purple. Not a little purple, not kind of purple, but fully purple. I'm going to link the Pinkeye Purplehull Festival website. On that site you'll find all sorts of cool stuff, including growing information and recipes. If you've ever wanted to make purplehull jelly, the recipe is on this website. Disclaimer: I am not responsible if your DH or anyone else's DH sees this website and decides they want to enter the rotary tiller races. Dawn Here is a link that might be useful: Purplehull Festival and Rotary Tiller Race

I received my box from Faye today and wow! what a large box she sent stuffed full of goodies! I love everything she sent which included a beautiful tin "welcome" sign with flowers and a dragonfly, a darling patriotic cottage style windchime, a large pack of seed bags,plant ties,post it notes, sharpie markers, glitter glue, garden gloves, hand lotion, an "Outdoor Favorites Recipe Book" which my husband confiscated already, a great variety of wonderful candy and bouncing balls for the grandkids (they're gonna love them), and a bunch of different garden seeds which I can't wait to plant. And last but not least, the cutest card with an adorable puppy and kitty on the front with a surprise amazon MP3 gift card inside so I can purchase download my own favorite music! Perfect! I adore everything, but my favorite is the patriotic cottage style windchime! It matches my house style just right and how cute! You sent too much Faye. Everything is greatly appreciated. I would have chosen the same things if I were buying it for myself! You are such a great gardening friend! So thoughtful! Thank you, thank you, thank you! Sue N.

As we all know, Taste is subjective. What is wonderful to you, May be dog food to me. And visa versa. That being said, I will say that there are a LOT of versions Of the King Ranch Casserole, aka King Ranch Chicken. Most I don't particulary care for, (I do not like corn tortillas in any way, shape or form) But some are really good. And while it is true that it is served In many so-called "Tea Rooms", Ranchers seldom order it. (Not many true ranchers eat in Tea Rooms) Where it got its name has always been a mystery to me. I live within walking distance of the main gate for the King Ranch. I've taken many visitors on the tour. And to my knowledge, Chickens are not something that's ever been raised there. Perhaps one of their chefs got tired of the ubiquitous beef? Anyhow, here is a casserole recipe we like, Usually a side dish, But could be an entree, I suppose. Squash Casserole (from an early 1980's Southern Living) Ingredients: 4 slices bacon 4 large yellow squash, sliced* 2 green onions, chopped 1 egg, beaten 1/2 C sour cream 1/2 C Swiss cheese, shredded 3/4 C Cheddar cheese, shredded Method: Fry bacon in a large skillet until crisp, Drain on papre towels. Crumble and set aside. Reserve drippings. Saute squash & onions in drippings 8 to 10 minutes. Combine egg & sour cream, Add to squash mixture. Stir in half the bacon. Spoon half the squash mixture into a greased 2 qt casserole. Sprinkle swiss cheese over top. Spoon remaining squash mixture over cheese. Sprinkle cheddar cheese over top, Top with remaining bacon. Bake at 350 degrees about 20 minutes (until bubbly) Yield: 6 servings * Can use zucchini, patty pan, or a mixture of summer squashes. It's all good. Rusty

tishtoshnm - Congratulations!!! You can make corn bread with the cornmeal milled in the Nutrimill on the coarse setting. I just normally used a coarser grind than that, but it makes a nice light corn bread and I use freshly-milled wheat flour in the recipe. Golden Cornbread (source: Bob's Red Mill) 1 c. cornmeal 1 c. whole wheat pastry flour (I use hard white wheat and get great results - just don't do anymore mixing than it takes to mix the batter together) 1/2 t. salt 4 t. baking powder 1 T. sugar (optional - I use agave nectar) 1 egg 1 c. milk (I usually use 1 c. homemade kefir - homemade or commercial buttermilk would also work) 1/4 c. butter or margarine, softened SIFT together dry ingredients into bowl (I never sift, just make sure the dry ingre. are well mixed). ADD eggs, milk and butter. BEAT until smooth, about 1 minute. DO NOT OVERBEAT. BAKE in a greased 8-inch square pan for 20-25 minutes at 425°F. SERVE warm with butter and a beaming smile. ------------------------ WOW! That's a lot of oats. I'd suggest if you don't have one, beg/buy/borrow a FoodSaver and a roll of bags to store you oat groats in. There's a lot of fat in oats and they can go rancid if they aren't kept in a dark/cool storage area. You'll get longer storage if you vacuum-seal them and/or freeze them. I try to only purchase enough oat groats for about 2-years worth at a time. I have a Marga Mulino Flaker Mill that works for making flakes or a coarse grind, similar to steel-cut oats. The freshly-milled oat flakes cook a little quicker than whole oat groats. Here are some recipes that might help you out without investing in more "toys". SLOW COOKER CREAMY WHOLE OAT PORRIDGE (source: The Splendid Grain - by Rebecca Wood) 1 c. oat groats 1 piece (3-inches) cinnamon stick Pinch of salt 4 c. water Place all ingredients in a slow cooker. Set on high heat, cover, and simmer overnight. ------------------------------------ OAT GROAT PANCAKES (source: The Splendid Grain) 2/3 c. oat groats 1/3 c. buckwheat groats, toasted 1-1/4 c. milk or soy milk 3 large eggs 2 T. unsalted butter, melted 1/4 t. sea salt 2 T. Sucanat or light brown sugar 1 t. baking powder 1/2 t. grated nutmeg Combine the oats, buckwheat and milk in a blender container. Cover and let soak refrigerated overnight or for 8 hours. [The next morning...] Blend until smooth. Add the remaining ingredients and process to combine. Preheat a griddle. Drop the batter by the lableful onto the griddle and bake for about 2 minutes on each side, or until golden. Serve hot with the usual pancake accompaniments. [Grainlady note: It's important to soak oats before preparation (according to Nourishing Traditions - by Sally Fallon and Mary G. Enig, Ph.D.). I add 2 T. whey from my kefir or drained yogurt, or you can add kefir, buttermilk, or yogurt to aid in breaking down the hard-to-digest phytates.] --------------------------------- IRISH OATMEAL (source: The Nourishing Traditions) 1 c. whole oats 2 c. warm filter water 4 T. whey, yogurt, kefir or buttermilk 1 t. sea salt 2 c. filtered water Place oats on a baking sheet and bake at 350°F until they turn light brown. Process roasted oats to a medium grind in a home grinder (blender). (The resultant meal should be part flour, part small bits.) Soak from 7-24 hours in a warm place in 2 c. warm water plus whey, yogurt, kefir or buttermilk. (Note: Those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.) The fine flour particles will rise to the top and may be lifted off carefully with a spoon. Bring additional 2 cups of water and sea salt to a boil, add soaked oatmeal and cook over very low heat, stirring frequently, for about 10 minutes. [Grainlady note: I'd sift the flour out of the mixture rather than skim it off the top.] -------------------- Oat flour: 2/3 c. oat groats = 1 c. oat flour. BANANA CRUNCH CAKE (uses oat flour AND oatmeal) Crunch topping: 3/4 c. oatmeal (quick or old-fashioned, uncooked) 1/3 c. firmly packed brown sugar 2 T. butter or margarine, melted 2 T. chopped nuts (I use a LOT more ;-) 1/2 t. cinnamon Combine all ingredients; mix well. Cake: 1/2 c. butter or margarine 2/3 c. firmly packed brown sugar 1 c. mashed banana 2 eggs 1 t. vanilla 1 c. oat flour 3/4 c. all-purpose flour (I use soft white wheat or spelt OR hard wheat and rye in a 3:1 ratio) 1 t. salt 1 t. soda 1/2 c. chopped nuts, if desired (I only put them in the topping) (I also add 3 T. flaxmeal, but that's optional.) Beat together butter and sugar until light and fluffy; blend in banana, eggs and vanilla. Gradually add combined dry ingredients, mixing well after each addition. Stir in nuts. Pour into greased 9-inch square pan; sprinkle crunch topping evenly over batter. Bake in preheated moderate oven (350°F) 40-45 minutes or until wooden pick inserted in center comes out clean. ---------------------------- OATMEAL SCONES 2 c. oat flour 1-1/2 t. baking powder 1/2 t. baking soda 1/2 t. salt 2 T. sugar 1/4 c. butter or margarine 3/4 c. buttermilk 1 egg Preheat oven to 400°F. Sift together dry ingredients. Cut in butter until mixture resembles coarse corn meal. beat together buttermilk and egg. Add to dry ingredients, stirring with a fork until a stiff dough is formed. Knead lightly on board dusted with oat flour. Flatten into a round 1" thick and 5" in diameter; smooth out edges. Mark into 12 wedges with a knife. Place on ungreased baking sheet. Bake 10-12 minutes until lightly browned. Serve hot with butter and jelly. (source: Allergy Recipes, American Dietetic Association) Hope that helps you out a bit! ;-) -Grainlady