Hi Gunnysack, I have a fresh crop of Sugar Crowder Peas just bagged! Mine are an heirloom from a family in Alabama, and are prolific producers! What kind of seed or perennial starts would you like to trade? I also am looking for true french tarragon, if you grow herbs. Let me know! Glad

Sounds like you may be similar or a bit cooler than "my" zone 5. I've successfully grown cowpeas. Southerners may laugh, but starting indoors on a heat mat in the north and then setting them out at the time that it's warm enough for melons will give you added assurance that the crop will mature. Maybe not a good option for a big planting, but it works well for my small row. Also, if you have any microclimates with more heat, use them for your cowpeas. An area along a south facing dark wall gives me a hotter area that bakes some plants during the summmer, but cowpeas thrive in those conditions.

I got my cow peas from Baker Creek Heirloom Seeds.(link below) They have several different varieties. I wonder how well the peas will grow in zone 7 if I plant now?? Anyone know about cow peas planted last week of July?? If anyone has done this please post your results. Thanks, DL joy_unspeakable, Not trying to hijack your thread - just need answers to cowpea question. Here is a link that might be useful: Baker Creek Heirloom Seed Co.

Well you did say you wanted to experiment. haha According to the link below, in a related post Dave (digdirt) said that any brine strength from "The Joy of Pickling" book will work. Here are the brine strengths: Salt to add per gallon of water: 1/3 cup salt = 2.4% brine strength 1/2 c. = 3.5% 2/3c. = 4.7% 3/4c. = 5.2% 1c. = 6.9% Salt to add per quart of water: 1.5T. salt = 2.7% brine strength 2T. = 3.5% 3T. = 5.4% 1/4c. = 6.9% 1/3c. = 8.9% These measurements are using pickling salt. A different type of salt will measure differently. Rodney Here is a link that might be useful: Pickled beans? Not green beans, real beany-beans! This post was edited by theforgottenone1013 on Mon, Jul 28, 14 at 13:22