Here in north central Florida I find that my peas (wrinkled seed types) are fairly susceptible to freeze damage unless they are quite young. In fact I provide them with protection from all but the lightest of frosts. I suspect it happens because we tend to get cold weather as a series of cycles of a few days to a week of high temperatures of 70-75 degrees followed by a freeze and several days to a week with highs in the 50s and 60s, then back into the 70s (and occasionally 80s) for a few days to a week. I think the warmer interludes may affect the pea plant's susceptibility to frost damage. Nevertheless, I have great luck with peas all winter so long as I given them a little protection on frosty nights. Has anyone else in similar climates noticed their peas being susceptible to damage from frosts and light freezes? This post was edited by courtneych on Sun, Mar 9, 14 at 21:13

thanks, douglas! I went outside today, 24 hours after the damage, to assess what looks damaged. Out of 35 tomato plants, only two are wilty looking, my Fourth of July and Mr. Stripey, and then my Pink Brandywine has yellowed leaves but I'm not sure if that's from the frost or if it wasn't doing well ahead of time. I didn't notice it yesterday, so I'm guessing the frost. One of my six Romas is looking questionable, too, but it might need to be watered. Out of my 37 pepper plants and 2 tomatillo plants, everything looks completely green and healthy. Meanwhile, five of my eight cucumber hills are goners and the other three might soon follow. And one of my four basil plants is shriveled. So far, the cukes bore the worst of the frost damage, no question. And after reading posts here about Mr. Stripey's production and the bad taste of Fourth of July tomatoes, perhaps I'm no worse off with those gone. But I do love pink Brandywine tomatoes, so I have to replace that one. Thanks for all the advice. I'll keep you guys posted if more of them die, just so that my original thread becomes something of a reference in itself since I didn't see this topic addressed when I searched for it ahead of time.

Ruth, I'll jump in and say that it is about impossible to come up with a time. There are a lot of factors that could sway things one way or another: how long it has been out of the refrigerator during its lifetime, how cold your refrigerator is, where in the fridge you're storing it etc. In my situation, I'd feel okay with going about 6 days or so, but that's just me!! Grace

I agree, you can freeze it. Mother keeps those frozen biscuits in her freezer for a couple of months and they still are fine, and I keep yeast bread for a couple of months, but after that time the yeast seems to, as LindaC says, "lose the oomph". I've also frozen scone dough, which is basically a sweet biscuit, but haven't tried to keep it more than a month, mostly because I eat them before any longer! So I believe you should be able to freeze that recipe without problems, but I wouldn't try to freeze it long term, longer than a month or so. Annie