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Please help.

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Please help.

Post  buttaflie143 on 4/16/2011, 10:19 pm

I just learned that garden peas are a cool season crop so I now have two empty squares in my garden. I tried to do some research and came across cowpeas and crowder peas. I guess these are similar to blackeye peas...? Has anyone tried growing these? Do you have any information you can share, pics? I would like to plant something in the space that will grow to a comparable height as the other items on this row. Just when I thought the plan was complete...there is just so much more to learn...like cool season vs. summer crops. Now I know why the peas I planted last year didn't grow. Rolling Eyes

Cucumber (2)

Cucumber (2)

Cucumber
(2)

Cucumber (2)

Tomato (1)

Basil

Tomato (1)

Tomato (1)

Basil

Tomato (1)

Bush Beans
(9)

Okra
(1)

Okra
(1)

Sweet Peppers (1)

Sweet Peppers (1)

Sweet Peppers (1)





Bush Beans
(9)

Butterhead/
Boston Bibb
Lettuce
(4)
Bibb, Romaine, Burpee Gourmet Blend, and Simpson Elite

Butterhead/
Boston Bibb
Lettuce
(4)

Onions
(16)

Onions
(16)

Cabbage
(1)


Cabbage
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Cabbage
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Summer Squash
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Zucchini
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Summer Squash
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Cucumber (2)
Cucumber (2)
Cucumber
(2)
Cucumber (2)
Tomato (1)

Basil
Tomato (1)
Tomato (1)

Basil
Tomato (1)
Bush Beans
(9)
Okra
(1)
Okra
(1)
Sweet Peppers (1)
Sweet Peppers (1)
Sweet Peppers (1)
Bush Beans
(9)
Butterhead/
Boston Bibb
Lettuce
(4)
Bibb, Romaine, Burpee Gourmet Blend, and Simpson Elite
Butterhead/
Boston Bibb
Lettuce
(4)
Onions
(16)
Onions
(16)
Cabbage
(1)

Cabbage
(1)
Cabbage
(1)
Zucchini
(1)
Summer Squash
(1)
Zucchini
(1)
Summer Squash
(1)

buttaflie143

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Re: Please help.

Post  The Cat's Other Mother on 4/16/2011, 10:27 pm

I think I would plant more okra in those spaces. You really have to harvest the pods young so as to be tender, so you need more of them to have enough to cook, unless you are just adding them to soups or gumbo or other veggies.

The Cat's Other Mother

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Re: Please help.

Post  buttaflie143 on 4/16/2011, 10:43 pm

I didn't think about that...how do you prepare okra outside of soups and gumbo? I know for sure my husband wants to pickle some. He has recorded an entire segment Alton Brown did on okra and I think he wants to try everything Alton did on the two part okra series. lol!

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Re: Please help.

Post  fiddleman on 4/16/2011, 10:45 pm

@buttaflie143 wrote:I didn't think about that...how do you prepare okra outside of soups and gumbo? I know for sure my husband wants to pickle some. He has recorded an entire segment Alton Brown did on okra and I think he wants to try everything Alton did on the two part okra series. lol!

Alton Brown rocks! The only way I've ever been able to stomach okra is when it is breaded and deep fried... yum.

Mark

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Re:please help

Post  westie42 on 4/16/2011, 10:55 pm

That is a very nice looking SFG layout was it done with a software program, if so what one. Lubys cafeteria has a nice dish that looks to be mostly stewed tomatoes with small okra sections. Succotash also has okra in it sometimes. Deep fried okra is common in cafeterias too. Did you decide yet on the compost tumbler ?

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Re: Please help.

Post  buttaflie143 on 4/16/2011, 10:58 pm

We are going to have an "Iron Chef Okra" match. He's going to use one of Alton's recipes and I am going to use Justin Wilsons stuffed cajun crab stuffed okra recipe. We always invite friends over for dinner to judge. Its a ton of fun. I "garontee" I'm going to win!!! Alton's good, but Justin's better!

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Re: Please help.

Post  buttaflie143 on 4/16/2011, 11:01 pm

@westie42 wrote:That is a very nice looking SFG layout was it done with a software program, if so what one. Lubys cafeteria has a nice dish that looks to be mostly stewed tomatoes with small okra sections. Succotash also has okra in it sometimes. Deep fried okra is common in cafeterias too. Did you decide yet on the compost tumbler ?

Thank you. I just used the table feature in MS Word. I am still deciding on the composter, all the while trying to get my husband to build one with the wood pallets I have.

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Re: Please help.

Post  Miss M on 4/17/2011, 12:19 am

Crowders and cowpeas, field peas, black-eyed peas, purple-hull peas... they have somewhat different flavors, but they are also quite similar. Black-eyed peas are a good reference. If you like those, you'll probably like the others as well. I really haven't heard anybody ever say anything like, "Oh, I like crowders, but I don't care for purple-hull peas."

I love the "Iron Chef" thing y'all do! That's great! Very Happy

And Alton Brown and Justin Wilson are both awesome!

Miss M

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Re: Please help.

Post  shannon1 on 4/17/2011, 5:15 am

As Justin Wilson would say " Now what I'm gunna did" with some of my okra is pickle it. Yummy! It freezes well too for later. Or I am guessing the bush beans you'er growing are green beans, do you like edamame? I love it and was thrilled to learn it loves the heat so I am growing it for the frist time this year. It is a bush type not vineing.

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Please help.

Post  sherryeo on 4/17/2011, 12:24 pm

Buttaflie, Cowpeas, crowder peas, field peas are all part of the blackeye pea family. They're very popular in the south, where they began to be grown in the late 19th century to help amend the soil after it was largely depleted from growing cotton. Poor families started cooking them, since at times they had very little else. Southerners grew to love them. So, if you grew up in the deep south, chances are these were a staple in your diet. They're completely different from the green pea or English pea type. Pinkeye Purple Hull peas are a popular variety and I have a square of them planted in my garden now.

They're usually cooked with bacon or ham hocks, sometimes onions and a few tender okra pods. They produce, when cooked, what southerners call "pot liquor" - a dark flavorful liquid. They're great with cornbread. They are similar in taste to regular blackeyed peas that are cooked from the dried form.

They're often cooked here in the south with "butter beans," which are part of the lima bean family. Some call them "speckled butter beans" because some varieties are a buff color with purple splotches on them when raw. Henderson Bush and Jackson Wonder are well known varieties.

Regarding okra - try the tiny, young, tender pods battered & deep fried whole and served atop salads instead of croutons (serve immediately after adding the okra so it stays crisp). Yummm.

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