Our sugar snap plants finally stopped producing. They only make a brief appearance at our local farmers’ market early on in our growing season so I was shocked they lasted this long. Much to my daughter’s chagrin, I ceremoniously chopped them down today to let the tomatoes finally get the full sunlight they need.
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And not food but had to share… A bouquet from our garden. Anyone know what the pink drapey ones are? I bought them at a local plant sale and have no clue what they’re called!
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I am not sure. You could take a closeup and try a Google lens to ID it. I do that with weeds and plants I don’t recognize.
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Looks like you’ve got Salvia, possibly a S. coccinea variety (magenta, tubular), Snapdragons (peachy), lavender and a zinnia. Pretty mix!
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Love that color snapdragon!!.
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Bastids
Field peas, a.k.a. crowder peas, a.k.a. southern peas, a.k.a. black-eye peas are all the same species, Vigna unguiculata. This species also includes yard-long beans and certain asparagus beans. After the flowers drop, a very skinny pod starts to form. In some varieties, the young pods can be cooked like green beans. These tend to have a more mushroomy taste.
The pods will gradually swell, with a number of “peas”. Once the pods yellow just a little, you can shell them and cook them briefly in just enough water to cover. They’re very good as fresh shelled peas. Or, you can let the pods dry on the vines/plants and harvest them as dry seeds. In this case, they’ll taste mostly like black eye peas (dried). I prefer the fresh-shelled ones, even if they’re a little more tedious to open completely; they don’t pop open as easily as regular peas.
My experience is that field peas (the Vigna, not Pisum) are very heat tolerant. They originated in Africa and became very popular in the southern USA. Southern Exposure Seed Exchange offers a number of varieties.
Some varieties, like Taiwan black-seeded Yardlong, have very pleasant-smelling flowers. The flowers on your are lovely!
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My Cherokee purples are currently nearly 7 feet tall. I use t-stakes at either end of the row and weave galvanized wire or twine from one stake to the other (weaving around the plants) to try and support/control the sprawl. I also prune the suckers religiously. Even so, each plant is so big I can’t get my arms around it- not even close.
Once they grow above the stakes and the supporting wires, I sometimes prune that so it doesn’t flop over.
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Thank you! These are “Fagiolino Dolico di Veneto Cowpea” from Victory Seeds.
They write “The pods mature upright like “antlers” and are consistently about seven inches long with twelve to thirteen seeds each. The plants are erect, bush-like, and dwarf in habit with dark green foliage and beautiful blossoms”
They gave me a $20.00 gift card for using one of my pictures!
ETA The Manzano pepper is dropping flowers.
I am trying the T-bars for the first time this year, though I have run a length of electrical conduit overtop plus twine. I have not been so great at pruning but I did go out this morning and take care of a lot. I am still 2-4 weeks from ripe tomatoes here and the greens look good but not that plentiful.
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The stakes were a game changer for me.
Remind me roughly where you are geographically?
Ottawa, Canada
Ah, right. I’m in southernmost PA and still only have green toms, fwiw.
I’m a novice so forgive the dumb question: is “rank humidity” the main cause of catfacing?
Wow! The only one I have approaching that size is Early Girl. How big are the fruit on your Cherokee Purples? The largest one I’ve harvested was just shy of a pound.
All green still, so I haven’t had the chance to weigh any. But I usually get some very large specimens especially at the very beginning of the season.
One day after I checked for ripeness, and decided they needed a little more time, varmints got my grapes. 
I think those were Perlette. I think these are Thompson, and I am thinking of picking them early. 
ETA I picked some…
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Grrrr! Those varmints!!! Your grape vine looks like ours the last couple of years. We’re currently fixated on racoons. Will be installing an electric fence in a matter of days.
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I’ve grown that variety. One year, when I was still working for Barboursville Vineyards, I grew a crop for the restaurant. They’re smaller than the common blackeye peas, but look similar. The green-shell stage is very good. They’ve always been very productive.
Congratulations on the photo/credit!
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