These are the absolute best for old time Southern peas, we cook up a big pot and serve with cornbread! I am originally from Louisiana and was ecstatic that they would grow and flourish here in Connecticut! Nothing seems to eat them, either, except us, of course! And if you keep them picked they just keep on producing! Was very surprised that even when the nighttime temps dropped into the low 40's they just kept coming. Easy to put up, too, as you just shell them, bag them, and freeze them. No trouble at all. A real comfort food, a taste from childhood, but difficult to find seed, get it while you can!
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