@aftermidnight,
@digitS', good to see you both here! With some of the other forums fading away, I figured it was about time to till new ground, so to speak. I'm sure that I will run into others that I know, once I've hung around here a bit longer.
I did a little experiment recently to try and make "soy sauce" from cowpeas. I didn't work (I tossed them when the smell got so vile I KNEW that it would be unsafe to eat the finished product.
That sounds a little scary. For that matter, although I grow a lot of different soybeans, I have been hesitant to attempt soy sauce. I just have too many reservations about the fermentation process... I'm still looking for someone locally who can give me "hands on" training in proper procedures.
2016 was a pretty good bean year for me. Aside from the glitch with Bosnian Pole, I was able to harvest 44 pounds of Phaseolus (beans, runners, limas), and 6 pounds of Vignas (cowpeas, yardlongs, adzuki). Soybeans did not fare as well, just short of 15 pounds total... considering that was divided between 18 different varieties (and about 250' of row), less than half of what I expected. Peas too were disappointing, chiefly because they were planted too late & suffered from PM.
More details & photos to follow. I'll start slow, don't want to step on anyone's toes here.