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Post by cortona on Apr 17, 2010 7:43:35 GMT -5
Rebsie your progect is a real piece of art! i like your photos!
i'm interested in a purple /red schell variety(it seems you are competent about peas)can you tel me the name of a nice one?(in a red/purple podded schel variety wath is the seeds color?)
thanks in advance
Emanuele
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Post by Rebsie on Apr 19, 2010 4:19:36 GMT -5
Rebsie the multicoloured tendrils just blow me away. Very pretty indeed The tendrils are quite something - and to be honest the photos don't do justice to them - they are the most amazing bright peachy colours graduating from yellow to pink and back again, with dark pink spots at each node. These traits come from Golden Sweet, and are the result of anthocyanin pigments overlaid on yellow tendrils rather than the usual green. If you've worked with Golden Sweet yourself then you'll know that it's an incredible source of unusual genetic variants like this. As a variety in its own right it has some flaws, but its genepool is a goldmine! |
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Post by kathm on Apr 19, 2010 6:02:25 GMT -5
Another Deppe fan and novice pea breeder here! Carol - and of course Rebsie - inspired me to have a go 2 years ago. Last year was my F1 generation. This year - it's the exciting year. Lots of variation. I'd encourage anyone to have a go. I made a table yesterday and it's amazing the patterns that are thrown up which aren't evident just looking at a row of variable plants. I think I've got my first flower bud too!
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Post by Rebsie on Apr 19, 2010 16:30:29 GMT -5
Rebsie your progect is a real piece of art! i like your photos! i'm interested in a purple /red schell variety(it seems you are competent about peas)can you tel me the name of a nice one?(in a red/purple podded schel variety wath is the seeds color?) thanks in advance Emanuele Thank you Emanuele. There are lots of purple podded shelling peas around, though most of them are better used as a dried pea or soup pea as they don't taste as good as green peas when they're fresh. They usually have brown or tan seeds, sometimes with purple speckles. I am trying to breed a purple shelling pea which tastes as good as a green one, but it isn't easy to get the right flavour. There are no red podded peas available yet (mine still needs more work) although there is one called Buerre Cosse Rouge which has red splashed pods. Some good purple-podded peas: Carruthers' Purple Podded (my personal favourite) Mr Bethell's Purple Podded Clarke's Beltony Blue Desiree Ezethas Krombek Blauwschok Lancashire Lad I'm sure there are other good ones which I haven't tried. |
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Post by cortona on Apr 19, 2010 16:57:32 GMT -5
thanks Rebsie purple is good too fo rme, probably i wil try to do some cross me too to obtain some purple podded palateble one!
have you any favourite soure for this variety in eu?
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Post by Rebsie on Apr 19, 2010 17:01:21 GMT -5
Another Deppe fan and novice pea breeder here! Carol - and of course Rebsie - inspired me to have a go 2 years ago. Last year was my F1 generation. This year - it's the exciting year. Lots of variation. I'd encourage anyone to have a go. I made a table yesterday and it's amazing the patterns that are thrown up which aren't evident just looking at a row of variable plants. I think I've got my first flower bud too! Kath, you're doing brilliantly and I'm sure you'll be rewarded with something wonderful. And you're right, it is something everyone can do. Peas are easy to hybridise and fun to work with. It only requires a little practice to learn how to hand-pollinate the initial cross ... then you can just let them get on with it because they're self-fertile. And you can grow a lot of plants in a tiny area, so it's especially good for people with limited space. For anyone who wants to know how to do it: daughterofthesoil.blogspot.com/2006/06/how-to-hybridise-garden-peas.htmlAnd a taster of what to expect when you do: daughterofthesoil.blogspot.com/2008/09/joy-of-genes-illustrated.html |
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Post by Rebsie on Apr 19, 2010 17:49:45 GMT -5
thanks Rebsie purple is good too fo rme, probably i wil try to do some cross me too to obtain some purple podded palateble one! have you any favourite soure for this variety in eu? Desiree is available from Plants of Distinction in the UK: www.plantsofdistinction.co.uk/acatalog/A-Z_of_Vegetables_PEA.htmlMost of my purple varieties came from the Heritage Seed Library. I have a few seeds left, so if you want to send me a message with your address I will send you some. |
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Post by robertb on Apr 20, 2010 3:42:39 GMT -5
A lot depends on what you want to do with the peas. Purple-podded varieties, like all the old field peas, have less sugar and more starch so they're probably that bit more filling. They're not really what you want if you want little piles of peas on the side of your plate English-style (I've never been fond of English cooking!), but if you're using them for savoury dishes they're fine. You wouldn't notice the difference.
A few field peas - raisin capucijners, Irish preans - have truly massive seeds the size of a small bean, and I'm wondering what can be done with those.
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Post by Rebsie on Apr 20, 2010 4:39:23 GMT -5
Yes Robert, you're right. In saying the purple-podded peas don't taste as good I'm showing my personal and cultural bias! Personally I like to eat them raw straight off the plants. My husband can't stand peas in any form so there's no point taking them in for dinner anyway.
Desiree is an example of a pea which tastes quite unpleasantly bitter when it's raw, but after cooking the mealiness becomes a positive asset and it's really delicious - a more hearty and complex taste than most sugar-laden modern peas. There is a lot more to pea flavour than sugar content.
I feel there would be a benefit in having a sweeter tasting purple-podder, and I'm making some efforts to breed them, but you are right - field-type peas have their own merits and it's more a case of encouraging people to use them in the ways that bring out the best in them, rather than assuming they are inferior to "normal" peas.
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Post by kathm on Apr 20, 2010 5:51:06 GMT -5
I would think that those bean-sized peas would be great for a cassoulet type dish. I use lots of my beans as shellies and freeze them fresh. I lob a handful into a casserole and the starchiness gives you a creamy, savoury, gravy-flavoured bean - could you do it with a pea? Can't see why not.
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Post by Penny on Apr 20, 2010 5:52:33 GMT -5
Thank you for the links Rebsie.
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Post by robertb on Apr 20, 2010 7:09:11 GMT -5
I would think that those bean-sized peas would be great for a cassoulet type dish. I use lots of my beans as shellies and freeze them fresh. I lob a handful into a casserole and the starchiness gives you a creamy, savoury, gravy-flavoured bean - could you do it with a pea? Can't see why not. Good idea. I should have a small crop of raisin capucijners this year, so I may well try it. There should be more scope next year if they're a success. |
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Post by raymondo on Apr 20, 2010 15:28:49 GMT -5
Pea and ham soup is delicious. I bet a pea based cassoulet would be equally tasty.
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Post by wildseed57 on Apr 27, 2010 22:19:21 GMT -5
Rebsie those are very nice red pods, when you get enough I would love to get a few seeds to grow out. I'm growing one thats called purple passion which you probably have already grown along with three varieties that are all called King Tut I wonder if I could come up with something close to what you have, by breeding some of my own varieties, although I have never tried to do my own breeding before. is breeding peas harder than cross breeding Peppers? I have Golden Sweet which is one of my favorites, is the color of the seeds green or do they show any difference like the purple passion does. I haven't tried eating any of the purple passion peas or the King Tut yet so I'm very intrested in how they taste. Have you noticed any flavor change in the red pods, also do the pods stay red when cooked?
George W.
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Post by Rebsie on Apr 28, 2010 14:17:00 GMT -5
Hello George, I answered quite a few of your questions in another thread (I think it was called Peas Galore) but my post was at the bottom of the page and probably got lost.
The red-podded pea project is still at a very early stage, and I haven't eaten any of them yet because I need to save all the pods for seed. However, I can safely predict that they will taste much the same as purple-podded peas and they they most certainly WILL lose their colour when cooked. The reason I know this is that the red colour is made by exactly the same pigment, anthocyanin, as the purple podders.
If you look closely at a purple podded pea, it's actually a green-podded pea with a layer of purple pigment on the surface of the pod. The only thing that is different about the red-podded pea is that the base colour of the pod is yellow rather than green. In every other sense they are exactly the same thing. The anthocyanin pigment which creates the red/purple is only on the surface and it is water-soluble. That's why all purple podded peas and beans lose their colour when cooked - anthocyanin simply dissolves in hot water.
The colour of the seeds for the red-podder are currently a tan-brown (when dried), much the same as most purple-podders. The flower colour is also the standard mauve/maroon bicolour you find in nearly all purple podders.
As for breeding peas - it's easy! I would encourage anyone to do it. It's certainly no more difficult than crossing peppers. The flower structure is a little different, but the principles are mostly the same.
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