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Post by keen101 (Biolumo / Andrew B.) on Mar 9, 2011 21:03:05 GMT -5
I guess you can add me to the list of people growing it this year. I just received an email from the Nordic Genebank, that the seeds are on the way. Here's hoping they are indeed red. Thanks for the link toad!
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Post by toad on Mar 11, 2011 16:08:18 GMT -5
I'm just pleased to help with the link.
It grows tall, around 2m in my garden.
I didn't take notes, but I think we started eating the peas as snap peas fairly early.
I think it is not of the sweetest taste, which is to my liking. I find many vegetables are being breed to a too high sugar content. The green pod with blushing seeds at this state, cut in pieces to show off the seeds, are great in mixed green summer salads.
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Post by robertb on Mar 12, 2011 9:14:20 GMT -5
The starchier peas are more filling, have more goodness, and if you're not following the European fashion for side dishes (we never cook European dishes anyway) they're ideal.
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Post by keen101 (Biolumo / Andrew B.) on Jul 16, 2011 21:32:22 GMT -5
Here's some pictures of the progress of Biskopen. By far it is the tallest pea i have ever grown. It's even taller than most of the sunflowers. It's easily 6ft+. I need to breed this thing into a dwarf pea for sure! And one that flowers a little earlier wouldn't hurt either. On the plus side it doesent seem phased that much by the summer heat, so maybe it's heat tolerant, or maybe it's just hanging on until the peas reach maturity.   |
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Post by mnjrutherford on Jul 17, 2011 7:37:44 GMT -5
So this is a green pea without the sweet taste? New concept to me! I grew "Bishop's Gray" peas last year that Graham sent. Beautiful plants, at least 7 or 8 feet tall and never produced blossom one. I think our weather is simply not conducive to a lot of peas. That or I'm not planting at a correct time. I've got a lot to learn when it comes to peas.
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Post by keen101 (Biolumo / Andrew B.) on Jul 17, 2011 15:37:35 GMT -5
So this is a green pea without the sweet taste? New concept to me! I grew "Bishop's Gray" peas last year that Graham sent. Beautiful plants, at least 7 or 8 feet tall and never produced blossom one. I think our weather is simply not conducive to a lot of peas. That or I'm not planting at a correct time. I've got a lot to learn when it comes to peas. Well, i haven't tasted any yet, but i will say that just by looking and feeling that the pod seems like it might be even tougher than a standard shelling pea, and i have no idea if it lacks sweetness yet. I will report back if i get to taste any actual peas. Yeah, as you can see the pod is a green one, but the seeds themselves are developing an orange tint, and i guess will eventually turn dark red as they mature and become starchier. This is definitively the latest producing pea I've ever grown, and i do wish to breed it with something like golden sweet which is a very early producing pea, but i think to do that i will have to plant biskopens early, and golden sweet a little late to get flowers of both at the same time. It will be hard. Maybe breeding with a dwarf pea might help solve part of the problem of late blooming too. |
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Post by Soren on Jul 17, 2011 16:06:45 GMT -5
Grey pea or marrowfat pea varieties, like Biskopens Gråært, are not bred for fresh eating, but to dry and store for later use (for human consumption or as animal fodder). You can read more on Søren's blog toads.wordpress.com/2008/10/28/grey-peas/ |
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Post by Joseph Lofthouse on Jul 17, 2011 17:39:44 GMT -5
One of the peas I trialled this year for inclusion in my shelling pea landrace failed the taste test. I thought of it as a starch pea and not as a sweet pea. Now you've got me wondering if I aught to use it as the starting point for a marrowfat pea landrace.
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Post by mnjrutherford on Jul 17, 2011 18:38:06 GMT -5
DO IT JOSEPH! The marrowfat peas are an important food source. I failed miserably my first go round and didn't even try it this year. But it would be invaluable as a storage type food along with dried beans. Think pea soup!!!
Also, Asian cuisines use a very tough skinned, starch type pea. I don't know a lot about it, but it's sold and used fresh in Asian markets back in California. So there is a market for fresh as well as dried versions.
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Post by raymondo on Jul 18, 2011 4:32:38 GMT -5
Starchy peas have long been out of favour in Australia. My mother remembers them when she was a girl. She's in her eighties now. We never had them when I was growing up, so they'd more or less gone from the kitchen by the time my mother was a young woman. About the only time they are ever used nowadays is in pea and ham soup. Perhaps it's time to try them out in other ways!
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Post by mnjrutherford on Jul 18, 2011 6:20:50 GMT -5
Soup is my main idea of use. But I've heard they are cooked to a consistency of mashed potatoes and consumed as a side dish in north eastern Europe. I'd like to try this.
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Post by grunt on Jul 18, 2011 16:09:24 GMT -5
They would do good cooked like that and mixed into potato cakes
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Post by robertb on Jul 18, 2011 21:39:43 GMT -5
That's mushy peas; it's made with starchy peas. I only ever had it once with fish and chips; it had so much food dye in it that it turned my chips bright green and put me right off!
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Post by mnjrutherford on Jul 19, 2011 15:30:02 GMT -5
ewwww food dye? Good grief! I think I would like mushy peas though. I like the potato/pea cakes idea as well. Maybe croquettes? I LOVE croquettes! I bet they would be nice as part of a curry stew as well.
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Post by trixtrax on Jan 24, 2014 16:18:42 GMT -5
I know this is an old thread, but was given a decent big bag of Biskopens Gråært from Graham, anyone want some seed?
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