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Post by blueadzuki on Aug 10, 2013 14:13:30 GMT -5
I would add that, in my opinion, a pea also has to be thin skinned (seed coated) to be a decent sheller. Thick skinned ones are usually not all that pleasant to eat, no matter how sweet they are, the thick seed coats get stuck in your teeth too easily.
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Post by zeedman on Aug 11, 2013 2:03:12 GMT -5
... To make things more interesting, here is a list of varieties I've grown so far, can anyone please tell me what type of peas these are? Dwarf Grey Sugar Curruther's Purple Podded Golden Sweet Thomas Laxton Laxton's Exquisite Little Marvel Dwarf Telephone (Carter's Daisy) Parsley pea Rondo Capucijners Blauwschokkers Thanks so much! Dwarf Grey Sugar - snow Curruther's Purple Podded - shell Golden Sweet - snow Thomas Laxton (Laxton is a shell, don't know these strains, though) Laxton's Exquisite Little Marvel - shell Dwarf Telephone (Carter's Daisy)- shell Parsley pea - shell Capucijners - soup Blauwschokkers - soup |
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Post by iva on Aug 11, 2013 13:45:13 GMT -5
Zeedman, thanks so much for your time and help! I figured most of them out after an explanation was given to me, the only thing I can add is that Carter's Daisy is mainly used as a snap pea as it has thick walls and no fibers. Very tasty. And Rondo seems to be our local variety sold here, a shelling pea with HUGE peas inside,really great! Thanks again!  |
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