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Post by raymondo on Feb 28, 2014 13:12:45 GMT -5
I grow peas on prunings if the trellis has something else on it. I always seem to have some lying about.
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Post by flowerweaver on Feb 28, 2014 13:17:47 GMT -5
steev I make my own veggie 'burgers' and 'meatballs' from just about every legume and grain. Depending on what the garden is producing, I'll throw in kale, peppers, corn, onions, and sometimes store-bought shitakes or portabellas, tomato paste, breadcrumbs, rice, potatoes, an egg for binding, all pulsed in the food processor. I spice them different ways to make them go with various ethnic dishes and can get them felafel-like. I've found the secret to holding shape is to brown everything in the skillet then put them in the oven to finish by baking. This keeps things from falling apart and ensures everything is cooked.
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Post by oxbowfarm on Feb 28, 2014 14:10:49 GMT -5
This week I am pruning a bunch of shade/ornamental trees, and figured that I'd like to grow my own bean poles, so I was reading about pollarding and coppicing. I ran across a new vocabulary phrase "pea sticks". They are like bean poles except shorter and the small twigs are retained. Seems to be a popular way of growing peas in England. Images of Pea SticksYes, pea sticks are probably where I'm heading. I've been actively cutting all my willow coppice and pollards the last two weeks or so and have gotten quite a pile going. Not even close to finished cutting all the pollards yet. The black willow pollards are not producing a nice clean withe for basketmaking, but they make something that I suspect may be very close to perfect for a pea stick. The first year after I top the black willow to make a pollard it produces a bunch of stuff that is probably oversize for pea sticks, but the subsequent years seem like almost perfect 6-7 feet long, about an inch at the butt end and lots of small twigs branching off. The question is durability, may be only good for one season. In the BBC masterpiece "the Victorian Kitchen Garden", Harry Dodson talks about how pea varieties were dramatically affected by WWII and the lack of labor post-war eliminated the supply of pea sticks, so all the tall pea varieties fell by the wayside. In the video he mostly used hazel for his pea sticks, but I only have willow. The major issue with willow that I see is cutting them early enough so that the branch dries and dies. If you use a fresh willow cutting, it WILL root and give you problems. That isn't an issue with the hazel. |
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Post by copse on Feb 28, 2014 17:46:41 GMT -5
The major issue with willow that I see is cutting them early enough so that the branch dries and dies. If you use a fresh willow cutting, it WILL root and give you problems. That isn't an issue with the hazel. Can't you put them upside down to stop them rooting? |
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Post by oxbowfarm on Feb 28, 2014 18:15:13 GMT -5
No, I don't think they are strong enough upside down. They taper. The other end would be too flimsy I'm fairly certain.
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Post by steev on Mar 1, 2014 3:52:08 GMT -5
You think they'd strike root enough to be hard to rip out when the peas are done? Seems as if the ground is soft enough to push them in, it'd still be soft enough to pull them out, but what do I know? My only understanding is that one rips out sticks and vines when the season is done, and burns it all; the only potential downside being that burning willow smells like piss, which is why it's not favored for fire-wood.
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Post by robertb on Mar 1, 2014 15:49:21 GMT -5
I used willow for bean poles the first couple of years I was on th put them in upside-down. It's easy to get them out at the end of the season as the roots aren't that big at that point.
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Post by robertb on Mar 1, 2014 16:15:26 GMT -5
Well, since no one know where the song comes from really or how old it is, there's really no way to say. But you notice wheat isn't on the list (or since we are talking about old England, "corn") Neither is rye. I never meant for the rhyme to be taken as autortatative proof (I mean it's a childrens play song and given that it has a dance with it, probably always has been) I just though the coincedence was worth noting. Depends on what part of the country you're looking at. Wheat doesn't do well in highland areas, and oats and barley were the main cereal crops in Wales, for instance. Probably other areas as well. |
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Post by 12540dumont on Mar 1, 2014 21:20:17 GMT -5
I received some interesting peas from NZ. They're a flour pea, for grinding, coating another thing and frying...sort of like tempura.
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Post by Walk on Mar 2, 2014 10:20:28 GMT -5
Another interesting recipe with peas is making pea "crepes" or wraps. I've made them with flour ground from yellow split peas and also from Amplissimo Viktoria peas (chickpea flour would work too). Basically you add enough water to pea flour to make a runny batter and let it soak for a few hours (about 1.5 cups water per cup of pea flour). Before cooking add more water if necessary to get it to a crepe consistency and add some salt if desired. Pour and spread batter thinly onto a hot, well oiled cast iron griddle. We really like these served as a wrap with some peanut butter, lettuce, tomato and dill pickles.
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Post by flowerweaver on Mar 2, 2014 10:31:12 GMT -5
Peanut butter WITH lettuce, tomato and dill pickles? Or, do you mean OR? Only my elderly Latvian friend ever served me a peanut butter sandwich with tomatoes on it. Not a common combination, just wondering!
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Post by templeton on Mar 2, 2014 16:12:38 GMT -5
Another interesting recipe with peas is making pea "crepes" or wraps. I've made them with flour ground from yellow split peas and also from Amplissimo Viktoria peas (chickpea flour would work too). Basically you add enough water to pea flour to make a runny batter and let it soak for a few hours (about 1.5 cups water per cup of pea flour). Before cooking add more water if necessary to get it to a crepe consistency and add some salt if desired. Pour and spread batter thinly onto a hot, well oiled cast iron griddle. We really like these served as a wrap with some peanut butter, lettuce, tomato and dill pickles. Walk, sounds like the southern Indian dish 'masala dosa'. Slightly fermented batter of chick pea flour (I think with rice flour), spread very thin on a big hotplate, toasty golden and crisp on the edges,served with a filling of potato curry and a few dipping sauces. I can still taste it, straight off the street stall...I think it was Varanasi, a bit foggy now, even foggier then  mmmmm T |
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Post by Walk on Mar 2, 2014 17:44:45 GMT -5
Peanut butter WITH lettuce, tomato and dill pickles? Or, do you mean OR? Only my elderly Latvian friend ever served me a peanut butter sandwich with tomatoes on it. Not a common combination, just wondering! All together. We also like PB and sauerkraut. Potato curry sounds really good too. I've heard of dosas but didn't realize that might be what I was making. I originally came across this recipe for "crepes" in a gluten-free cookbook and it called for chickpea flour. The fillings were our own take on the recipe. |
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Post by steev on Mar 2, 2014 18:45:19 GMT -5
One of my favorite sandwiches is warm toast with PB and dill pickle slices; made with sweet pickles, it's yucky; sauerkraut sounds interesting.
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Post by blueadzuki on Mar 2, 2014 19:07:07 GMT -5
When I was a kid, I used to eat peanut butter and cream cheese sandwiches. Always got looks from the other kids. Thank god they never saw me eat breakfast, it turns out a lot of people think my go to breakfast back then (oatmeal with american cheese melted in it) was somehow odd. Never made sense to me, I mean, unflavored oatmeal is a neutral food, neither savory nor sweet, so why do most people think it HAS to have sweet things added? Basically I was eating a cheese sandwitch, just runnier.
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