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Post by templeton on Oct 30, 2015 3:01:56 GMT -5
I've got a couple of quarts (Templeton reverts to imperial units!) of mixed pea seed that is surplus to requirements - these are reject breeder lines that i couldn't bear to compost. I tried boiling some last year, with not particularly good results. They are mixed purple spotted, green and pale dun, with a variety of shapes/textures from round to dimpled and block shaped. I tried to split the peas using my corona hand mill on extra wide setting, which didn't really work. We do eat dal, and split pea and ham soup, but that's about the extent of our Pisum pulse repertoire. How to prep and cook them for toothsome goodness? ...and no, steev, I can't process them through a pig, tasty as the prospect is... T |
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Post by raymondo on Oct 30, 2015 3:58:55 GMT -5
Pease pudding, pea burgers, sprouted pea salads (just keep varying the dressing).
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Post by ferdzy on Oct 30, 2015 8:17:06 GMT -5
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Post by steev on Oct 30, 2015 11:48:02 GMT -5
No, you don't process them "through" a pig, but "into" a pig.
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Post by philagardener on Oct 30, 2015 16:42:53 GMT -5
Soak overnight before cooking to help make them tender? That should also trigger conversion of some starch to sugars. Maybe a pressure cooker would help too; just keep enough liquid in there so it doesn't burn on the bottom. Be sure to let us know what works!
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Post by templeton on Oct 30, 2015 21:03:52 GMT -5
No, you don't process them "through" a pig, but "into" a pig. point taken... |
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Post by templeton on Oct 30, 2015 21:06:27 GMT -5
Ms T reminds me they tasted 'metallic' - personally, i dont recall. Sprouting seems a good idea, i used to do curry from sprouted chickpeas.
thanks for all the links, will check em out.
T
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Post by raymondo on Oct 30, 2015 23:12:18 GMT -5
I love sprouted peas. I'm growing my own for sprouting because all the commercial growers use glyphosate these days as a pre-harvest desiccant and I haven't found a source of whole, organically certified pea seeds.
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Post by flowerweaver on Oct 30, 2015 23:29:13 GMT -5
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Post by philagardener on Oct 31, 2015 6:48:33 GMT -5
all the commercial growers use glyphosate these days as a pre-harvest desiccant Not to stray too far from the OT, but I am hearing a lot more about the use of herbicides on legumes and grains to kill the plants so they dry before harvest. It seems an alarmingly widespread practice! |
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Post by Joseph Lofthouse on Oct 31, 2015 11:10:32 GMT -5
Not to stray too far from the OT, but I am hearing a lot more about the use of herbicides on legumes and grains to kill the plants so they dry before harvest. It seems an alarmingly widespread practice! And potatoes! |
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Post by raymondo on Oct 31, 2015 16:12:54 GMT -5
Thanks flowerweaver but Australian quarantine regulations make legume imports too expensive for individuals. Only the big boys can play in that game. Luckily, I have plenty of space for pea growing. |
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Post by raymondo on Oct 31, 2015 16:15:50 GMT -5
all the commercial growers use glyphosate these days as a pre-harvest desiccant Not to stray too far from the OT, but I am hearing a lot more about the use of herbicides on legumes and grains to kill the plants so they dry before harvest. It seems an alarmingly widespread practice! I don't know about the US and elsewhere but here in Australia glyphosate is the pre-harvest desiccant of choice for grains, legumes, potatoes and sugarcane. |
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Post by steev on Nov 1, 2015 20:03:09 GMT -5
Ah, the wonders of Big Ag chemical farming; I suppose it's just a matter of time until somebody comes up with something to make all a chicken's feathers fall out before slaughter.
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Post by Joseph Lofthouse on Nov 1, 2015 21:45:31 GMT -5
Ah, the wonders of Big Ag chemical farming; I suppose it's just a matter of time until somebody comes up with something to make all a chicken's feathers fall out before slaughter. That would be Hebrew University in Israel: Featherless chicken |
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