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Post by steev on Nov 2, 2015 12:21:59 GMT -5
I'd think that poor fowl would kill itself.
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Post by diane on Nov 2, 2015 22:00:00 GMT -5
Getting back to one of the earlier replies, re sprouting:
Last year I had a bunch of seeds from a cross I didn't want to continue with. I grew them in the winter, beyond the sprouting stage, and harvested them as pea shoots. Really delicious.
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Post by steev on Nov 2, 2015 23:28:49 GMT -5
Pea tips are indeed a valuable greens/salad veggie; last Spring I got lots of tasty salad from my Austrian field peas.
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Post by reed on Nov 3, 2015 8:10:06 GMT -5
I have also been wondering how to use dry peas. We got a pound each of green and yellow ones at the market thinking I might grow some. Cooked a few with a little bacon and onion and liked it pretty good. I imagine they would also be good to just throw in a soup mix. Also bet they might be good just as a side dish, maybe throw in some garlic and sliced potatoes. It never occurred to me till just now the ones we bought are probably bush, if so I'll have to track down some vine types.
I don't really know the difference or reason for split peas, can't you just cook them whole? That's what I did.
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Post by templeton on Nov 3, 2015 18:15:14 GMT -5
I have also been wondering how to use dry peas. We got a pound each of green and yellow ones at the market thinking I might grow some. Cooked a few with a little bacon and onion and liked it pretty good. I don't really know the difference or reason for split peas, can't you just cook them whole? That's what I did. Split peas rehydrate and cook quicker. I found the skins fell off my whole peas and were tough. Flavour not great, either, which i think was due to the pigmentation in the skins. I'll be sprouting some next week when I've got time to experiment in the kitchen. |
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