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Post by farmermike on Jul 22, 2018 18:06:58 GMT -5
keen101 (Biolumo / Andrew B.), I wonder if you just kept cooking them would they soften up like a normal pea soup? (You might have to keep adding pre-boiled water to the pot.) I’ve never cooked non-split soup peas before. Have you had that experience with other peas? I did seed increases on a few soup peas this year (including Biskopens) and am planning to plant large patches for eating this fall.
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Post by keen101 (Biolumo / Andrew B.) on Jul 23, 2018 0:05:22 GMT -5
keen101 (Biolumo / Andrew B.), I wonder if you just kept cooking them would they soften up like a normal pea soup? (You might have to keep adding pre-boiled water to the pot.) I’ve never cooked non-split soup peas before. Have you had that experience with other peas? I did seed increases on a few soup peas this year (including Biskopens) and am planning to plant large patches for eating this fall. I've never cooked non split peas before either. Though i do wonder if maybe i just needed to cook them a whole 'nother day. The only reference i have is from toads garden and he says gray peas are supposed to make their own gravy, but mine did not. Perhaps biskopens is not a true grey pea? Or maybe i didn't cook them right or long enough. toads.wordpress.com/2008/10/28/grey-peas/The biskopens had a very thick skin, but were decently tender underneath. I have my doubts whether a yellow soup pea would have such a thick skin, but i do not know. |
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