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Post by raymondo on Aug 18, 2018 2:04:53 GMT -5
Many of the descriptions I’ve found imply that they are just shelling peas left to dry down in the garden/field and used as soup peas over winter, or to make mushy peas. I was wondering whether our English pea enthusiasts (hello galina ) might know a bit more. Are there, for instance, cultivars known specifically as marrowfat peas? And any idea where the name ‘marrowfat’ comes from?
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Post by keen101 (Biolumo / Andrew B.) on Aug 18, 2018 9:12:36 GMT -5
I would like to know as well. From my readings Marrowfat peas are usually used in England to make mushy peas and are traditionally a bright green color? I think they are different from Black or Grey Peas. I'm not sure where Carlin or Maple peas fit in. And I'm still not sure if grey peas are different than soup peas but i think they are. P.s. i tried cooking Biskopens like toad Soren's grey pea recipe on his blog and they did not make their own gravy, so i think i need a different variety.
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Post by galina on Aug 19, 2018 7:17:56 GMT -5
This is the classic marrowfat pea. www.wherryandsons.com/index.php/wherry-products/marrowfat-peas Often sold as 'garden pea'. A large green shelling pea that is sweet. Eaten as large mature pea. Different from the petit pois, which are much smaller and juicier. Dried marrowfat peas are also used for re-hydrating, cooking (with a tablet of bicarb!) to make them very soft, then mashing for bright green 'mushy peas'. en.wikipedia.org/wiki/Mushy_peasIf you know the tall variety 'Telephone' that is an example of a marrowfat, but of course the modern marrowfat types are shorter and can be harvested by combine harvester. Carlin and maple peas are non-sweet types and are used to make different dishes. This is one recipe: www.thespruceeats.com/lancashire-black-peas-and-vinegar-434956
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Post by raymondo on Aug 19, 2018 17:57:58 GMT -5
Thank you galina. I have some Telephone peas in the seed box and it’s almost spring in this part of the world. Mushy peas in a couple of months!
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