It’s been a great pea season again this year. Despite a slight mix up with varieties – see here – the Prussian Blues, the Salmon Pinks, the Norli and the Dukes of Albany have been very productive, providing us mainly with pea salad but also a couple of soups and some pea and broad bean guacamole. I used to grow just mange tout peas because I couldn’t see the point of growing whole peas. Now I know that the peas straight from the pod are so delicious they are almost like a different vegetable to the ones that come in frozen packets.
Now they are beginning to get a little past their best but the late planted Carouby de Maussanes are looking hopeful and I’ve started drying out some peas to keep for next year:
These are from the Prussian Blue, you can see a slight blue tinge to the drying peas here.
And these are the Salmon pinks. For the moment I am leaving these almost dried peas on a sunny windowsill and will then store them away for next year. I’ve got my eye on an impressive looking Duke of Albany pod to save once it is has matured a little more. My experiment in saving seeds from last year has worked well though last year I didn’t separate out the varieties:
All I have to do now is to remember to label them more sensibly so that I know what I’m planting next time. Little did I know when I started growing peas that this would become such an addictive habit.