Hello again people, I am wondering if I can dry out my kelvedon wonder peas and rehydrate them, like split yellow peas? Thanks, piggy
Basically, any dried pulses can be soaked in water , cooked and eaten.
This includes peas, broad beans and beans including runner beans!
The varieties normally used for drying are Giant Marrowfat, to recognise them is easy, they are smooth and round (not wrinkled). They need to be soaked overnight, preferably with a teaspoonful of Bi-carbonate of soda. Anyone wanting the seed can get a packet of dried peas and set them. My father did this in the 1930's and 40's. Kept us going during the wartime food rationing.
As already said... many of the round peas. PM me and I'll send you some purple podded which make great soup... and are very decorative. They are ok fresh as well, out of the pod, but don't look very appetizing from frozen, too grey, and too "chewy"..... :-X
(http://i39.photobucket.com/albums/e190/Plot52/purplepeas.jpg)
;D
Quote from: pamthepiggy on July 08, 2008, 17:58:19
Hello again people, I am wondering if I can dry out my kelvedon wonder peas and rehydrate them, like split yellow peas? Thanks, piggy
Is it me? Just wondering why anyone would want to dry
lovely fresh peas. Wouldn't it be easier to buy dried peas and soak them.
Our favourite soup is one made with the water a ham has been cooked in (with salt quantity checked) and lentils or split peas added. I also use a Tbsp tomato paste which makes it even healthier.
According to the T&M paper catalogue Onward peas are the ones that make marrowfat peas - leave them on the plant till they dry.
We love this - lardons in stock, peas, carrots, onions, tomato, extra tomato puree and a touch from some stuff in a jar that my Hungarians gave me (with a health warning!).
I'll try the Onward next year and see what happens. Hopefully that will be another thing I won't be buying from the s*p*m*rk*ts. :) :) :) :) :) :)