Are Pigeon peas anything like Southern peas in taste?
marquette
16 years ago
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hairymooseknuckles
16 years agochaman
16 years agoRelated Discussions
pigeon pea
Comments (13)So now in florida and checked on the peas this morning. Mauirose, you were correct, they did in fact do surprisingly well amongst the massive weeds. There they were blooming away, about 3 feet tall and hidden by the six-foot tall and deep-rooted clumping rank weeds named I know not what but hauled out by hand from the deep floridy sand. Now the peas have some sun. Somewhat ironically perhaps, I am here just in time to see them get frosted tonight. Most likely, according to the forecast. I was surprised - again - by the condition that cajanus cajan was not much if any farther along in its cycle here than it was in MA five weeks ago. I was expecting to find peas on the plants if there were plants to be found at all. But nary a pod yet formed. This all reinforces my feeling that cajanus cajan is not a crop for the lower 48 unless it were south florida and even there probably difficult. Unless those elusive short-season cultivars show themselves.........See MoreIs there southern peas more suited to green shelled stage eating
Comments (8)I have grown several varieties of peas. I have 73 in my collection. I agree with garden lad and have mentioned it here before Blackeye is my least favorite. Just lacks taste and unless well seasoned is mealy tasting. I would go with the purple hull pinkeye instead. Whipporwill is excellent in the shelly stage. I prefer it as a shelly pea than a dry pea. As a dry pea when cooked it just never appealed to me.I have three whipporwill varieties. To me the crowders are probably tops, cream peas next than the eye types. The time to pick peas is when the pods have turned from green to either cream, yellow or purple depending on the variety. Peas picked in the green pod stage can be used as snaps either cooked along with the shelled peas or alone boiled in seasoned water same as green beans or stir fried. There is a lot of different tastes in the various field peas. I have a holstein pea (white and black like the cow) that has a taste similar to boiled peanuts. I will have probaby 20 varieties of peas at the Appalachian heirloom seed conservancy next month. I want to trade so bring lots of beans peas tomatoes etc. and Gardenlad I want some of them pink tip beans. Rodger...See Moresouthern peas
Comments (14)Helen, Sometimes I use them for soil improvement within the garden and other times I just pull the plants and throw them on the compost pile. Last year I left the plants in the ground and rototilled them into the soil in early winter. What I do depends on whether I have plans to plant a succession crop of something else in their space once they're through producing. I do like to use field peas in newly-broken ground purely as soil improvement but for that purpose I use varieties that I don't find especially wonderful for eating. Sometimes I'll break new ground and grow one of the Texas field peas in it for the first year or two to improve the soil before I plant anything else into that area. I even did that when we moved here---planting field peas in future shrub beds for two years before we planted the shrubs there, and the soil still wasn't nearly as improved as I'd hoped. Canokie, I don't grow Rattlesnake as a dry bean. I grow it as a snap or even as a shell bean, but not as a dry bean. Dry beans take a while longer to mature and dry down on the plants and, since you're dealing with limited space, leaving the pods on the plants longer means a lower harvest over time because plants that are maturing beans are slower to form more new beans. Rattlesnake is a very heat-tolerant, drought-tolerant and productive bean but one reason it is so productive is that you are continually harvesting beans and it is continually setting more beans. Once you start leaving the beans on the plants longer for dry beans, it takes longer for the plant to make more, so you harvest fewer overall. About the only time I leave any beans to dry is at the end of the season when the freezer is full and we've eaten so many snap beans that we're ready for a break from them. Having said that, Rattlesnake would outproduce most pole southern peas over the course of the season, I think. It takes a lot of beans to give you one pound of dry beans and that's the main reason I don't grow any bean primarily as a dry bean when you can walk into a store and buy 1 bag of dry beans for so little money. It just isn't cost-effective for me to improve the soil, buy the seeds, plant the beans, water them, weed them, harvest them, dry them and shell them when I can buy a pound of dry beans for less than a dollar at the grocery store. It makes me feel like I put $20 or $30 worth of material, water and work time into producing a $1.00 bag of dry beans. Other people likely don't share my feelings about raising dry beans, and maybe I wouldn't feel that way if I had a 5-acre garden and lots of space for dry beans, but I don't have room in my current garden to raise dry beans or a desire to do so. To be honest, when I have grown dry beans, put them in storage in the pantry and then pulled them out later to cook, they didn't taste any different to me than dry beans bought at the store and cooked at home. And, if I was only going to grow one snap pole bean variety, it wouldn't be Rattlesnake unless I knew in advance that we were going to have weather just like we experienced in the summer of 2011. In fact, Rattlesnake might not even make the Top Five list of what I'd grow. If I could grow only one, I'd likely pick Garafal Oro or Musica, not that I'd ever have enough discipline to plant only one variety. Dawn...See MoreHow much salt to add to fresh southern peas?
Comments (1)I don't know that you are going to find any table or any specific recommendations as salt is always to taste. And we all how how different folks taste buds are. I grew up on salt so if I salted all the foods I cook to my taste I know for a fact that many wouldn't eat it (grandkids are a good example). So I have pretty much given up on cooking anything with salt and just let everyone add how much they may want at the table. I agree that southern peas taste better when cooked with it and I wouldn't have any problems with 1/2 tsp per quart and would probably add more at the table. But so many have gone on low-salt or no salt diets in the past 10 years that you'd likely end up with lots of folks rejecting the food with that much in it. Compromise and add 2 tsp for 6 quarts. Better too little than too much. :) Dave...See Moreizzybelle
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