Capucijner Peas
(Pisum sativum var.)
Capucijner (cap-ou-SIGH-nah), an heirloom pea originally grown by the Dutch Capuchin monks during the 17th century. Bicoloured flowers are lilac-pink & wine-red, fading to blue as they age; pods are inky purple, fading to leathery brown as they mature. It's great visual appeal & hardiness has ensured its survival over the centuries.
During December vine tips (young leaf, tendril & flower bud) are harvested for salad garnish and young pods picked to use raw as baby 'mangetout' - steamed they don't look so good as their colour bleeds out. In late January the mature pods are picked, just as they start to dry off - if left too long on the vine they spring open, releasing their seeds, so harvest timing is critical.
An obvious High Health candidate as peas naturally self-pollinate, which means that saved Capucijner seed remains true-to-type.
Peas Porridge
If freshly picked & podded (demi-sec) then these peas can be cooked straight away: if the peas are 'dried' they do need to be soaked overnight first.
Boil in plenty of water until tender - fresh peas only take 15-20 minutes. Process to a puree, with lots of lime or lemon juice (for tang), whole grain mustard or tabasco (for heat), crushed garlic & salt (to taste). These peas do 'submerge' a lot of flavour so don't be mean with your additions. Add milk to thin then process until creamy.
Use as you would potato mash. Particularly tasty served under barbecued steak, with the peas absorbing the juices from the meat.
Other (green) peas we grow: early and mid-season cultivars, but not a late type due to the rapid onset of heat by early Summer. Also edible-podded snow and sugarsnap peas. To freeze mature sugarsnap
destring, stew in a large pot with scant water till soft then puree - the result, when defrosted and baked, is surprisingly sweet.
