Krofter Young wrote: Also need to think about the massive negative impact that growing millions of acres of mono-cropped pulses using modern tillage practices has on our soils and native habitats. Which means I'm all for garden grown pulses.
The description of the recipe evoked a romantic vision of port wives sweeping up any grains, legumes and spices dropped from holes in the sacks destined to to Genoa. They would wash them off and the toss them into a simmering pot for dinner.
Let your fantasy, and pantry, dictate what you will use in your own soup. You could use any beans, grain and spice. The recipe used cannelllini and chickpeas, farro or buckwheat, and finished with a grind of pepper at the end. The grains of Farro seemed to get lost in all of those round and plump beans so I chose barley.
Maureen Atsali wrote:Does any one know what to do with pigeon peas? How to cook them, what they are good in? Are the pods edible? I'm about to get my first harvest... and its huge... and I have no idea what to do with them - being that I never even heard of them until I came to Africa.
Maureen Atsali wrote:Hi Deb
Well, I bought mine as a package of supermarket food, because I couldn't find seeds any where. I planted them in the worst possible soil, in the worst possible places, and we are in the middle of our seasonal drought - and they are very happy, green, putting out flowers and seeds, completely un-phased by the weather, the crappy dirt, or anything else.
I had also heard that they make good animal fodder, and that was one of the main reasons I planted it, but our animals don't seem to care for it.
4 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, peeled and smashed
3 tablespoons good tomato paste
1 teaspoon kosher salt, or more to taste
1 1/2 cups cooked chickpeas (or one 15-ounce can, drained and rinsed)
1/2 cup uncooked ditalini pasta (or another small shape, like macaroni)
2 cups boiling water
Crushed red pepper flakes, for serving
Tracy West wrote:Deb-have you tried cowpeas and teperaries? I would think they'd be better suited for your area then pigeon peas.
I'd love to grow a perennial like pigeon peas but in zone 8a I don't think it would work.
R Ranson wrote:While we are at it. I'm seeking an awesome recipe for dried soup peas.
I saved a whole bunch of peas from my Japanese Climbing Snow Pea last year and I really want to give them a try... only no pea recipes.
These are my favourite pea plant so far. The tendrils and leaves are delicious and tender. The pods sweet and long harvest. The dry peas are also edible. And they help add nitrogen to the soil. And they help add biomass to the soil at the end of the season. AND they are beautiful.
Any good recipes for dry soup peas?
Grey peas was stable food in northern europe before the potato made its way into the kitchens. Since then the use of grey peas have been forgotten. To learn how to cook them, I looked them up in a danish cookbook from 1847 written by Madam Mangor. You might be able to translate it with BabelFish or Google. (http://da.wikisource.org/wiki/Mangors_Kogebog_for_smaa_huusholdninger/Supper#Graae_.C3.86rter)
But an anarchist live somewhere inside of me, always making me do things a bit different to the recipe.
I soaked the grey peas overnight well covered in tapwater. Changed the water, brougth to boil and added a pinch of baking soda, then gently boiled for two hours. Now the grey peas was tender and had developed their own gravy. We dined on some of it. Next day the gravy had turned in to jelly, but melted quickly on boiling. They tasted even better the second day. Taste was superior to the yellow peas, and to my surprise with no gas problems.
I hope grey peas will one day be awailable in the ordinary supermarkets – ithey are delicious.
PS. Thanks to Poul, who saved ‘Lollandske rosiner’ from extinction, and to Kirsten, who grew and presented this batch of grey peas to me.
Tracy West wrote:Does anyone else can their beans?