From a consumer viewpoint, a culinary viewpoint, and a farmer/gardener viewpoint: What traits are you interested in most in the various peas/beans?
An example: From a consumer viewpoint i really like colors that stand out. From a culinary viewpoint i think i kinda like snow peas and really sweet shelling peas over snap types. Beans i like color and flavor when cooked in a crockpot and beans that hold their shape rather than becoming mushy.
I have not experimented much with using dried peas for cooking myself, though i have eaten split peas and lentils. Not sure if all starchy peas can be used in the same ways. Is a round smooth starchy pea a soup pea? Are soup peas, marrowfat peas, and grey peas all the same? Is there any desire in preserving these old types? A market for them?
The reason i ask is i'm just curious as what general trends there are for peas (and beans) from these different viewpoints, and if there is a difference by country/region. Wondering what traits i should be breeding for. I have several pea lines and/or genes in my collection that could be nurtured specifically to create future specific new varieties. I just don't know what is of most interest to people.
Andrew Barney wrote:Just curious about a few things. Just a quick succinct response from each of you would be great.
From a consumer viewpoint, a culinary viewpoint, and a farmer/gardener viewpoint: What traits are you interested in most in the various peas/beans? .
This discussion might be helpful:
As a consumer, I really only have experience with pinto beans. The main reason is that it is our favorite. I have planted them, eaten them both fresh and dried.
We also like to eat lima beans. Never have grown them. I guess we didn't think about them when planning.
I have never been a big fan of dried beans. I have learned to like black beans, and little white beans in small amounts.
For fresh only we like sugar snaps.
All of our produce type vegetables are heirloom seed.