Peas

The variety I have grown for a few years is Lincoln. This pea grows to a height of 60cm and gives a very good quality and outstanding flavour.

My problems are drilling deep enough to avoid bird damage, so I have to cover with fleece which protects against any late frost but is mainly to stop birds from eating the seed.

The other problem is this variety must be harvested at the right time because as with other varieties the peas become very hard and tasteless if picked late.

Cooking.

Apart from the usual boiling as a vegatable try as a soup, or better still try Risi Bisi or the Pea Sauce for pasta below.

Ingredients

1oz butter

1 medium onion finely chopped

2 cloves of garlic

12oz peas fresh or frozen

150ml vegetable stock

pinch of sugar, salt and pepper

12oz of pasta and parmesan and basil to serve.

Method. In pan cook peas, stock and sugar for about 30 minutes until stock reduced.Cook pasta. In another pan melt butter and fry onion until soft. Add garlic for a further 2 minutes. Add peas to onion and blend in cream. Warm and add to pasta.

Facts.

Maincrop peas - seed count 55/65 per 10g. Rate per acre 75 kg.

Sow April , harvest June / July. Row Width 1 inch / 25 cm. Depth 2-3 inch / 5-7.5 cm.

Freeze as soon as picked.

Peas are a good source of vitamin A, vitamin C, thiamine (B1), iron and phosphorus, folate.

As pulses, they are rich in fibre, protein, carbohydrate and low in fat.

From Kings Seeds at www.kingsseeds.com