SC - Surviving Estrella War

[Huette von Ahrens]

More Pea information from "Heirloom Vegetables"
Stickland, Sue.  Heirloom Vegetables: A Home Gardener's Guide to Finding
and Growing Vegetables from the Past.  New York, NY: Fireside, 1998.
forward by Kent Whealy and photographs by David Cavagnaro
ISBN 0-684-82807-9


There is a listing on p 144 of this book for a Blue Pod Capuchiner/Dutch
Capucjiner

"Tall, wrinkle seeded.  This extremely attractive variety has blue pods
containing small wrinkled grayish peas.  They are unusually dir for soups
but can be picked young and shelled, or grown primarily for ornament.  They
were developed by Capuchin monks in Europe in the 1500s."  

There is another brand under Sugar/Snow Peas which produces a lemon-yellow
pod.  It doesn't list the colour of the pea but one could possibly assume
that since the pod is yellow that the peas would either be yellow or
extremely pale.  This brand is called Golden Sweet and the author states
that it is "a beautiful, ancient but still extremely rare pea from India
with lemon-yellow edible pods". (p 145)

If you would like to purchase seed for these peas I can look up the places
at the back of this book that sell them.  Just let me know.

These are just two citations I have.  Try the Seed Savers Web site.

Jane/Marina


At 13:48 2001-01-29 -0800, you wrote:
>In reading one of Scully's books on Medieval French cooking, he gives 
>directions for a basic pea puree which is used in other recipes. He 
>remarks that it was used in white dishes and the peas (dried, i'm 
>guessing) were white.
>
>I can't find white peas, although maybe i'm looking in all the wrong 
>places - i can find dried green and dried yellow. But the only white 
>things i'm finding are several kinds of white beans which are no 
>doubt originally of New World origin.
>
>Were those peas really white? If so, do white peas still exist? If 
>so, where can i find some? And finally, if they exist, how are they 
>different from "normal" green peas?
>
>Thanks,
>
>Anahita al-shazhiyya
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