oday I’m continuing on with the bruschetta theme, this time topped with peas and mint. The bonus of this is as long as you have some good quality bread, some frozen peas in the freezer and some sprigs of mint in the garden or in a pot then you can make this. Very useful if some unexpected guest turn up. If you are not needing to keep this vegan then you can include some Parmesan in the mix for added flavour and if you are not a big fan of mint then do not include it and top with some lightly toasted pine nuts instead.
Winter is usually thought to be the time to hunker down on the allotment, to eat root vegetables carefully stored, preserves or the rugged green brassicas the only green vegetables to survive the cold.
Many years ago the cutting of pea sticks to provide support for tall growing peas was common place. The world wars, where labour was short and modern farming techniques has pretty much put paid to the growing of large pea varieties except for the home gardener.
Carouby de maussane is a heritage mangetout type pea. It’s has pretty purple tinted flowers and the pods themselves have an unusual translucent quality and unusually still remains tender even when the peas have started to form.
Peas are not the sort of thing to grow unless you are a grow your own obsessive.