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A variant (particularly popular around Bolton and Bury of Greater Manchester, and Preston, Lancashire) is parched peas – carlin peas (also known as maple peas or black peas) soaked and then boiled slowly for a long time; these peas are traditionally served with vinegar. Mushy peas have occasionally been referred to as "Yorkshire caviar." [3]
A honey bee collecting nectar from an apricot flower.. The nectar resource in a given area depends on the kinds of flowering plants present and their blooming periods. Which kinds grow in an area depends on soil texture, soil pH, soil drainage, daily maximum and minimum temperatures, precipitation, extreme minimum winter temperature, and growing degre
This is because pea soup is nutritious and cheap, and can be easily prepared in large quantities. It is a common saying, that military pea soup (grochówka wojskowa) must be thick enough to put a spoon straight up in it. [21] Though the pea soup is normally prepared in messes, the dish is typically associated with field kitchens. Currently ...
Field peas or "dry peas" are marketed as a dry, shelled product for either human or livestock food, unlike the garden pea, which is marketed as a fresh or canned vegetable. The major producing countries of field peas are Russia and China, followed by Canada, Europe, Australia and the United States.
A child holding an edible pod pea in Kenya. Snow peas, along with snap peas and unlike field and garden peas, are notable for having edible pods that lack inedible fiber [11] (in the form of "parchment", a fibrous layer found in the inner pod rich in lignin [12]) in the pod walls. Snow peas have the thinner walls of the two edible pod variants.
Vicia cracca (tufted vetch, cow vetch, bird vetch, blue vetch, boreal vetch), is a species of flowering plant in the pea and bean family Fabaceae. It is native to Europe and Asia. It occurs on other continents as an introduced species, including North America, where it is a common weed. It often occurs in disturbed habitats, including old ...
The dried peas are soaked overnight and simmered to produce a type of mushy pea. Parching is a now-defunct term for long slow boiling. [2] The peas are field peas, left to dry on the plant, as distinct from garden peas, picked green for fresh consumption.
Sea Island red peas came to the Sea Islands from the Mende of modern Sierra Leone, where from 1750 to 1775, 50,000 enslaved Sub-Saharan Africans, predecessors to the Gullah, were kidnapped. [5] They were mainly abducted from "Rice Coast", between modern Guinea and Guinea-Bissau , Ivory Coast , Sierra Leone and Liberia , due to their expertise ...