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Wrinkled pea "Avola"
Eco seeds
Marrow Pea "Avola" (Wrinkled pea).
Sweet, early, and very healthy!
A very early variety of shelling pea (wrinkled type), intended for fresh consumption, canning, and freezing.
The stem is simple, the leaf is of the usual type, green. Flowers are medium-sized, white. Pod ripening is very simultaneous, which is convenient for harvesting.
The taste qualities of fresh and canned peas are excellent.
Value of the variety: stable yield, early maturity, simultaneous crop formation.
Plant height: 50-70 cm.
Pod length 9-12 cm.
The pod contains: 6-9 peas.
Days to maturity: 56-57.
1.0 g = 3-6 seeds.
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Sweet, early, and very healthy!
A very early variety of shelling pea (wrinkled type), intended for fresh consumption, canning, and freezing.
The stem is simple, the leaf is of the usual type, green. Flowers are medium-sized, white. Pod ripening is very simultaneous, which is convenient for harvesting.
The taste qualities of fresh and canned peas are excellent.
Value of the variety: stable yield, early maturity, simultaneous crop formation.
Plant height: 50-70 cm.
Pod length 9-12 cm.
The pod contains: 6-9 peas.
Days to maturity: 56-57.
1.0 g = 3-6 seeds.
* Peas are a plant loved by everyone, and this is quite understandable because they are not only tasty but also very healthy.
Peas are valued mainly for their high protein content: there is almost as much protein in peas as in beef (but unlike meat protein, it is much easier to digest).
Peas are rich in carbohydrates and microelements. Green peas contain B vitamins, carotene (provitamin A), vitamins C and PP. Peas contain salts of potassium, manganese, iron, and phosphorus.
Peas are a source of one of the deficient amino acids – lysine. Peas are present in any medical diet.
It must be present in the diet of patients with cardiovascular diseases.
Cream of Green Pea Soup.
- vegetable stock or water - 1 l
- fresh pea pods (peas in shells) or canned peas - 300 g
- 1 carrot, small parsley root
- leek or a small onion head
- butter - 30-40 g
- wheat flour - 2 tbsp.
- cream - 250 g
- herbs, salt - to taste.
To make Cream of Pea Soup you need...
Clean the peas (shell them from pods) and boil in a small amount of water together with the roots (carrot/parsley), mash into a puree. If the peas are young, boil the empty pods in a separate pot (to flavour the stock).
Prepare a sauce from flour, butter, and the stock, put the puree into it, mix, then add the required amount of liquid, bring to a boil and add salt.
Add cream and a mixture of yolk with cream (or milk) to the finished soup when serving. Instead of cream, you can use butter.
Garnish with whole peas on top.
(The soup can also be prepared with rice water. In this case, there is no need to make a flour sauce; instead, it is better to boil 2-3 tablespoons of rice until soft and combine them with the puree).
