Pisum sativum L. (partim)
Brand: Franchi
Packaged:60,0 g
Ex Tax: 1.65€
Green pea "Dark Skin Perfection".
Mid-early wrinkled pea (60-75 days) with intense green straight pod 10-11 cm, containing 9-10 peas. Height of plant 90-100 cm.
Perfect for boiling, stewing, canning and freezing.
Agricultural technology.
The best soils for vegetable peas are non-acidic, moisture-intensive and breathable.
In a crop rotation, peas are best placed after well-fertilized crops: cucumber, tomato, pumpkin and early potatoes.
Peas should be sown at the end of April, when there is still a lot of moisture in the soil. Sow seeds to a depth of 2-3 cm; rows, the distance between which should be 20-30 cm.
Seeding rate up to 100 seeds per 1 m2. The sown seeds must be well pressed to the soil so that they are in close contact with it.
After germination, care consists in loosening row spacing, watering and top dressing.
1,0 g = 3-4 seeds.

* Natural green peas.
Marinade: for 1 liter of water 30-40 g of salt, 15-20 g of sugar, 200-250 ml of 6% vinegar. Wash the milky peas in cold water, put in an enamel pot and cover with cold water. Bring to a boil over medium heat and simmer for 15-20 minutes. Put the hot peas in sterilized jars, pour over the prepared marinade and seal. Keep refrigerated.
* Green salted peas.
1 kg of fresh green peas, 120 g of salt. Marinade: for 1 liter of water 250 g of salt. Rinse the peas thoroughly, mix with salt and place tightly in jars. Dissolve salt in hot water, bring to a boil, filter. Pour jars of peas with hot marinade, put a wooden circle on the surface so that the peas are covered with liquid, close with plastic lids. Store in a cool place.
* Dried green peas.
Put peas (fresh) in boiling water and cook until softened (if you add baking soda to the water at the rate of 5 g per 1 kg of green peas, then peas boiled in such water will not harden when dried). Cool it in cold water and dry for 2 to 4 hours, first at 80 ° C, then at 65 ° C. Before use, soak dried peas for swelling in cold water for 3-4 hours, and then cook in unsalted water for 30-60 minutes.
* Green frozen peas.
Put peas (fresh) in boiling water and cook for 1.5 minutes, cool in cold water, dry, put in plastic bags and freeze. Put in boiling water before use and cook for 6-8 minutes.
* White cabbage and green peas salad.
200 g fresh cabbage, 100 g green peas, 1 onion, 1 hard-boiled egg, 100 g mayonnaise, vinegar, pepper, dill or parsley, salt. Chop the cabbage, add salt, vinegar and heat over low heat, stirring until it settles to the bottom, drain the juice. Cut the onion into rings and put in vinegar for 20-30 minutes to release the bitterness. Add onions, peas to the cabbage, season with salt, pepper, add mayonnaise and mix. Decorate with herbs and egg wedges.
* Tomato and green pea salad.
300 g fresh tomatoes, 150 g fresh green peas, 100 g mayonnaise, parsley, salt. Stir the diced tomatoes and peas with mayonnaise. Decorate with herbs. You can use fresh boiled green peas.
* Summer soup (Japanese cuisine). 30 g fresh cucumbers, 15 g fresh green peas, 1 egg, herbs, salt. Peel the cucumbers, cut into slices. Rinse the peas. Bring the transparent strong meat broth to a boil, add the peas and cook for 10 minutes, then add salt, herbs, cucumber slices and cook for another 5 minutes. Then strain the broth. Boil the eggs "in a bag" without the shell. Put slices of cucumber, peas in a plate and pour over the hot broth.
* Salted pork soup (Swedish cuisine).
60 g dried peas, 120 g salted pork, 10 g bacon, 15 g onions, 0.2 g cloves, 1/2 nutmeg. Soak peas for a day. Cook it with pork, bacon, onion head (stick a clove bud into it) and nutmeg chopped on a grater. Cook for about 3 hours on low heat. Then remove the onion. When ready, remove the meat and bacon, cut into pieces and put in the soup when serving. Serve the mustard separately.
* Milk soup with peas and pearl barley (Estonian cuisine).
70 g of dried peas, 20 g of pearl barley, 15 g of butter, 250 ml of milk, 60 ml of water. Soak peas and then cook together with cereals in water until tender. Then add a mixture of hot milk and water, salt and bring to a boil. Put butter on the table when serving. In appearance, the finished soup looks like a liquid porridge.
* French peas (French cuisine). 500 g fresh green peas, 12 small onions, 2-3 tablespoons of butter, 1 teaspoon of flour, salt, a pinch of sugar, chopped parsley.
Put out the peeled onions in 1/2 of the given amount of oil, pouring in a little water. Then add the peas and simmer for 10 minutes, then add the flour and mix carefully. Before the end of stewing, add salt, sugar and boil everything over low heat. Sprinkle with herbs, season with the remaining oil and serve immediately.
* Pork legs with sauerkraut and peas (German cuisine).
900 g of pork legs, 160 g of dried peas, 600 g of sauerkraut, 160 g of onions, 20 g of juniper berries, bay leaf, marjoram, salt. Rinse the peas in cold water, add the marjoram and boil until soft, then rub. Boil the pork legs in a little water with onions, bay leaves and juniper berries until half cooked, then add sauerkraut and simmer until tender. Put the legs along with the cabbage on a dish, place the pea puree next to it. Serve mustard with the dish, separately - boiled potatoes.
* Green peas in Italian (Italian cuisine).
150 g canned green peas, 20 g of rice groats, 10 g of butter, 50 g of fresh tomatoes, 25 g of cheese. Boil peas.

Eng.: Green peas. Suom.: Silpoydinherne. Sven.: Märgärt. Bot.: Pisum sativum L.

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