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Wrinkled pea "Milor"
Wrinkled pea "Milor".
Mid-early variety: ripening occurs on average 90 days from sowing.
It enjoys a well-deserved popularity among vegetable growers due to its high yield, high quality and very uniform peas of attractive color and excellent taste.
Standard type plant. The average stem length is 60 cm.
The first fruiting node is the 11th or 13th. The plant produces 2-3 pods per node. The pod has an average of 8-9 peas.
The size of the peas is large (75% are larger than 9.3 mm).
Possesses increased resistance to fusarium wilt.
Recommended planting density: an average of 9 plants / m2 or 175-200 kg / ha.
Recommended for all types of culinary processing.
1,0 g = 3-6 seeds.
Mid-early variety: ripening occurs on average 90 days from sowing.
It enjoys a well-deserved popularity among vegetable growers due to its high yield, high quality and very uniform peas of attractive color and excellent taste.
Standard type plant. The average stem length is 60 cm.
The first fruiting node is the 11th or 13th. The plant produces 2-3 pods per node. The pod has an average of 8-9 peas.
The size of the peas is large (75% are larger than 9.3 mm).
Possesses increased resistance to fusarium wilt.
Recommended planting density: an average of 9 plants / m2 or 175-200 kg / ha.
Recommended for all types of culinary processing.
1,0 g = 3-6 seeds.
Pea porridge.
Ingredients:
Dry split peas (yellow or green) - 1 cup.
Homemade smoked sausage - 100 g.
Salt, black pepper, rosemary, pork fat (to taste).
1. Pea porridge recipes are very diverse: often the technologies differ greatly.
But, in any case, it is not so easy to cook dry peas, since they cook very poorly (that is why they must first be soaked in cold water for a sufficiently long time: 6-8 hours). After soaking, the peas should be washed and visually inspected, because there may be “unnecessary artifacts”.
2. It doesn't matter what color of dry peas you choose: either yellow or green split peas will work just fine. Place the soaked and washed peas in a saucepan and add water (porridge cooked in water will be salted after the peas are ready, and it's better to add spices at the very end). The desired amount of water in the saucepan is 10-15 mm higher than the pea level. (It’s a good idea to add a small sprig of rosemary to the water, which adds a very pleasant, barely perceptible taste and aroma to the pea porridge...)
3. Place the pan on the heat and bring the water to a boil (if a lot of foam appears, it needs to be removed).
Let the liquid boil for 2-3 minutes and throw in a sprig of rosemary, be sure to stir the boiling peas (as they tend to stick to the bottom of the pan). Cover the pan with a lid and, reducing the heat to a minimum, cook on the lowest heat.
4. Cook the soaked peas for 1 hour or more. The peas should be fully developed. The peas must be cooked until the water has completely boiled away (there is no need to increase the heat - it is better to remove the lid and let the water boil away at the same temperature). If the water has boiled away but the peas are still raw, then add only (!) boiling water.
5. The cooked peas must be mashed until they are mushy (this is best achieved with a blender: you will get a perfectly homogeneous puree). Place the resulting pea puree back into the pan and place on low heat.
6. Peel the homemade smoked sausage from the casing and cut into cubes (the size of the cut is twice as large as the vegetables for the vinaigrette).
7. Melt 0.5 teaspoon of pork fat (lard) in a frying pan or render the fat from a small piece of pork fat, having first cut it thinly (you only need a little bit of fat: just enough to fry the sliced sausage until a golden brown and slightly crispy crust appears).
8. Mix the pea puree with the fried sausage, add salt and coarsely ground black allspice (to taste, of course).
9. Stir the resulting deliciousness, cover the pan with a lid and let it simmer on the lowest heat for another 5-6 minutes.
