Peas are a labour intensive crop – harvesting by hand is a slow process, and once picked the peas must be additionally processed (podded) to eat. Traditionally they were left to dry – this made the process of harvesting and podding easier in pre-mechanized farming, and also turned them into a staple crop that could provide food security in a similar way to dry grains. (Pease porridge, from the nursery rhyme, is porridge made from peas.) Eating them fresh is a relatively recent phenomenon, dating back to the 18th century, and in a sense it’s been quite a short lived phenomenon, as most peas grown are now mechanically harvested and immediately frozen, making them a much cheaper product and returning their status to an all-year round staple product rather than a spring-only affair. This week we’re offering what for us is generally a once off each year – a little taste of hand-picked fresh peas as a seasonal product; and we’ve even been able to get our hands on some broad beans from our potato grower John too!
