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- #171
heirloomgal
Garden Addicted
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Lol fish eggs! But now that you mention it I do see the resemblance...
Taste is tart with some sweetness, very similar to reds but a bit more delicate. The black currant 'jam' I made tastes like the most delicious cough syrup, a la Buckley. Amazing that they both fall under the name currant.
Box lids, that's a good idea; do you mean shoe boxes @flowerbug? Sometimes I troll the grocery aisles looking for those shallow can or dry goods box bottoms left empty, and I use black marker to write the names on the bottom and fill with pods. Sorta similar to your set up. But now that I increased the number of pea types, it's easier to mix up pods that way if a box falls or gets bumped by kids or a dog and pods fly. The bags close them up a bit.
If you are looking for a pea variety that withstands heat well, I found Taichung snow pea mega heat tolerant and productive. But I never tried shelling those to see what they taste like. How are your peas doing?
Taste is tart with some sweetness, very similar to reds but a bit more delicate. The black currant 'jam' I made tastes like the most delicious cough syrup, a la Buckley. Amazing that they both fall under the name currant.
Box lids, that's a good idea; do you mean shoe boxes @flowerbug? Sometimes I troll the grocery aisles looking for those shallow can or dry goods box bottoms left empty, and I use black marker to write the names on the bottom and fill with pods. Sorta similar to your set up. But now that I increased the number of pea types, it's easier to mix up pods that way if a box falls or gets bumped by kids or a dog and pods fly. The bags close them up a bit.
If you are looking for a pea variety that withstands heat well, I found Taichung snow pea mega heat tolerant and productive. But I never tried shelling those to see what they taste like. How are your peas doing?