Of the 20 varieties of peas we grew this year in my garden and the community garden, some of the harvest is saved for seed and sharing in Norwegian Seed Savers (https://kvann.no). The rest are mixed for winter soups and pea fritters. Here’s some of this year’s crop:
Last night we made a green pea soup and apart from the Hablitzia (Caucasian spinach / stjernemelde), I used perennial vegetables growing in a wild part of the garden. With little or no help from me there’s a bounty of wild edibles in this area under wild hazels (Corylus avellana) and this made for a delicious pea soup with masses of greens. Campanula latifolia is documented as used in spring soups in the 16th century in my area in Norway and Heracleum shoots are also a tradional soup ingredient, in particular Russian borsch now thought of as a beetroot soup was originally made with hogweed shoots.