Mushy Peas

Mushy Peas

The Brits enjoy them some Florida, so it’s not surprising that many a Publix food store in that state has a section devoted to traditional British chow. Wandering through the aisles of one such grocery last weekend, I came upon Batchelors* Mushy Peas:



I was, of course, intrigued by the name (seems derogatory; not intended to be) and the green splat logo, so I grabbed a can. Back home, I opened it up, and it looked pretty much like split pea soup without the broth. Warmed, their flavor was not bad, pretty much exactly as you’d expect; the peas were actually quite big, not like the usual dried split peas, and they were, as advertised, mushy.

My understanding is that in the old country, they are a frequent accompaniment to fish and chips. I thought they were just fine (and not hard to make: if you can score some marrowfat beans, soak ‘em overnight, then simmer – it’s that easy to make mushy peas).

Just thought you’d want to know,

David “Second Generation Liverpudlian, Mate” Hammond



*I suppose “Batchelors” is the family name of the manufacturer, though at the point-of-purchase, I ignored the spelling and imagined that the product line was maybe named for the target demographic: Those who can do just exactly whatever they want to do! And do you know why? Because they’re Young Ones. Bachelor boys. Crazy, mad, wild-eyed, big-bottomed anarchists.

HI,

If you want to explore this taste sensation for yourself, then Mushy Peas or equivalents have been seen at Woodman's Grocery on Rt 50 just off I-94 in Kenosha, Wi.

Regards,

The entire neon, spastic, exclamatory line is also available at a specialty store(can't remember the name) outside of Indianapolis in the quaint Zionsville shopping village(home of a House o' Glunz outpost).

The first time I saw Nigella Lawson make mushy peas on TV, I fell in love.

Also, I really like her mushy peas recipe.

Best,
Michael

Some Jewel Foodstores have a modest British foods area, and this seems to always include mushy peas. There is also a place in Long Grove called British Accents, which has a wide range of British comestibles, including mushy peas -- though they cost a bit more there than they do at the Jewel. (This may be offset by the larger selection, if you're looking for more than mushy peas.)

British Accents
116 Old McHenry Rd
Long Grove, IL 60047
847 913 0855
http://british-accents.com/ (They don't appear to offer mushy peas on their web site, but they do have them in the store.)

And while mushy peas are common with fish and chips, many pubs offer them as an optional side dish with any pub meal. My British friends just cook the peas in chicken broth.

Every (and I mean EVERY) fish 'n chippery in Olde Blighty offers mushy peas as a side. At Carfax Fish 'n Chips, in ground zero Oxford, last time I was there you could buy a can. Or two.

Traditional Brit fare.

Now here's one for you food historians out there (C2? :^) Do you suppose there's any connection between mushy peas and peas porridge??

Geo

Geo wrote:Every (and I mean EVERY) fish 'n chippery in Olde Blighty offers mushy peas as a side.

I pretty much figured that...I'd just never seen it (them?) at any Brit-type place in Chicago and environs.

Mushy peas may be common in the Emerald Isle as well, I believe. Correct me if that assumption is incorrect.

When the cold and damp weather comes back upon us, I intend to make it at home. Not really summer fare, now is it?

David "Hear Old Hubbly Hublin" Hammond

Now here's one for you food historians out there. Do you suppose there's any connection between mushy peas and peas porridge??

Actually, peas porridge should be rendered "pease porridge." "Pease" is one of those words like eaves and kudos that are singular but look plural, and like cherry (original cheris) just had to be altered to make it look singular. (Besides, saying "peases" makes you sound like Gollum from Lord of the Rings.)

Anyway, the connection between mushy peas and pease porridge is England and dried peas. They are simply prepared slightly differently, with pease porridge being more like thick pea soup and mushy peas just being like a pureed vegetable. Also, pease porridge might have onion and even meat added to it, to make a meal, while mushy peas are pretty much just a side dish.

It is not known when peas made it to England, but it was early on, as shown by the presence of peas at Iron Age sites. However, there was a sharp increase in interest in peas after the Norman Conquest of 1066, as French dining customs were introduced into England. Once they tried them, the Brits loved peas. They became so much a part of English culture that green peas are sometimes called English peas.

http://lthforum.com/bb/viewtopic.php?p=82100#82100

eatchicago wrote:The first time I saw Nigella Lawson make mushy peas on TV, I fell in love.

Michael,

With me it was Tagliatelle with Chicken and the recipe worked out well to boot.

Far as Mushy Peas, they are available at Winston's



Home of things Irish and a really cool roof mounted bull.


Enjoy,
Gary

Winston's
4701 W. 63rd St
Chicago, IL 60629
773-767-4353

(Never been to this location, not sure if it's more restaurant or market.)
Ashford House & Winston's Market
7959 W. 159th St.
Tinley Park
708-633-7600

Cynthia wrote:It is not known when peas made it to England, but it was early on, as shown by the presence of peas at Iron Age sites. However, there was a sharp increase in interest in peas after the Norman Conquest of 1066, as French dining customs were introduced into England. Once they tried them, the Brits loved peas. They became so much a part of English culture that green peas are sometimes called English peas.

Some variety or varieties of peas were, as you say, in Britain quite early on but I would guess well before the Iron Age, though I don't know what the dating of the earliest archæological evidence there is. Given the evidence from the continent, however, it seems very probable that the pea crossed the Channel in the Neolithic period. Specifically, the spread of the pea into central Europe dates to the expansion of the Danubian ('Linienbandkeramik') culture, at least according to Willerding. Evidence for their cultivation in central Germany and on to the Lower Rhine dates already to before 4000 B.C. Another possible route to the British islands, namely via Iberia, could also be very early, since the presence of the pea in the archæological record in Spain begins in the Neolithic period. (The earliest evidence for cultivation of the pea goes back to the Near East, ca. 7000 B.C.).

The English word 'pea' is ultimately a borrowing from Latin (pisum) back in the Old English period (OE pise), thus before the Norman Conquest but it should be noted too that an inherited Common (West) Germanic word for (a variety of) the pea, OE earfe (cf. OS erit, Du. erwt, Ger. Erbse), is also attested. It appears the inherited Germanic word was very generally replaced by the borrowed word during the Old and Middle English periods, a process in which the post-Conquest French influence -- so strong in the realm of the culinary -- surely played a rôle in the later Middle Ages.

Antonius

The variety of pea grown for "mushy peas," the marrowfat (Pisum sativum var. medullare), is a large, squarish, starchy, late-season pea that dates to the 18th century. The peas are left to dry natually on the vine before harvesting. As Cynthia notes, the same type is used for pease porridge.

Here are some pea photos for comparison. These are USA pea photos; I believe the marrowfat cultivars grown in the UK are larger. Thomas Jefferson grew this type of pea -- you can buy heirloom seeds from Monticello.

Meijer also stocks canned mushy peas in its world foods aisle, but if you can obtain the right type of dried peas, you can make this recipe. Note the addition of bicarb.

LAZ wrote:Thomas Jefferson grew this type of pea -- you can buy heirloom seeds from Monticello.

In fact, Thomas Jefferson grew 30 varieties of pea at Monticello (including the marrowfat pea). Peas were his favorite vegetable.