On Canned Peas

I remember canned peas at our childhood dinner table. They were boiled down to a certain nutrient-free and tasteless grey, but when launched from a fork handle bopped sharply with the heel of your hand, those peas stuck to the kitchen ceiling better than anything but oatmeal.

Beans and asparagus had a harder time of it; they fell apart on both sides of the fork, while only the middle piece gained any altitude. Liver, fried with bacon for an hour or so, stayed in one piece but had no sticking power and bounced back down to be grabbed by (or fed to) the dog.

And so it was.

Now we grow our own peas, the ones in a pod that ripen in June. What a hoot.

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About lifegrower

Peter V. Fossel has been gardening since he was nine, and has been an organic farmer for the last 20 years. His most recent book, “Organic Farming, Everything You Need to know” was published by Voyageur Press, Minneapolis, 2007. He’s written numerous gardening articles for Organic Gardening, Horticulture, Country Journal, Out Here, and American Profile among others. He was Gardens Manager for The Hermitage, home of President Andrew Jackson in Tennessee before returning to Cape Cod to start his newest organic venture, Swan River Farm in Dennisport, MA.
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5 Responses to On Canned Peas

  1. Bonnie C. says:

    You sound like you were quite the handful as a young sprout. Cleaning/repainting ceilings is quite a chore – lol!

  2. lifegrower says:

    Mother. Father had died. But she was a prize.

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