View allAll Photos Tagged PEAS
Sturt Desert Pea, grown from seed, Halls Creek, The Kimberley Western Australia. Was Clianthus formosus, now defined as Swainsona formosa.
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Ulli and Sweet Pea enjoying the last days of Summer.
'Ulli und Sweet Pea genießen die letzten Tage des Sommers.'
'Ulli et Sweet Pea apprécient les derniers jours de l'été.'
'Ulli e Sweet Pea apreciam os últimos dias do verão.'
'Ulli e Sweet Pea apreciam os últimos dias do verão.'
'Ulli y Sweeet Peea disfrutan de los días pasados de verano.'
These are mostly pea aphids in alfalfa. While you can have a lot of pea aphids in alfalfa the generally do not do that much damage to the alfalfa. Much of the reason why is that we have many predators and parasitoids that control them. -Ken Wise
For more information about day-to-day conditions and events through the growing season, visit the NYS IPM Weekly Field Crops Pest Report at: blogs.cornell.edu/ipmwpr/
There's so many different pea flowers that start coming out late winter/early spring. And here's a different one that should be relatively easy to identify from the flower books. But i'd have to get up to get the books. And i can't ID it online at the moment. So. It shall remain anon for the moment. Perhaps forever!
This spring has been amazing. Technically I shouldn't even plant until May 15th. But this year I have everything in by now (all perennials, annuals, and my first round of veggies). I have three plantings of peas up, plus small starts on onions and potatoes.
These round rice crackers looked suspiciously like and tasted like a wasabi pea.
Not really that spicy and although the ingredient list doesn't indicate there are wasabi peas thrown in the mix, I found some floating around in the package. Is there such a thing as peas allergies? Imagine if one of those individuals mistakenly consumed one in this rice cracker only advertised snack. :O
Yes! Pea Marshmallow with a white asparagus draped over top. I'm in love!
The latest Secret Pickle Supper Club was held on March 26th at Loft404
This Pickle’s theme was spring and each course included elements of a spring festival held around the world.
Want to be invited to our next Secret Pickle Supper Club?
Ingredients
- 4 cups frozen peas
- 1 cup cheddar cheese, shredded
- 1/4 red onion, chopped
- 1/3 cup mayo
- 2 tbsp sour cream
- 4 strips bacon, chopped
- 1/8 tsp cayenne
Directions
1. Cook bacon according to package, then chop.
2. In a bowl, add peas and 1/4 cup of water and microwave for 3 minutes, stirring halfway through. Drain water and set aside to cool off.
3. Combine cheddar cheese, red onion, mayo, sour cream and cayenne.
4. Add mixture to peas, then stir. Top with bacon.