I had been warned that I might struggle to spot the difference between asparagus peas and pencil sharpenings,* so any peas with sharp wings go straight into the compost bin and we eat only young pods. They are so delicious that they cause ructions at the table and I have been compelled to count pea pods onto plates. This painstaking act has triggered happy memories of my own childhood, when bowls of trifle were launched in turn onto kitchen scales to ensure that each of us had a fair share of pudding (I now applaud my mum's patience and in the interests of self-preservation, I never serve trifle).
Another root crop with beautiful edible foliage is the sweet potato, Ipomoea batatas. Most of the plants are in the kitchen garden, but since we do not have a greenhouse, I concealed a few pots indoors and guess what? Sweet potatoes masquerade as houseplants so successfully that no one has mentioned past indoor crop misdemeanours such as the cucumber kitchen curtains fiasco (for which I am profoundly grateful).**
|Sweet potatoes incognito|