Organic South West peas

Our peas are produced in the South-West of France. We select the best peas and give them the appropriate cooking time. Simply open the jar and add them to your dishes and recipes. Our preserved peas are therefore all made from fresh raw materials from organic farming. Thanks to our artisanal preserves, you can eat vegetables all year round. Peas, garden peas, or vegetable peas are the young green seeds of cultivated pea varieties, harvested after their development in the pods and before their maturity. When these seeds are harvested when ripe, they are called split peas Fresh peas are used as a side vegetable and are traditionally prepared “English style” or “French style”. HASthe English way, the peas are cooked in salted water brought to a boil. At the end of cooking, we drain them and add butter (the English also add mint). HASthe French way, they are stewed in butter, with small spring onions and lettuce, moistened with a little water. When serving, they are bound with butter or cream. They are also used in the preparation of soups, salads, vegetable gardens, ice creams, salads and purees. We have also made it in the form of velouté, its success is undeniable, discover our pea velouté with smoked bacon. Product certified organic by Ecocert FR-Bio-01. Vegetables grown in Les Landes, Le Gers or Le Lot et Garonne, and cooked in our workshop. In French cuisine, the expression “à la Clamart” means accompanied by a pea garnish (example: veal escalope à la Clamart). Clamart is the name of an old variety of round peas which was grown in Hauts-de-Seine. " HAS“la Fontanges” designates a soup prepared with a puree of fresh peas, thinned with the broth and added sorrel and chervil. This recipe was named in honor of Marie-Angélique de Scorailles de Rousille, Duchess of Fontanges, who was the mistress of Louis XIV and died at the age of nineteen in 1681. " HASSaint-Germain”, with an obscure etymology, applies to a recipe for pea puree as well as to various garnishes containing peas.