Carlin

Grown by our donor's family since the 1890s and originally given to his great-grandfather as a wedding present, this ancient variety dates back to the latter half of the 16th century. Protein rich (about 25%), this classic drying pea is still traditionally eaten in northern England on Carlin Sunday (the Sunday before Palm Sunday). The peas are soaked in brine overnight, boiled and eaten with salt and vinegar or doused in beer or mint sauce. Some say the day commemorates the arrival of a shipload of peas in besieged Newcastle in 1644, saving many from starvation. Attractive pink and lilac flowers are followed by pods of small, brown mottled peas.