Tra­di­tional treat

Landscape (UK) - - In The Kitchen -

Car­lin peas, Ca­janus ca­jan­was, are small brown peas tra­di­tion­ally eaten across the North and North East of Eng­land on Pas­sion Sun­day, the fifth Sun­day of Lent. The ori­gins of the tra­di­tion are un­known. Tales in­clude that of the ar­rival of a ship laden with car­lin peas at New­cas­tle upon Tyne dur­ing the English Civil War, break­ing a siege and sav­ing the lo­cal pop­u­lace from star­va­tion. In some re­gions, Pas­sion Sun­day be­came known as Car­lin Sun­day. It is pos­si­ble the word car­lin is de­rived from Care Sun­day, an­other name for Pas­sion Sun­day. Thought to have first been cul­ti­vated by me­dieval monks, car­lin peas were first recorded in the 16th cen­tury, and are known by many names. These in­clude maple peas, pi­geon peas, brown peas and black or grey badgers. With a nutty flavour and firm tex­ture, they can be eaten freshly picked, or dried for later use.

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