Shelling the first dry peas

Today I’ve been shelling the first drying peas.
It’s an old variety for heavy clay soils, Lollandske Rosiner. Hundred years ago it was a
staple food for the working class. It is a field pea, to be sown in very early spring.
It is boiled in soups, where it after two hours of boiling look like a raisin, and very nutricious.

I grow it, because it must survive to the day a multimedia gourmet taste it and make it famous around the world. Since it is very early, it’s also nice to eat fresh.
I have a dream of growing it intermingled with oath, as I remember this kind of fields from my childhood.
Because Lollandske Rosiner is so early, it didn’t get affected by the larvae of pea moth.