It's mangetout time!!!

edited 30 November -1 at 1:00AM in Greenfingered MoneySaving
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Sally_ASally_A Forumite
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edited 30 November -1 at 1:00AM in Greenfingered MoneySaving
Now is the time to sow mangetout, mine get started in a seed tray in the unheated greenhouse, they will sprout mid March, harden them off and plant in the garden - by using smaller trays or even the 300g mushroom containers, bury them flush to the ground like carpet tiles.

Now is the time to collect beansticks and if you are in a hazel area, bring the whole 13-15ft tall stick home. 8ft for the beans and the top 5-7ft twiggy bit for the mangetout.

Last year was a bit weird with the weather and they went from pods to seed in 1 day.

Mangetout are prolific, and can be easily frozen (top and tail them), without blanching - will be fine after 6 months, and acceptable for 12 months.

Carrouby de Mausanne (sp?) and Oregan Sugar Pods do well for me on our clay-ey soil.

If they go over, ie the peas inside get large - use them as peas.

Replies

  • grannyjogrannyjo Forumite
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    what a great reminder.It was a lovely day today- warm. I put myself into the garden looking at my rather sorry looking greenhouse and drcided it was time to clean it out again and time to plant a few things. Mangetout are great because you can pick a few a day and they just keep coming.
  • forgotmynameforgotmyname Forumite
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    How do you manage to get peas to the freezer?

    never had more than a handful reach the kitchen yet. I do love fresh peas straight from the pod. As does most of the family it seems.
    Censorship Reigns Supreme in Troll City...

  • suki1964suki1964 Forumite
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    I'm in Ni. Whilst we are enjoying beautiful clear days ATM 8 oC ath norm, the nights are still dropping to minus 5 and heavy frosts.

    Too early for us?

    I have a brick built out house with a wee dodgy paraffin heater which just about keeps it above freezing
  • prowlaprowla Forumite
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    Mangetout - you've just got to eat em all!
  • MrsAnnieMrsAnnie Forumite
    679 Posts
    Sally_A wrote: »
    Now is the time to sow mangetout, mine get started in a seed tray in the unheated greenhouse, they will sprout mid March, harden them off and plant in the garden - by using smaller trays or even the 300g mushroom containers, bury them flush to the ground like carpet tiles.

    Now is the time to collect beansticks and if you are in a hazel area, bring the whole 13-15ft tall stick home. 8ft for the beans and the top 5-7ft twiggy bit for the mangetout.

    Last year was a bit weird with the weather and they went from pods to seed in 1 day.

    Mangetout are prolific, and can be easily frozen (top and tail them), without blanching - will be fine after 6 months, and acceptable for 12 months.

    Carrouby de Mausanne (sp?) and Oregan Sugar Pods do well for me on our clay-ey soil.

    If they go over, ie the peas inside get large - use them as peas.


    How do you cook your frozen mangetout?

    Unlike the fresh ones that are crisp and slightly crunchy, I find the end result of frozen ones are soggy and limp. So I gave up freezing them and only grow to eat during the season.
    I have learned that success is to be measured not so much by the position that one has reached in life as by the obstacles which he ha
    s had to overcome while trying to succeed. Booker T Washington
  • Sally_ASally_A Forumite
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    I either steam them for 3 -4 minutes, or use them in a stir fry.

    Agree, nothing better than fresh and crunchy.

    I'm doing Caroubie de Mausanne (excuse spelling), but if they go over, they can be podded as peas too. Win win!!
  • Sewed mine yesterday, trying a new purple variety now that the eyesight is getting even worse and maybe I'll manage to get them all picked this year!
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