Marrowfat peas, a large variety of green pea, were regularly planted by Thomas Jefferson at Monticello, sometimes twice a year. They ripened later than other garden pea varieties, June 13 in 1820, and were generally eaten dried or made into soups. They may be ;eft on the vines to dry if your goal is a soup pea. Though my idea of heaven is to pick peas from the row, slide them from the pod and eat them young and raw.
