Seasonal Crops
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June to December marks the commencement of the second half of the year, and signifies Rainy Season in Trinidad and Tobago. Accordingly, seasonal crops are often planted in preparation for the end of the year harvest. They usually bare between December and January, even if they are planted a few months too late.
These include sorrel and pigeon peas, which are crops synonymous with Trinidad and Tobago Christmas culture.
- Both of these crops can be easily germinated from seeds saved from prior harvests or purchases. Pigeon peas plants can be hatched from matured peas, as well as from dried pigeon peas.
- In tandem with this, both plants grow relatively easily and require little maintenance.
- They can be planted directly into the earth, or in a suitably sized pot or container.
- They accordingly begin producing flowers that become the produce we collect and use.
- They usually need to be cleaned or shelled in some way.
- Harvesting pigeon peas involves opening the pod and removing the individual peas.
- On the other hand, using sorrel involves peeling the red skin off of the seed pod.
Sorrel petals and pigeon peas can be used for a variety of cuisines.
Sorrel:
- Sorrel petals or skin can be boiled and seasoned with spices to create a festive Christmas drink.
- Sorrel skin, either fresh or left over from making Sorrel drinks, can be boiled with sugar and lime juice to make Sorrel Jam.
- Sorrel can be dried and used for teas.
- Sorrel can be preserved as savory local pickles, including Kuchela.
Pigeon Peas:
- Pigeon peas can be cooked in a variety of savory styles, as with any other legume.
- Pigeon peas can also be frozen or dried for times when it is not in season.
If you have any unique methods of using these produce items, then feel free to comment and share them!
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