Book of Days Tales

The 5^th Sunday in Lent has many names depending on denomination and region of the world.  It used to be most commonly called Passion Sunday within the Catholic and Anglican communities because it marks the beginning of the liturgical season known as Passiontide. That usage is now considered old fashioned. In the north of England and Scotland it was often called Care Sunday or Carlin Sunday – perhaps a variant of Carling Sunday, the day on which people ate Carlin or Carling peas.

Carlin peas, also known as maple, brown or pigeon peas (but distinct from the tropical pigeon pea Cajanus cajan), and black or grey badgers, are small, hard brown peas, first recorded during Elizabethan times. They are classed as a heritage or heirloom variety, often referred to as the medieval mushy pea. They can be grown in the same way as sweet peas. The plants grow to about six feet high, with white and purple flowers. The pods fill with small brown peas which can be used fresh, or dried.

Carlin peas are used to prepare a dish made in the northeast of England and parts of Cumbria. They are a traditional staple of Carlin Sunday. Carlin peas are boiled until tender, then fried briefly with butter or dripping. Salt is not added during cooking. They are then seasoned with vinegar and black pepper or sometimes rum and brown sugar. They may be eaten hot or cold.