We've been eating peas for several weeks now, but not fast enough. So I see the pods of the ones left are turning tan/brown. I opened one up, and the peas are no longer soft and juicy. Can I just let them stay on the vines a little longer, and harvest them for dried peas? Split pea soup? Do I shell them and let them dry more? Would I cook them differently? (longer, for sure.)

I hope somebody else in New England can tell me what to do. Shame to have to throw them out.

Carol