Precious Pods of Perfection: Garden Peas

[Daddieo]

Planting Peas is a sure cure as well an inducement for raging spring fever. Unlike heat lovers such as Basil and Tomatoes, Peas thrive in cool spring temperatures so you can plant them just as soon as the soil can be worked. There is nothing like the first smell of rich spring soil or the feeling of the sun on your back as you listen to the birds serenading their mates. Whatever way you like to eat your Peas – right off the vine, sautéed in butter, seared in a stir-fry or tossed in a salad – freshly picked Peas are one of those deliciously decadent pleasures that can only be experienced when you grow them yourself.

There are three types of garden Peas and we love them all. Snow Peas have broad, flat pods that are eaten before dainty interior orbs have time to develop. Shelling Peas have long pods that contain seven to 12 perfectly round and perfectly sweet little verdant pearls of goodness. Sugar Snap Peas combine the best of both worlds, with sweet and juicy pods that are filled with sweet and juicy peas. Garden Peas come in two sizes: short and tall. The short varieties grow 2’ to 3’ high and need little or no support from a trellis. The vines of tall varieties can reach 6’ high and need sturdy support. They take a little longer to start producing, but usually yield a bigger harvest over a longer season.

Planting Secrets for Plentiful Peas

Peas can be planted in early spring as soon as the soil is dry enough to work. Though the seeds will tolerate 40 degree F soil, it may take them three to four weeks to germinate. If you can stand waiting until the soil warms to 60 degrees F, the seeds will germinate in just ten days. Pea seeds may be soaked in water before planting (never more than 24 hours), though this isn’t necessary unless the soil is very dry. Plant your Peas in well-draining soil with a pH that’s neutral to slightly sweet. Peas appreciate good fertility, but once established, they produce their own nitrogen, so they only need enough fertilizer to get started. Sow the seeds thickly, 1” to 2” apart. For tall Peas that will be climbing netting or a trellis, plant double rows of seeds about 4” apart. Short Peas should be planted in single rows, 24” apart, or in wide rows, 6” apart. Cover newly planted areas with floating row covers to protect young plants from hungry birds. Once your Peas are a few inches tall, mulch around the base of the plants to keep the soil cool and moist. Water regularly. As the vines grow, tie them in as necessary so they don’t flop over or get inextricably tangled.

 

Cues for Minding Your Peas

Picking Peas is easy, but it should be done at least every other day to keep the plants producing as long as possible. Here are a few more tips:

 

1. Pea seeds can be dusted with an inoculant of beneficial bacteria before they are planted. This is intended to help stimulate the development of nitrogen-fixing nodules on the roots. Not everyone finds that using an inoculant improves yields, but it is never detrimental.

2. Peas climb with twining tendrils that wrap themselves tightly around string, twiggy branches or netting with 4” openings. Have your trellis in place as soon as the plants emerge.

3. Snow Peas that are grown for their pods, such as Avalanche, should be picked while the pods are shiny and still flat, before the peas inside begin to form. The pods may be picked while tiny, but have more flavor at a larger size.

4. Shelling Peas should be harvested when the pods have filled out, but before they begin to show the shape of the peas inside. The pods should be smooth and not wrinkled, and when squeezed they should feel solid but not hard.

5. Sugar Snap Peas may be harvested any time after the pods are formed, but are best once the peas have begun to fill out. Harvest when the pods are still shiny and smooth. Once the pods have dulled, the flavor and texture are poor.

6. For Pea vines that flop over but are too short to trellis, flip them to one side and pick the ones exposed on top. The next day flip the whole row back again and pick the other side.

7. For a long harvest, pick often and thoroughly. If you miss a pod and it is allowed to mature, the plant will stop producing. Hot weather also causes the somewhat stressed out plants to shut down production, so it’s important to get your Peas planted early.

8. Peas may also be planted for a fall crop. The plants don’t produce as prolifically as they do in the spring, but even a small crop of Peas is a delightful treat. There is nothing like a comforting dinner of chicken, rice and peas to soothe your soul as fall nights darken and begin to chill the earth.

Please Pass the Peas

Half the fun of growing Peas is figuring out creative ways to show off their emerald beauty and tender sweetness. Snow Peas are a must in Asian stir-fry recipes, like Snow Peas with spicy pork and cashews, or tofu with Snow Peas and mushrooms. We also love them ultra-simple: blanched for one minute and then dressed with butter and lemon. Avalanche Snow Peas have flat, dark-green pods that are super-crisp and sweet on vigorous, disease-resistant vines that grow to about 30” tall. Golden India Edible Pea Pods are rare, beautiful and delicious. The 6’ vines produce pretty purple flowers followed by flat, golden yellow pods that are fabulous in stir-fries.

 

The shared process of shelling Peas with family and friends is a wonderful way to spend a late summer afternoon ~ a bit old-fashioned perhaps, but endearing, cozy and heart-warming. Revive this happy tradition at your house with Precoville Petit Pois Peas, authentic French petit pois that are ever so sweet. Each pod yields six or seven tiny peas, about half the size of regular Shelling Peas, with a buttery flavor and tenderness that cannot be matched. Shell a bowl of them, steam for just a minute and drizzle with butter. Heaven! Dakota Shelling Peasproduce slender pods on compact, 24” tall plants. Each pod is filled with eight to ten perfectly plump peas. Remember that seven-layer salad from the 1970s? It’s even better with your own freshly-shelled peas. In a large glass salad bowl, layer from the bottom up: 3/4 head chopped iceberg lettuce, 1 cup chopped celery, 1 cup chopped red or green pepper, 1/2 cup diced red onion, 1 cup fresh peas, 1/2 cup sliced water chestnuts and 1/4 head chopped iceberg lettuce. Mix together 2 cups mayonnaise, 2 tablespoons sugar and 1 teaspoon salt. Spread over the top of the layered salad and chill for 24 hours or overnight. To serve, top with 1/2 cup crumbled crispy bacon, 1/2 cup chopped hard boiled eggs and 2 cups grated cheese. Toss and serve to rave reviews. We also recommend Blauschokker Blue Pod Peas, an heirloom variety that’s been grown since the 1500s. Its 6’ vines produce attractive, blue-purple pods that are filled with brown-gray peas. The peas are wonderful fresh or dried in soups and stews.

 

Super Sugar Snap Peas were the world’s first “edible pod peas.” The vigorous vines grow to 6’ tall and produce a mountain of peas that are as scrumptious right off the vine as they are in recipes like this one-pot, yummy Primavera Presto Pasta: undercook penne or ‘bow’ pasta by about two minutes, keeping pot at a low boil. Add halved Super Sugar Snap Peas, fat asparagus in 2” pieces and cook two to three minutes more. Drain, tossing with butter, olive oil, freshly grated parmigiano and Italian parsley. Tight on space? Sugar Snap’s sister, Sugar Ann Snap Peas, is just as sweet and crispy, but grows just 2’ tall and is ready to pick at least a week earlier than Super Sugar Snap.

(excerpted from John Scheeper's Garden Seed)