We all love to eat fresh picked peas. They are a cool season crop that grow and mature quickly. This vegetable is easy to grow and a joy to eat. There are two types: shelling and edible pods.
The shelling variety is where you open the pod and eat the green peas from inside. A snow variety have flat edible pods and are used in salads and stir fry recipes. The snap variety fills out like a shelling variety however unlike the shelling variety the pod is edible.
Botanical Family - Papilionaceae/Pea & Bean Family
Location - Enjoys moderate temperatures and will thrive in partial shade.
Soil - Light, rich, sandy with pH 6. Will tolerate moderate amount of acidity, but the soil should not be over rich in nitrogen.
Soil Preparation - Dig 3 inches of compost or aged manure before planting.
Seed Info -
Planting Times - Direct seed early in spring as soon as soil is worked. Try planting between July and mid August for a fall crop.
Planting Instruction - Dig a row with the end of your hoe or shovel and drop the peas in. Cover them with soil and pat down the soil.
Watering - This vegetable suffers most from heat and drought. They require regular watering.
Weeding - Keep weeded while plants are young.
Disease & Insects - Use crop rotation.
Harvest - Shelling: pick full pods every second day to keep plants producing. Snow: pick when flat pods are 3 inch long. Snap: pick when pods are full.
Storage - Can be stored in a plastic bag in the refrigerator for up to a week.
Spring Peas & Cooked Lettuce
1 small head lettuce
2 tablespoon green onions, chopped
1 teaspoon butter
1 cup fresh or frozen peas
Salt to taste
Pepper to taste
Cut the lettuce into small strips to make 3/4 cup, packed. (Save the remainder for another use.) Sauté the onions and lettuce in the butter over medium-high heat for 1 minute. Add the peas, salt and pepper; stir. Cover the skillet. Cook until heated through, about 2 minutes. Yield: 2 servings