Like broccoli, you can plant two crops of peas, one in early spring and another in early fall, as these vegetables like the cool weather.
Types of peas include snow peas or sugar snaps with edible pods and garden peas to be shelled.
This crop does not transplant well, so direct sow them into the garden. Soak seed for 24 hours before planting and roll them in a legume inoculant powder. Plant in the early spring 2-4 weeks before the last average frost date when soil temp is 40’ or more. Give support with a trellis. Mulch with grass clippings or leaves as weather warms to keep roots cool and moist.
For a fall crop, plant 6-8 weeks before average first frost date. If able, plant in an area that will get shade in the afternoon to avoid hot temperatures. Also water frequently in hot weather. Build a trellis as tall as the plants are expected to get to maximize sun and air circulation.
Peas like full sun to partial shade in a well drained garden soil.
Peas need plenty of phosphorous. You can add wood ashes, bone meal, or rock phosphate to your garden soil to feed this crop.
You probably won’t have much trouble with insect pests, but these plants are prone to powdery mildew. Avoid leaving leaves wet by watering in early AM rather than evening, rotate crops each year, thin plants so air is able to circulate, and look for mildew resistant varieties.
Snow or sugar peas should be harvested when their shells are still flat and tender. Garden peas should be harvested when shells are well filled out, but still young and tender.
| 1 cup garden peas | 4 egg whites |
| 3/4 cup nonfat milk | 1 cup corn |
| 3 tablespoons fresh chopped parsley | 1 cup flour |
Combine peas, egg whites, milk, and flour in blender and mix until smooth. Add corn and parsley and blend just enough to combine ingrediants. Salt and pepper to taste.
Spoon 1/4 cup of batter onto hot nonstick griddle and cook over medium heat until brown. Flip and brown other side. Good alone or with favorite sauce over.
| 8-ounce lowfat peach yogurt | 1 teaspoon cornstarch |
| 1 cup red bell pepper strips | 1/2 cup chopped onion |
| 21/2 teaspoons curry powder | 1/2 to 3/4 cup chicken broth |
| 1-1/2 pounds of skinleess, boneless chicken cut 1/2 inch strips | 1 cup garden peas |
| 2 teaspoons lemon juice | cooked rice |
Combine small amount of yogurt with cornstarch and then add mixture back into yogurt container with the rest of the yogurt. Combine red pepper,onion, curry, and 1/2 cup chicken broth in a medium skillet and bring mixture to a boil. Reduce heat and simmer, uncovered 3-4 minutes.
Stir in chicken and simmer about 2 minutes, adding more broth as needed. Add peas and continue cooking about 4 more minutes or until chicken is tender. Reduce heat and stir in yogurt. Heat until hot about 2-3 minutes. Sprinkle in lemon juice and stir. Serve over hot rice.
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