Peas—a little known treasure

Imagine going outside on a late spring day and picking your own healthy, tasty snack fresh from the garden. Peas picked right from the vine, eaten in the garden, without time for their sugars to turn to starch with packaging and transport, are truly one of the delights of spring. Many pea growers say half their crop never makes it to the kitchen; the peas are eaten right on the spot. Peas can be planted in very early spring — as soon as the soil temperature reaches 45 degrees and it is dry enough that soil won't stick to garden tools. Peas are a cool weather crop; they don't like the heat of summer. Some years a fall crop planted in July or August will do well, but success is limited by hot summer weather and shorter days. Peas will not germinate in soils with a temperature over 75 degrees. There are three main types of peas to choose from: shelling peas, snap peas, and snow peas. The last two varieties have edible pods and are often eaten raw. A good seed catalog will have choices for all three, as well as selections for various heights and growing characteristics. There are vining types that need a tall trellis, bush types that support themselves, and a few in between. All are in the legume family, meaning they pull ("fix") nitrogen from the air rather than taking it only from the soil. If you have something for them to climb, you can grow peas in a very small garden. Peas should be planted in well drained soil with some organic matter, about 1" deep and 1" apart. They do not need to be thinned. If you have chosen a climbing variety, they should be near a fence or trellis. Dusting them with an inoculant (available as a powder where most seeds are sold) will help them thrive. Do not use a fertilizer with a lot of nitrogen in it; this crop doesn't need it. Because they fix nitrogen, peas are considered a soil-building crop. They are high in protein, fiber, iron, and vitamin A. If you can't cook them right away, store them in a perforated bag in the refrigerator; 40 percent of their sugar can be converted into starch within hours of being picked and stored at room temperature. You should pick at least every other day; old peas are tough and not as tasty. Peas are eaten fresh, stir fried, or cooked - often steamed. If you need to preserve a bountiful crop, the snow and snap peas can be blanched and frozen, although snow peas might do better frozen raw. Peas meant for soup should be allowed to dry and stored in airtight containers in a cool, dry place. Pressure canned peas often turn to mush, but snap peas can be used for pickling if that is to your taste. Fresh, crisp peas are a great high fiber, low calorie snack — a great reason to grow them. Join us on March 21 at Mesenburg's Plaza Place for our "Hello Spring" seminar. Learn about berries, cruciferous gardening, herbs and other topics. Registration is $42 and is due by March 16. Call the Extension Office at 419-627-7631 for a registration form.