Peas

pea pods

Peas are one of the most cold-tolerant plants grown in Kansas gardens. They can be planted about as early as soil can be prepared in the spring. Most varieties produce pods and the seeds need to be shelled. Several newer varieties produce thick, fleshy pods, and the pods as well as seeds can be eaten. Some thin-podded oriental types produce tender pods with only the pods used.

Shelling peas. Sometimes called English or garden peas, these varieties must be shelled and the seeds are eaten.
Sugar snap peas. These peas have fleshy, edible pods and are consumed when the seeds are developed and the pods are full. They have a very sweet flavor.
Snow peas. These edible-podded peas have thin, tender pods that are typically eaten when the seeds are still very small and immature.

Many varieties are good choices in Kansas, although early maturing varieties may be more consistent, especially in the southern half of the state. Varieties that are resistant to powdery mildew may also be a good choice.

For most gardeners, the two primary considerations are vine height and pod length. Some peas have shorter, dwarf vines that will not need any staking or trellising. Others have much taller vines — as tall as 5 feet — and will need a trellis for best production.

Pod length typically has a direct impact on yield, with longer pods having more seeds. Larger podded snow and snap peas also will often yield more per plant. However, gardeners may find that they prefer the flavor and tenderness of smaller podded varieties.

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How to Grow

Plant seed in early to mid-March when soil is dry enough to work. Peas will germinate when soil conditions are favorable. Peas planted later in the spring may not produce before the weather gets too hot. Peas are not well adapted for fall gardens because seed usually fails to germinate well in warm soil.
Plant seed 2 to 4 inches apart with rows 12 inches apart. Peas usually do best where 2 to 3 rows can be planted 4 to 6 inches apart to allow the weak, spindly vines to support each other. Peas can also be grow on a trellis using wire or string to provide support. Check out the Kansas Healthy Yards video on Easy to Grow Peas.

Sunlight: Peas need full sun in order to thrive. If possible provide shade during the heat of the afternoon toward the end of the growing season to allow for a longer harvest.
Watering: Peas prefer cool soil and need water during stressful periods. Provide at least an inch of moisture every week if not provided by rainfall.
Soil and Fertilization: Peas are a legume and can make their own nitrogen fertilizer. Additional fertilize is not needed unless a soil test indicates there is a deficiency in phosphorous or potassium.
Pests and Diseases: Powdery mildew can be a problem on some varieties. Choose varieties resistant to powdery mildew and use a trellis to allow for extra airflow and sunlight to reach the plants.

Harvest and Storage

peas When the shelling pea pods are swollen so that seeds within are full sized but tender and not yet starchy, pick and shell the peas. Harvest sugar snap peas when the pods are succulent and tender, but the seeds are mostly enlarged. Harvest snow peas when the pods are crisp and tender but before the seeds begin to enlarge significantly. Tasting a pea or two is also helpful in determining if they are ready to pick. Edible-podded peas should be tender and sweet at optimum harvest.

Store peas in a refrigerator in a plastic bag for up to a week. Edible-podded types should be picked and used immediately after harvest as they tend to dry out readily. Peas are easily frozen for later use. For information on freezing peas check out this website. For information on canning peas check out this website.

Recipes

Peas are commonly eaten raw or cooked and are often added to salad, soups, stews and other dishes. Peas are a good source of vitamins C and E, zinc, and other antioxidants that strengthen your immune system. Other nutrients, such as vitamins A and B and coumestrol, help reduce inflammation and lower your risk of chronic conditions, including diabetes, heart disease, and arthritis.

Pinwheels with Pea Hummus

Ingredients

Directions

Pea Hummus

1 cup fresh or frozen shelled peas
¼ cup fresh cilantro
2 Tbs tahini
2 Tbs lemon juice
1 small clove minced garlic
⅛ tsp ground cumin
Pinch of salt (about 1/16 tsp)

Pinwheels

2 medium-sized, whole wheat tortillas
1 cup black beans, drained and rinsed
¾ cup corn kernels
½ cup celery, chopped

Pea Hummus

Bring a small pot of water to a boil. Add peas; cook until tender (about 2 minutes). Drain and run under cold water.
In a blender or food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin for 30 to 40 seconds.
Season with salt.

Pinwheels

Lay tortilla down flat. Spread hummus over the entire width of the tortilla.
Sprinkle ¼ cup of celery, ¼ cup of corn and ½ cup of black beans on top of the hummus.
Roll the tortilla up. Cut off a small portion of each end and discard.
Cut the remaining rolled tortilla into six to eight 1-inch thick coins.

Recipe source: North Dakota State University Extension

Stir Fry Vegetables and Chicken

Ingredients

Directions

2 chicken breasts
1 cup teriyaki marinade sauce
¼ to ½ cup vegetable oil
½ cup onion, sliced
½ cup carrot, thinly sliced
1 cup green peppers, sliced
2 cups sugar snap peas
1½ cup broccoli (small pieces)
1 cup sliced celery
1 small can water chestnuts
1 Tbs cornstarch
½ cup chicken broth
¼ to ½ cup soy sauce

Place chicken breasts in the teriyaki marinade for at least 2 hours, but preferably overnight, in the refrigerator, turning a couple of times.
Saute meat in vegetable oil on low heat for 5 minutes.
Remove from heat and slice thinly, returning to the pan.
Add onions and carrots on high heat, stir (1 to 2 minutes).
Add rest of vegetables, cook 3 minutes.
Mix cornstarch in a small portion of broth, then add cornstarch mixture with the broth and soy sauce.
Cook until thick and glossy. Serve over rice.

Recipe Source: University of Alaska-Fairbanks Extension

Salmon, Snow pea and Potato Salad

Ingredients

Directions

1 pound red potatoes, cut into chunks
6 ounces snow peas, trimmed
¾ cup water
3 strips lemon zest
12-ounce salmon fillet
2 Tbs light mayonnaise
2 Tbs fresh lemon juice
1 Tbs reduced sodium soy sauce
¼ tsp salt
¼ cup minced dill
1 10-ounce package frozen corn kernels, thawed
6 cups mixed salad greens

In a vegetable steamer, steam the potatoes until firm tender, 7 to 10 minutes.
Add the snow peas during the last 1 minute of cooking time.
In a small skillet, bring the water and lemon zest to a boil over medium heat.
Add the salmon, reduce to a simmer, cover and cook until the fish just flakes when tested with a fork, about 7 minutes.
Transfer salmon to a plate and set aside to cool.
Strain the poaching liquid and reserve ½ cup. When cool enough to handle, pull off skin and cut fish into bite-size chunks.
In large bowl, whisk together the reserved poaching liquid, mayonnaise, lemon juice, soy sauce and salt.
Stir in dill.
Add potatoes, snow peas and corn, tossing to coat with the dressing.
Gently fold in the salmon. Serve the salmon salad on a bed of greens.

Recipe Source: University of Alaska-Fairbanks Extension