This year I planted my pea starts about a month apart. The first lot has finished but the second is still producing sugar snap and sugar sprint pods. The larger pods I pop for the peas but eat the smaller ones pod and all. Here are three ways to prepare them: Raw: chop them up and serve them with lettuce and other fresh vegetables (tomatoes, cucumbers, radishes) in salad. Steamed: place in a container like a colander over boiling water for a few minutes. Add a bit of butter and serve. Creamed: cut up and place in a small dish. Add a bit of milk or cream. Bake in the oven at 350′ for 15 minutes or so until soft, or microwave for 2-3 minutes until soft. My five-year-old neighbor eats as many of these as I give him out of hand in the garden. … Continue reading

Peas by President’s Day

All winter long I’ve nursed a couple of kale and a cabbage in a raised bed under a plastic cap. The difference between the soil in that bed and the ones without protection is noticeable – the soil in the open beds compacted under the heavy rains, while the soil in the protected bed is a good 4 degrees warmer. Like a good Master Gardener rookie I dropped my peas into the beds last weekend. We all spent the day outside. Alex sifted his beautiful compost and hydrated coconut coir for me to mix in with it. Ted set up heating units in the greenhouse in preparation for the spring starts and set up a plastic tent above another one of the raised beds. I cleaned up the bee garden in the front yard and tidied up the porch. We all spent time looking at the back 1/4 acre thinking … Continue reading