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Post by heidihi on Mar 4, 2011 7:00:46 GMT -5
my second bunch go in this weekend
Lincoln garden peas
sugar snap
saveurfine
purple blossom
and some scarlet runners and more fava beans
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Post by mnjrutherford on Mar 4, 2011 7:35:43 GMT -5
I planted Early Alaska, Wando, and Laxton's Progress yesterday. I was going to do a row each of Wando and LP, but my baby wanted to be helpful and he put together in the big container. ::sigh:: I do SO love my baby!
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Post by ottawagardener on Apr 5, 2011 14:38:37 GMT -5
I planted some snow peas the a few days ago in a warm, sandy spot. Woohoo!
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Post by mnjrutherford on Apr 5, 2011 14:56:40 GMT -5
My Early Alaska are several inches tall now and the lettuce I planted to border the row are also doing well. The Wando and Laxton Progress are a tad bit shorter. We need to put up stakes for short trellises since they are bush but aren't keen on the notion of bending to the ground to locate the treasure.
I need encouragement to try cooking the shoots. How big should they be before you harvest the shoots? Are these varieties even good for shoots?
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Post by ottawagardener on Apr 5, 2011 15:09:29 GMT -5
I use just regular peas for shoots but I've heard of people preferring snow peas or peas with a high amount of sugar in the pods (correct me please??) and ones with sugar in the name. Occasionally I've heard of people using semi-leafless peas though I can't tell you why. They look cool? Anyhow, I think there was a thread on here at some point that said there were varieties grown for just this purpose. Again, I'm lazy and just use what's around though I'm sure there are differences in varieties. You could nibble on a few to see if you like the taste. I harvest when they are no more than 4 inches high for shoots though people often just snip off the tips. You could try your thinnings (if you have them) for shoots? We stirfry the shoots mainly.
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Post by mnjrutherford on Apr 5, 2011 16:22:08 GMT -5
hmmm... Very interesting... I guess I COULD thin out a few just for the sake of trying it. Do they have a "pea" flavor?
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Post by ottawagardener on Apr 5, 2011 17:33:06 GMT -5
The best description I heard, which I agree with, is spinach/pea flavoured.
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Post by mnjrutherford on Apr 5, 2011 20:17:52 GMT -5
Well that could be yummy. I've been braising my greens lately with some olive oil, bit of onion, and a few drops of balsamic vinegar. Amazing with mustard greens. I tried it with string beans a couple days ago and thought I'd gone to heaven!
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Post by stevil on Apr 6, 2011 3:41:33 GMT -5
I grew pea greens on the window sill earlier in the year. I tried a Snow Pea (as I'd read these were supposed to be good) and, for comparison, Purple Podded - and I couldn't taste that much difference. They were planted very densely and harvested when about 15 cm tall (cut down to about 3 cm). All resprouted and I had a second crop. Only a few resprouted again. Easy and will definitely do this again.
There's a variety recommended in Cornucopia II for sprouts - don't have it handy - I've never seen that variety (I've asked on various fora unsuccessfully).
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Post by garnetmoth on Apr 6, 2011 10:38:28 GMT -5
Sounds good all. Ive got Oregon Sugar Pod II, and something else coming up now! I may plant a small container in the windowsill and see how they do.
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Post by wildseed57 on Apr 6, 2011 15:51:37 GMT -5
I started some sugar snap and some snow peas, I also put in a row of shelling peas including one that has deep purple pea seeds when fully mature, I like that one for soups and taking shoots for salads and brazing. I'm still picking wild greens such as dandelions, chicory, and wild garlic.
I like snow peas and sugar snaps lightly brazed and served along side spicy chicken cury, or added to various soups. I'm hoping for a mild spring so I can plant two or three more rows, I tried Fava beans but I just don't have the weather for them.
George W.
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Post by littleminnie on Apr 6, 2011 19:11:42 GMT -5
I am going to say when the daffodils bloom! Snow crocus are blooming now and they rest of the bulbs are growing inches a day. That kind of stuff is always a good way to know what the ground temp is.
I started 2 trays of Maestro peas indoors for the first time ever. I have plenty of seed so we'll see what happens to them. I am growing Maestro and Super Sugar Snap because I hate powdery mildew.
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Post by heidihi on Apr 7, 2011 6:47:55 GMT -5
the best way to figure out if you like a pea shoot is to snip one off ..pop it in your mouth and just taste it  ... right out of the garden is the best way to enjoy them1 I never cook them just toss them in salads float on a clear soup ...and really like Steevl I have not tasted any difference pea shoots are pea shoots they are usually all pretty darn sweet if not then do not eat it that is my rec! the fava beans are HUGE already but the peas are not really wanting to make the same advances ..usually I am eating shoots like crazy now |
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Post by keen101 (Biolumo / Andrew B.) on May 9, 2011 0:09:58 GMT -5
Finally I have no idea how to get it, but at one point I had a great snowpea that I got from a packet I bought in a chinese grocery store. Very productive, got tons of snow peas from it (though of couse, given my weather no mature seed which is why I don't still have it) Alas the seed company switched the pea strain the next year (It was one of those companies that simply carries a "snow pea" in their lineup with no specifcation as to what strain) All I remember (shoud anyone wish to try and figure it out) is that the flowers were red (fairly common in asian snow peas) and the matures seed (from the packet, when I planted it) was brick red as well (not so common a trait, most snow pea seeds are white skinned, same as most other modern peas) Blueadzuki, I doubt these are the ones you were referring to, but i ran across the name of a pea variety called "Red Ripper" that is supposed to have red seeds. It's supposed to be a cowpea. Are cowpeas the same as edible peas? My peas are doing well so far. Planted several different varieties together. I can't wait to see how they turn out. ( s1010.photobucket.com/albums/af224/keen101/Garden%202011/) I planted a blue podded shelling pea from seed savers (Capucijner?), Golden Sweet yellow podded, Biskopens red-seeded pea (from Nordic seed bank), a dwarf Gray Sugar pea, a purple-podded snow pea called Midnight Snow from Dan Quickert ( www.purplepeas.net/), and i think maybe a few others. |
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Post by blueadzuki on May 9, 2011 7:13:12 GMT -5
Finally I have no idea how to get it, but at one point I had a great snowpea that I got from a packet I bought in a chinese grocery store. Very productive, got tons of snow peas from it (though of couse, given my weather no mature seed which is why I don't still have it) Alas the seed company switched the pea strain the next year (It was one of those companies that simply carries a "snow pea" in their lineup with no specifcation as to what strain) All I remember (shoud anyone wish to try and figure it out) is that the flowers were red (fairly common in asian snow peas) and the matures seed (from the packet, when I planted it) was brick red as well (not so common a trait, most snow pea seeds are white skinned, same as most other modern peas) Blueadzuki, I doubt these are the ones you were referring to, but i ran across the name of a pea variety called "Red Ripper" that is supposed to have red seeds. It's supposed to be a cowpea. Are cowpeas the same as edible peas? No, cowpeas are NOT the same thing as edible peas. Cowpeas (also sometimes called crowders) are members of the Species Vinga ungiculata which means that technically they are more closely related to adzuki and mung beans than to peas. Black eyed peas are a type of cowpea, as are the "yard long beans" popular in chinese cooking. From what I understand, they got thier pea name becuse they were popular as a "true" pea substitute in the South (where it is often too hot for true peas to thrive.) |
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... right out of the garden is the best way to enjoy them1 
