When you go to harvest your peas, you’re going to want to remove them from the vine from ABOVE the star shaped leaves, keeping the whole pod attached. This helps keep them fresher longer. If you’re going to eat them that day, don’t harvest them until 4 hours or less before you’re going to eat. If you’re going to freeze them to save for another meal, make sure to get them into the freezer within four hours.
I don’t know why I haven’t done vegetable gardens in the past. They’re so much more rewarding than flowers. While we’ve only had a harvest of our snow peas big enough for one meal so far, it’s already been an amazing experience to have my child plant, water, (sometimes) dig up roots, rebury roots, and gather food that we’ve worked together to grow ourselves. Maybe I’m crazy for this, but it almost makes food and eating a spiritual experience.
It hasn’t saved us an abundance of money, but now we know we can do it (even with my insanely black thumb) and we’ll plant bigger…crops?…next year.
If you’re growing peas, you need to know which kind of peas you are growing. There’s 3 common types: garden peas, snow peas, and sugar snap peas. Garden peas are the ones you pop out of the pod. You wouldn’t really eat the pod itself. Snow peas, which we happened to grow, are generally eaten in the pod; you don’t want the peas themselves to get too big or the pod will start to toughen up and not taste as sweet. Sugar snap peas can go either way: in the pod or out.
Snow peas are so great in Asian dishes. I cooked up some chicken teriyaki. I admittedly don’t have a set recipe for this, but use it a lot when I have a bunch of veggies around that I don’t want to go to waste. This time our veggies were mushrooms and our snow peas from our garden. I cooked them up in a wok with cubed chicken breasts, about 2 mississippis of teriyaki sauce, a quarter as much soy sauce, and an eighth as much sesame seed oil. Serve over rice.