Peas
This page is an open source resource guide for peas. It is for growing and maintaining the most bio-diverse, delicious, and broadly applicable pea selection possible. It contains cultural considerations, planting guidelines, descriptions, and the best places we’ve found for purchasing the species we’ve listed. As part of the One Community Highest Good food component of global transformation, this page will continue to evolve indefinitely to contain maintenance and care tips, accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model, and even recipe’s, preparations, and preservation methods used on the property.
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PEAS
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Peas (Pisum sativum)
 | Peas are scandent or twining shrubs with bipinnate foliage; some with edible pods consumed fresh and others fresh shelled and cooked or dried. Growing best during cool spring weather, they are nitrogen fixers and good companion plants for other vegetables that mature later. There are bush and vining types and considered quite versatile both in the garden and kitchen. |
CULTURAL CONSIDERATIONS
- Peas grow best in a well drained sandy loam
- Peas can be interplanted with taller crops such as corn
- Peas do not require rich soil or high levels of irrigation
- Seed should be inoculated with Rhizobium to aid growth
- Peas grow best in cool weather, high heat causes reduced yields
PLANTING GUIDELINES
Peas should be planted as early in spring as possible while avoiding frost. If direct sowing, seeds can be planted a week to 10 days before the last expected frost. They should be pre-soaked overnight before sowing and coated with Rhizobium inoculant at planting. Vining types will require staking or a trellis. A fall crop can be planted in late summer as the temperature begins to cool and protected from early frost through the use of row covers.
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ADDITIONAL INFORMATION
Wikipedia – Peas
 | GP#1 :: Dwarf Grey Sugar Pea (edible pod type) An old variety introduced to Europe in 1892, the sugar pea is entirely edible and known for its sweet taste and tenderness. Even the shoots of this plant are used as garnishes and in salad mixes. The plants have red blossoms with subtle reddish-tinted stems and leaves and pods average about two and half inches long. The twenty-eight inch vines may be grown with or without support and pods are best picked when the seeds begin forming. |  | GP#2 :: Golden Sweet Pea (edible pod type) Golden Sweet was discovered in the USDA collection, although originally from India and named by Robert Lobitz. The golden pods grow on a 2.5 foot vine and mature in about 70 days. The seeds are green and tan with purple flecks; the sweet flat pods of chartreuse have a tendency to curl and must be picked young (at 3-3.5 inches). This pea is great for stir fries, especially with dark green vegetables as a compliment. |  | GP#3 :: Hugo’s Edible Pod Pea (edible pod type) Hugo’s Edible Pod was named for a man named Hugo whose parents brought the seed to the USA from Holland in 1907. It has vines that grow 2-3 inches in height and mature early. It is a highly productive and tender snow pea with pink standard, yellow seed leaves, purple-red wings, mostly flat curved green pods, and a sweet taste. Mature non-shattering pods average 3 inches long by 0.6 inches wide and have slightly flattened dimpled seeds that are tan with fine purple speckling. |  | GP#4 :: Manoa Sugar Pea (edible pod type) Released in 1958 by the Hawaii Agricultural Experiment Station, Honolulu, Manoa Sugar peas are similar to Dwarf Grey Sugar peas. They mature in about 60 days, have tender light-green pods, tall vines, and double purple flowers. They are heat tolerant, resistant to powdery mildew and fusarium, and grow to a size of 18-24 inches (45-60 cm). |  | GP#5 :: Oregon Sugar Pod Pea (edible pod type) Oregon Sugar Pods are tasty, have excellent texture, mild flavor, wide pods, and amazing crispness. They grow to 4-5 inches long and frequently set in doubles, averaging 8.1 pounds of peas per 12 foot row versus the 5.1 pounds produced by its closest competitor. They are also highly disease and enation resistant. These tasty snow peas perk up any salad and are an essential ingredient in many Asian dishes. |  | GP#6 :: Champion of England Pea (shell type) Champion of England was introduced in 1843 by William Fairbeard. It is said to be the oldest wrinkled pea in cultivation. As a traditional tall pea, Champion of England will reach heights of 10 feet if given a high trellis. It has white flowers and fat green shelled pods with 6-8 peas each and matures in 60-75 days producing dry seeds of green or tan (depending on how dry you pick them). |  | GP#7 :: Kent Blue Pea (shell type) Kent Blue is a shell type pea that has attractive bicoloured flowers that start off blue and then turn to maroon/pink upon maturing. Primarily used as a shelling pea, these plants will average around thirty inches and produce round speckled-blue seeds when dry, and crisp sweet pods when green. A hardy Old English variety, these peas can be sown in late winter through spring. |  | GP#8 :: Tall Telephone Pea (shell type) The Tall Telephone plant, named for Alexander Graham Bell’s invention, is a wrinkled marrow pea with many different variations. Introduced in 1881, it’s one of the most popular garden favorites maturing in seventy-five days, producing tall vines up to 8 feet, and large pods containing 6-10 large sweet peas. It is excellent for freezing, ideal for shelling, and the pods can be boiled to use as broth or stock. |  | GP#9 :: Blauwschokker Pea (soup type) This pea dates back hundreds of years in Europe and is still popular in the region, as well as Canada. It is an old Dutch soup pea variety named Blauwschokkers, which simply means “blue pod” in Dutch. The flower is a beautiful pink and purple, fun to grow (the perfect crop for kids), and edible as well as ornamental. Young peas are edible like snow peas and mature peas (85-100 days) make great dry soup peas. | |
We will also be growing the following additional peas:
Peas (Pisum sativum) :: GP#10 -GP#? (possibly more coming in the future)
10. Two Hundredfold
Pea Plant Material/Seed Providers:
Pea Purchase Details
| REF # | VEGETABLES | VARIETY | SOURCE | QUANTITY | UNIT COST | TOTAL COST |
| GP#1 | Peas | Dwarf Grey Sugar | SSE | 3 pkt. | $4 | $12 |
| GP#2 | Peas | Golden Sweet | SSE | 3 pkt. | $4 | $12 |
| GP#3 | Peas | Hugo’s Edible Pod | SSE | 3 pkt. | $4 | $12 |
| GP#4 | Peas | Manoa Sugar | SSE | 3 pkt. | $4 | $12 |
| GP#5 | Peas | Oregon Sugar Pod | SSE | 3 pkt. | $4 | $12 |
| GP#6 | Peas | Champion of England | SSE | 3 pkt. | $4 | $12 |
| GP#7 | Peas | Kent Blue | SSE | 3 pkt. | $4 | $12 |
| GP#8 | Peas | Tall Telephone | SSE | 3 pkt. | $4 | $12 |
| GP#9 | Peas | Blauschokker | SSE | 3 pkt. | $4 | $12 |
| GP#10 | Peas | Two Hundredfold | SSE | 3 pkt. | $4 | $12 |
OTHER PEA RESOURCES
We are seeking awesome pea resources. If you know of one, please click here to share it with us so we can make this page better.
PEAS AS PART OF THE BOTANICAL GARDEN MODEL
This section will evolve to include accessioning and plant breeding and sharing information as part of the One Community open source botanical garden model.
PEA PREPARATION, PRESERVATION, AND RECIPES
This section will evolve to include testimonials, recipe’s, preparations, and preservation methods used on the property first, and then later with additional information from other Highest Good collaborators and teacher/demonstration hubs.
Pea Fritters
Recipe courtesy of: A Cozy Kitchen
Total Time: 35 min
Prep: 15 min
Cook: 20 min | Yield: 4-6 servings
Level: Easy |
Ingredients - 1 1/2 pounds of fresh peas (in their pod) or 1 1/2 cups of fresh peas
- Salt
- 1 tablespoon lime juice
- Vegetable Oil
- 1 shallot, minced
- 4-5 mint leaves,chopped
- 1 heaping tablespoon greek yogurt
- 1/2 large egg
- 2 teaspoons all-purpose flour
- 1 cup, plus 2 tablespoons, panko bread crumbs
| Directions - Split the pods, revealing the pretty round peas. Transfer them to a small bowl and set aside. (It took me about 10 minutes to split open all of the pods)
- Bring a small saucepan of water to a boil. Add a teaspoon of salt and lime juice. Transfer peas to the saucepan and blanch for 2 minutes. Prepare an ice bath: a few cups of water and a heaping handful of ice. Add a teaspoon of salt to the water and stir. After the peas are done blanching, transfer them to the salt bath until they’re cold. Next, drain the peas in a colander and set aside.
- Heat a teaspoon of olive oil in a skillet. When oil is hot, add minced shallots and cook until translucent, about 2-3 minutes. Transfer the shallots to a food processor, along with the mint leaves, greek yogurt and pinch of salt. Reserve 1/4 cup of peas and set aside. (We’re going to add these later.) Add the peas and pulse for about a minute. Mixture should be smooth but chunky. Transfer the pea mixture to a bowl and mix in the remaining 1/4 cup of peas, egg, flour, and panko bread crumbs. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
- To shape the fritters, add two tablespoons of the pea mixture to your palm. Press the mixture, shaping it into a compacted disc. Repeat the process until you’re done with the mixture. You should end up with eight fritters.
- Add 1-inch of vegetable oil to a cast iron skillet. When oil is hot, gently transfer pea fritters, cooking two at a time. Cook them on each side, about 2-3 minutes, and until golden brown. Drain fritters on a bed of paper towels. Transfer them to a warm oven until you’re done cooking all of the fritters. Serve with a dollop of sour cream or yogurt.
|
Spring Green Pea Soup
Recipe courtesy of: McKel Hill – Nutritionstripped.com
Total Time: 15 min
Prep: 5 min
Cook: 10 min | Yield: 6 servings
Level: Medium |
Ingredients - 5 cups fresh shelled peas or 20 ounce bag of frozen peas
- 2 cups vegetable stock (low sodium, organic)
- 2 cups filtered water
- 1 cup chopped sweet onion
- ½ cup pea shoots (for garnish)
- ⅓ cup fresh mint, chopped
- ⅓ cup fresh parsley, chopped
- ¼ cup fresh chives, chopped (for garnish)
- 2 tablespoons coconut oil
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
| Directions - In a large saucepan add the coconut oil and onion, cook over medium-low heat for 5 to 10 minutes, until softened.
- Add the vegetable stock and water and increase the heat to allow the mixture to come to a boil.
- Add the peas and cook for 3 to 5 minutes (very quick cooking), until the peas are tender. If you’re using frozen peas it will only take 2-3 minutes.
- Taking the pot off of the heat, add in fresh herbs, salt, pepper, and adjust for seasonings.
- Next, pour half of the mixture into the blender (or divide the mixture in thirds) and puree/blend a little at a time until the entire mixture is creamy.
- Garnish with fresh cut chives, classic cashew cheese (recipe on blog), pumpkin seeds, hemp seeds, or pea shoots.
Enjoy! |
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