On the subject of peas

For many people, the subject of peas brings to mind images of the early spring garden when English or green peas are planted.

I remember picking the first green pods and enjoying shelling out a few to eat on the spot in the garden. What a treat it is to taste those tender sweet fresh from the pod peas. The experience forever spoils your taste buds, never again will over mature, canned or frozen peas be an acceptable substitute for the “real thing.” One of my favorite dishes is new potatoes cooked with fresh shelled green peas and a cream sauce added at the end.

Every year, we would try to have the first green peas and new potatoes come in at the same time. New potatoes are also the best when they are dug during early maturity. When washed, the tender skins tend to rub off and the “new potatoes” have a heavenly flavor in any recipe calling for potatoes.

There are many varieties of peas, ranging from varieties with short vines to climbing types which can grow to heights of well over seven feet. Some varieties are grown exclusively for their edible pods, while others are strictly shelling types for fresh use. There are also a number of varieties grown to be used as dried peas.

It should be noted that in different parts of the country, the name “peas” has different meanings. In the northern regions, when peas are referred to they are referring to English or green peas, where as in the southland, the term “peas” refers to filed peas and when green peas are mentioned they are referred to as “English peas.”

John Coykendall, Master Gardener