It is that time again for delicate, delicious peas. Every few years I try growing peas. Each time they sprout nicely, have some robust climbing growth, start forming pods and then something will begin an assault. Rabbit, squirrel, bug or bird strips the tender pods and leaves day by day until nothing is left of the sweet peas except their funny little corkscrew stems. The first year I grew Dakota peas which are a variety of garden or English pea, the little round green peas which grow in an inedible pod. That year I was able to salvage a handful of shelled peas which I promptly sauteed in a little butter. Those peas were the best I have ever eaten. They were so succulent and sweet freshly picked, like tasting a crisp spring morning. I vowed to try my hand at them again and again just for another little taste.This year I'm still waiting for my gardener's optimism to return,
getting my peas at the farmers market instead. The sugar snap peas have been a little trip to heaven the last few weeks. Steamed briefly, they are so crisp and sweet I could snack on them all day. Sugar peas and snow peas have edible pods which means in each bite you get a lovely crunch with the tender burst of the pea. I like not having to take the time to shell these peas although sugar snap peas do still have tough strings running along the seam of their pods that need to be removed before eating. If you grow your own sugar peas, they can be harvested young and flat with just the plump of tender peas showing (like snow peas) or when fatter and more mature. Sugar peas can also be shelled like garden peas but I like them whole the best.
