I grew three varieties of peas this year. The first row was made up of an Italian variety Rondo. The second row, planted the same day, was labelled Sugar Snap Delikett. Both varieties were bought from Bridgend Nursery at Freuchie as seedlings and planted on 2nd May. The third row was planted about 2 weeks later – there was no label with the seedlings so I don’t know the variety but wow! I have never seen pea pods like it! It must have been a Mange tout variety that just kept growing and filling with peas. The resultant peas were very large and juicy.
The pea supports I made were pretty hopeless this year and I am making a space against the eastern fence for peas next year. Because I grew them in a raised bed this year, the plant height was too much for the supports I had and the poor plants eventually fell over themselves. The luscious pea-filled pods dangled every which way and were difficult to harvest.
I searched through descriptions and images for semi-permanent and permanent pea support structures (good for all climbers really) and found the one I want in a gardening blog from the US. There are so many different designs – some look as though they would fall over in a minute and some look really sturdy.
This one of Jimmy’s looks easy to get to either side and won’t take up as much room as a sandwich board type design.
However the peas that I did harvest were gorgeous.
Podding peas is a dangerous exercise as the podding person pops peas all through the process.
I actually have never met anyone who doesn’t like peas – either freshly podded or cooked in a yummy paella; or a curry; or pea and prawn risotto; or egg and prawn fried rice. Ah – food. Lovely food.
Here’s a lemon linguine with peas and prawns from BBC Good Food.
350g linguine cooked al dente
200g fresh peas
300g cooked prawns
Zest & juice of one lemon
100ml double cream
Gently cook the peas, prawns, lemon for 3-4 mins. Season well, stir in cream, a little pasta water and bubble for a minute. Add the linguine and toss well. Easy peasy and tasty. I add a sprinkle of dill as well, because I love dill.