Spring’s First Planting is Easy and Early — Peas!

Peas go first!

Peas are among the easiest and earliest plants to go in the ground in Spring.  Most seed packets say four to six weeks before the last expected frost.  For me in growing zone 7B that means mid-February.  (For an explanation of growing zones, check out https://planthardiness.ars.usda.gov.)

I planted three different types of peas this year.  One is a traditional English or garden pea called Liallian’s Caseload.  That’s the kind that comes in your typical bag of frozen peas.  Of course, the ones from the garden are in the pod so you must shell them.  I actually remember when I was a little girl, sitting in the backyard of our home in California shelling peas with my mother.  It’s a lot of work for a few peas but the taste!  Yummmm!!!

I’ve also planted a sugar snap pea called Mammoth Melting Sugar.  Those are the kind that are in many Asian recipes and are delicious just sauteed or stir fried for about five minutes and seasoned.

The one I’m most intrigued by is called Magnolia Blossom Tendril.  I just planted this pea. After just two weeks in the ground, the plant is about two inches tall and it has flowers!!  I don’t even care what the peas taste like the plant is so pretty.

Maximizing space

I purchased a pea vine trellis from Gardeners Supply https://www.gardeners.com and attached it to the hoops over the bed I planted the peas in.  The peas are planted an inch deep in fertile well drained soil. As the weather warms, I’m hoping to be able to plant some cucumbers and summer squash in the rest of the bed and some cooler weather vegetables like lettuce, chard and beets in the area underneath.  

I’m trying to make the most of my space.  Left to their own devices squash and cucumbers and even peas can take over an entire bed and not leave much room for anything else.  I’m not sure if the pea vine trellis will be sturdy enough for them but time will tell.

Right now the garden is a wash of yellow with the cabbage and broccoli left from the fall/winter planting in bloom (see https://creeksidekitchenandgarden.com/strawberries-in-the-ground-cooking-peppers-from-the-freezer/) as well as daffodils and forsythia.

Grow early!!

I’m hoping the peas will be prolific early because one of the problems with growing peas in my area is it gets too hot for them rather quickly.  At least in the last few years it seems to be increasingly common to have winter — a week or two of spring — and then dive right into summer.  Peas simply cannot take the heat and humidity of summer in my part of Virginia.  In an area like this, it’s crucial to get them in the ground as early as possible.

About 12 weeks after going in the ground, I should start getting peas.  (Fingers crossed)

Even though peas are in the ground with no protection, I’ve had to put plastic covers over my early planted lettuce and cilantro as the night temperatures – even in late March – have dropped below freezing.  That means I’m still cooking with hardy greens, the freezer and the pantry.  

This recipe is a quick use of frozen peas, although any spring vegetable would work as well.  

Creamy Spring Peas and Pasta 

In place of a traditional cream sauce, this pasta dish uses one of my biggest cooking mainstays – Cashew Cream.  While I do not claim to be Vegan, I am primarily vegetarian – and I have a dairy allergy.  Milk, butter and cheese are strictly off limits for me.  This Cashew Cream can stand in for sour cream, heavy cream, half and half, milk and buttermilk.  It all depends on how much tang and how much water you add to the mix.  You can find a variety of Cashew Cream recipies on the internet.  This is my go to:

Easy Cashew Cream

• 2 cups of cashews, soaked
• 1 cup of water
• 2 Tbs. cider vinegar
• 1/2 to 1 tsp. salt

Soak the cashews for six hours in cold water to cover or bring water to a boil, pour over the cashews and soak for 20 minutes.  

Drain the cashews and add everything to a high-powered blender.  Blend until smooth and a loose sour cream consistency.  

I make mine a little thinner than sour cream because it makes it easier to get out of the blender and the mixture will thicken up as it sets in the refrigerator. 

Creamy Peas and Pasta

Ingredients

• 1 leek sliced, white and light green parts only
• 1 Tbs. olive oil
• Two veggie sausages (may be omitted or regular sausage used)
• 1/4 cup white wine
• 8 oz. dry pasta cooked according to package directions
• 1 1/2 cup fresh or frozen peas
• 1 cup cashew cream
• salt and pepper to taste

Directions

Chop the veggie sausage and brown in the olive oil.  I used two links of Field Roast Italian Sausage.  

When the sausage is browned, remove from the pan and set aside.

Slice the leek and sauté in the remaining olive oil.  

Sprinkle with a little salt to help them soften.   After they are soft, add about a quarter of a cup of white wine to deglaze the pan and scape up any browned bits. (You could also use water with a little bit of lemon juice if you don’t want to use wine.)  

At the same time, cook 8 ounces of dry pasta according to package directions.  I chose Orecchiette  because the little cups hold the creamy sauce and the peas.  

When the pasta is done, lift it from the water with a strainer or a slotted spoon.  Add it to the pan with the leeks and the veggie sausage.  

Add 1 ½ cups of frozen (or fresh) peas to the pasta water.  Cook just a couple of minutes until tender.  Using the slotted spoon, add the peas to the pasta.  

Add about 1 cup of cashew cream to the pasta and enough pasta water to make a smooth sauce.  

Stir. Season with salt and pepper.  Enjoy!