Phaedrine Stonebridge wrote in message ...
In article ,
(simy1) wrote:

Phaedrine Stonebridge wrote in message
...
I learned to cook with pea greens (especially stir fries) when we lived
up in Madison and I shopped at the Farmer's Market there. Now we have
our own garden again but we don't know which peas are especially good
for nice tender pea greens. Can someone help me out here so I know what
to plant for next year? Thanks!

Also, pea greens will come up indoors - the only veggie you can eat
fresh in january and february. I use seedling trays, fill them with
good soil, scatter the peas very thickly, and cover with some more
soil. You can water them soggy and will still come up and be ready in
17-21 days depending on temp (I only have to water twice).
At the end, you are left with a slab of soil, held together by a web
of pea roots, good to go in the compost pile for breakdown.


I am definitely going to try this!! Thanks

more on it and then I will stop. I only do them in winter because,
well, they get ready all together, they are good for a week or less,
and even with a single tray you have to eat pea greens for 4-5
evenings (I use about 1/2 pound per tray, another reason not to use
pea seeds - way too expensive).

The greens are cut-and-come again (twice, three times if you are
desperate for winter greens as they become tougher), a good thing if
your whole garden is two trays. Unlike buckwheat or sunflower,
germination with peas (even a few years old) is always excellent, they
don't care if the temp is in the 50, and they don't catch damping off.
so if you seed a tray thickly, you will get a solid mass of greens. In
their prime (3 inches) they are a great salad green, mild but with a
definite flavor. I suppose for stir fries you will have to seed them a
lot less thickly and let them grow longer.