Peas

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DAYS TO SPROUT

DAYS TO
SPROUT

7-14 days

MATURES IN

MATURES
IN

60-80 days

TASTE IT FOR

TASTE IT
FOR

12 weeks

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Care & Harvest

🐝 Pollination: Peas need help with pollination. When flowers appear, help the plant with pollination by gently shaking the plant to replicate the effects of wind, or gently disturb the inside of the blossom with your finger or a small brush.

⭕ Support: Peas climb with 1-inch tendrils that wrap around anything small they can reach. We recommend using our Trellis and Plant Belts to direct the vine up your Gardyn’s columns and support the plant’s fruit.

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod.

🔎 Plant Health: Aphids and thrips are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!

🫘 Harvest: Harvest Pea pods every few days starting when the pods begin to fill out. Regular picking stimulates the production of more Peas! Harvest pods when swell but are not yet fully plump. The pods should still be tender at harvest. Cut the pods from the vine, refrigerate, and use within one week. If peas grow too large and the shells become tough and stringy, remove the shell and just consume the peas inside

Quick Facts

ORIGIN

While popular in Europe, peas likely originated in Egypt or Palestine. In the mid-19th century, Austrian monk Gregor Mendel’s experiments with peas led to discoveries that laid the foundation of modern genetic science. Peas are part of the legume family, along with plants such as chickpeas, lentils, and beans. This heirloom variety was developed in 1902.

QUALITIES

Snap Peas are vining plants that can grow quite tall. This variety is known for its bountiful harvests! Peas are a superfood with a high level of fiber and more protein than most vegetables. They are rich in antioxidants, vitamin C, carotenoids, and flavonols. They also contain heart-healthy minerals such as potassium, magnesium, and calcium.

USE

Peas are a common, versatile culinary ingredients in many cultures. Depending on the pea and preparation, peas can add a savory burst to soups and meat pies or a light and sweet surprise in stir fry. These tasty, crunchy sweet peas are excellent for fresh snacking as well.

Harvest to Plate Recipe

How To Cook Peas

INGREDIENTS

1¼ cups fregola
Kosher salt
2 tsp olive oil, plus more for serving
2 ounces bacon (about 3 slices), chopped
1 medium onion, chopped
1 cup dry white wine
2½ cups low-sodium chicken broth
Freshly ground black pepper
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
2 tablespoons chopped fresh mint, plus leaves for serving
4 ounces ricotta

INSTRUCTIONS

Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.

Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.

Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

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